Miyeok Muchim, Korean Seaweed Salad - Crazy Korean Cooking EXPRESS

Soak miyeok in cold water for 30 minutes until rehydrated.

Drain and rinse the miyeok under cold water to remove excess salt.

Cut the miyeok into bite-sized pieces and set aside.

Mince the garlic and chop the green onions.

In a mixing bowl, combine sesame oil, soy sauce, rice vinegar, sugar, and salt.

Add the minced garlic and red pepper flakes to the dressing mixture.

Mix well until the sugar dissolves completely.

Add the cut miyeok to the bowl with the dressing.

Toss gently to coat the miyeok evenly with the dressing.

Sprinkle sesame seeds and chopped green onions over the top.

Toss again lightly to combine all ingredients.

Let the salad sit for 10 minutes to allow flavors to meld.

Serve chilled or at room temperature.

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