Seasoned Seaweed Salad

Miyeok Muchim

Ingredients

• 1 oz (dried) Dried seaweed (miyeok)
• 1 tablespoon Soy sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Sesame oil
• 1 clove Garlic (minced)
• 1 teaspoon Sugar
• 1 teaspoon Sesame seeds
• ½ teaspoon Gochugaru (optional)

Instructions

1. Soak dried seaweed in cold water for 10 minutes. It will expand to 5-6 times its size. Drain well.
2. Blanch the seaweed in boiling water for 30 seconds, then immediately rinse with cold water. Squeeze out excess water.
3. Cut into bite-sized pieces (about 2 inches long).
4. In a bowl, toss the seaweed with soy sauce, rice vinegar, sesame oil, garlic, sugar, sesame seeds, and optional gochugaru. Chill before serving.

From K-Kitchen — koreanhomecook.com