1ouncedried miyeok미역, (a little more than 2 cups soaked)
1small kirby cucumber1/2 Korean cucumber, thinly sliced
2red radishesor equivalent amount of white radish, thinly sliced
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.
Dried miyeok comes in different types and sizes. Most of them are pretty clean these days so it doesn’t require more thorough cleaning that we used to do in the past. Some are even ready to use pre-cleaned and pre-cut so you can use it simply after soaking for a couple of minutes.Do not soak the seaweed too long. You’ll lose some of the seaweed flavor. 10 to 20 minutes should be sufficient, but check the package instructions for soaking time.