The dried sea plant miyeok (called wakame in Japan) is papery, dry, and black in the bag, but it turns deep green and soft when soaked in water. This salad, which is sweet-and-sour, juicy, and garlicky, is a good appetizer choice if you want to add a Korean dish to a Western-style meal. If you like your seaweed salad spicy, add 1 tablespoon Korean hot red pepper paste (gochujang) to the dressing.
Serves 4 to 6 as a side dish or appetizer, 2 to 3 as a main course
INGREDIENTS
- ¾ ounce (a little less than 1 cup) dried seaweed (miyeok), soaked in cold water for 30 minutes
- 3 tablespoons soy sauce
- ¼ cup cider vinegar or distilled white vinegar
- 1 tablespoon honey or sugar
- 2 garlic cloves, minced
- 2 teaspoons toasted sesame seeds
INSTRUCTIONS
- Bring a large saucepan of water to a boil. Drain the soaked seaweed, add it to the boiling water, and blanch for 30 seconds, stirring so it cooks evenly. Drain in a colander, rinse under very cold running water to stop the cooking, and drain well. Squeeze out excess water and chop the seaweed into bite-size pieces.
- Combine the soy sauce, vinegar, honey, and garlic in a medium bowl and mix well. Add the seaweed and mix well with a spoon. (The salad can be covered and refrigerated for up to 3 days.)
- To serve, transfer to a serving dish and sprinkle with the sesame seeds
