1Korean cucumber or 2 Kirby (pickling) cucumbers(5 – 6 ounces)
1cupsoaked miyeok, 미역 (seaweed – about 1/2 ounce dried miyeok)
1Korean green or red chili pepper or scallion
2tablespoonssoup soy sauce(guk ganjang, 국간장)
3 to 4tablespoonsvinegar
1teaspoonKorean red chili pepper flakes
salt to tasteabout ½ teaspoon
Cut the cucumber into matchsticks. Finely chop the chili pepper (or scallion).
Prepare the dried seaweed by soaking for 10 to 20 minutes and rinsing well. (See my miyeok guk recipe for more.) Boil water in a small pot, and add 1 teaspoon of salt. Blanch the soaked seaweed briefly, 20 to 30 seconds. Drain and rinse with cold water. Drain again, squeeze out excess water, and cut into bite size pieces.
In a medium size bowl, gently toss the vegetables with the seasoning ingredients. Set aside for about 10 minutes. You can make ahead up to this point several hours or a day before, if desired.
Mix in 4 cups of cold water and season with salt. Start with a half teaspoon of salt, taste and add more if necessary. Refrigerate to chill. Serve in chilled bowls with some ice cubes.