Miyeok Muchim 미역무침 Recipe-
- 1 oz. dried Chung Jung (Brown Seaweed)
- ¼ of a large cucumber
- 3 oz. Korean Radish (if you can get it, but you can also substitute Western style radishes, the elongated varieties, preferably white, but if red, then peeled down to the white inner flesh)
- ¼ of a medium onion
- 1 tsp. minced garlic
- ½ tsp. salt, or to taste
- 2 tbsp. rice vinegar
- 1-1/2 tbsp. sugar
- 1 tsp. Gukganjang Soup Soy Sauce
- 2 tsp. roasted sesame seeds, plus more for garnish
Note: You can use regular soy sauce, but will need more of it, as Gukganjang is very salty and intensely flavored. For best results use Gukganjang for the authentic nuance of Korean flavor.
- Soak the dried miyeok in water for at least a half an hour. Fully soaked and drained, you should have about 1-1/2 cups of rehydrated seaweed.
- Rinse the miyeok twice, thoroughly, and drain.
- Bring 6 cups of water to a rolling boil, put the miyeok in the pot, and blanch it for 10 minutes. Rinse, and drain.
- Peel, wash, and julienne the radish into 1-1/2” very thin long pieces.
- Wash and julienne the cucumber in the same way as the radish.
- Peel and julienne the onion
- To make the Miyeok Muchim 미역무침 seasoning: In a medium sized bowl, mix together 1 tsp. of Gukganjang, ½ teaspoon of salt, ½ tsp. of minced garlic, 2 tbsp. of rice vinegar, 4 tsp. of sugar, and 2 tsp. of roasted sesame seeds.
- Now roll the seaweed salad into the bowl, and gently toss the salad until it is all evenly seasoned.
- Serve your Miyeok Muchim 미역무침 in side dishes or shallow bowls, with some extra sesame seeds on top as a garnish.