Cucumber, seaweed (miyeok), and kimchi made with Korean radish.
Mixing & DressingIngredients
- Cucumber (for pickling).
- Pickled onions.
- Seaweed (miyeok): 5g
- 1 tablespoon of gochujang.
- 2 tablespoons of gochugaru (Korean chili powder).
- 1 tablespoon of soy sauce.
- 0.5 teaspoons of minced garlic.
- 1 tablespoon of sugar.
- 3 tablespoons of vinegar.
- A small amount of green chili peppers / red chili peppers.
- 1 tablespoon of black sesame seeds.
Instructions
Cut the seaweed (miyeok) into bite-sized pieces and soak it in room temperature water for 10 minutes.
Slice the cucumber and onion thinly. Then, salt them and let them sit for 10 minutes. After that, squeeze them firmly with your hands to remove all the excess moisture.
Blanch the seaweed (miyeok) in boiling water for 10 seconds, then immediately transfer it to cold water (preferably ice water) and rinse thoroughly. Squeeze out any excess moisture.
In a bowl, combine gochujang (Korean chili paste), gochugaru (Korean chili flakes), soy sauce, minced garlic, sugar, and vinegar. Mix well until the sugar dissolves to create the marinade.
Add the prepared vegetables, seaweed (miyeok), and sliced chili peppers to the seasoning sauce and gently crush the Korean radish.
Finally, sprinkle some black sesame seeds on top and gently toss everything together one more time to finish.