Spicy Korean Seaweed Salad Food

MIYEOK MUCHIM (SEAWEED SALAD)

Steps:

• Soak the dried miyeok in cold water per package instructions (usually 10 to 20 minutes) or just until it turns soft and plump. Rinse a couple of times to remove any hidden sand. Drain well and cut into bite sizes. See notes.
• Bring a medium pot of water to a boil. Plunge the miyeok into the water and blanch for a minute. Drain and rinse in the cold water until the miyeok is cool. Drain well, and squeeze out excess water.
• Cut the miyeok into bite size pieces by running a knife through a few times in different directions.
• In a large bowl, mix all the dressing ingredients well until the sugar has dissolved.
• Add the miyeok, cucumber, and radish. Toss well to combine everything together. Serve cold.

SPICY KOREAN SEAWEED SALAD

Steps:

• Soak seaweed in hot water for 5-10 minutes.
• use scissors or fingers to tear into bit size pieces then squeeze out water.
• mix rest of ingredients together to make dressing.
• mix dressing and seaweed together.
• Taste to see if seasoning is to your liking. you may want a little bit more salt or sugar.
• refrigerate and serve cold.

SESAME SEAWEED SALAD

Steps:

• Look through seaweeds for any small pebbles or debris and discard. Soak wakame and arame in separate bowls with cool water to cover generously until tender, 5 to 12 minutes for wakame and 9 to 10 minutes for arame. Drain well. Snip dulse into 2-in.-long pieces; don't soak.
• Toast sesame seeds in a large frying pan over medium heat, stirring often, until golden, 3 to 4 minutes. Pour into a bowl.
• Add 1 tablespoons oil to the pan with the garlic and onions; sauté over medium heat until softened, 1 minute. Remove from heat.
• Add seaweeds, remaining 1 tablespoons oil, and soy sauce. Toss gently to coat well and let stand until dulse is softened, 5 minutes. Mix in sesame seeds.
• Taste and add rice vinegar if you like. Serve warm or at room temperature.
• Note:.
• *Buy dried seaweed at natural foods stores and Asian markets.

WAKAME (SEAWEED) SALAD

Steps:

• Combine all ingredients in an airtight container.
• Chill at least 6-8 hours.
• Enjoy!

SPICY KOREAN CUCUMBER SALAD

Steps:

• Wash and slice cucumber into 1/4 - 1/8" pieces. Discard ends.
• Spread cucumber slices onto cutting board. Sprinkle with salt and let sit for at least 15 minutes. You should see water start to form on them.
• Meanwhile, mix all other ingredients well in a 1.5 Quart mixing bowl. (Use 1/2 cup Rice Vinegar for small to medium size cucumber, 3/4 for larger one).
• Press cucumber slices with paper towel or cheesecloth to remove water.
• Put cucumbers in bowl and stir so they become coated.
• Let marinate at least 1 hour before serving. Cucumbers may start to become a bit limp, but do not let them get soggy due to the vinegar.
• To store, place cucumbers in a plastic container with only a little liquid, and leave in the refrigerator.
• This recipe serves about 4 for banchan (side dish). Cooking time is marinating time. Add or subtract ingredients to taste. Try green onion or more garlic.