Photograph of the finished Miyeok muchim

Korea · Rong biển trộn Miyeok muchim

Miyeok muchim

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Miyeok dried seaweed Miyeok dried seaweed 2.1 oz
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 0.7 oz
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp

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.
Start cooking