Korean Seaweed Salad (Tangy Chili-Vinegar Dressed Miyeok)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
Dried miyeok swells more than eightfold in a 20-minute soak, so adding extra because the dry pile looks small quickly turns one side dish into a big bowlful.
Ingredients
Instructions
- 1
Place 30g dried miyeok in a large bowl and cover it generously with cold water.
Soak for 20 minutes, leaving plenty of space because the seaweed expands eight to ten times its dry volume.
- 2
Rinse the rehydrated seaweed two or three times, swishing it in clean water to remove any grit.
Check for tough pieces, drain well, and cut the strands into easy 4cm to 5cm lengths.
- 3
Bring a pot of water to a full boil over high heat.
Blanch the seaweed for only 30 to 60 seconds, then lift it out as soon as the color turns vivid green.
- 4
Rinse the blanched seaweed immediately under cold water to stop the cooking.
Squeeze it firmly by hand until excess moisture is gone, keeping the texture slippery but springy instead of watery.
- 5
In a bowl, combine 1 tablespoon gochujang, 2 tablespoons vinegar, 1 teaspoon sugar, and 1 teaspoon sesame oil.
Stir until the sugar dissolves and the dressing looks smooth and glossy.
- 6
Add the squeezed seaweed to the dressing and massage lightly so every strand is coated.
If using cucumber, add it julienned for crunch, then chill the salad and serve it cold.
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