Miyeok muchim

Method

1. 1 Soak dried miyeok seaweed for 10 minutes until it expands to its original size; do not soak it for too long or it will become mushy.
2. 2 Blanch the seaweed quickly in boiling water, then rinse with cold water to help it retain its green color.
3. 3 Drain well and cut into bite-sized pieces.
4. 4 Prepare the dressing by mixing vinegar, sugar, soy sauce, minced garlic, and sesame oil.
5. 5 Mix well, then sprinkle with roasted sesame seeds. Let cool for 10 minutes before serving.