Miyeok Muchim (Seasoned Seaweed Salad)

Step 1

Pour 2 cups water into a medium pot and place it over high heat until the water reaches a rolling boil with large bubbles rapidly breaking the surface, about 4 minutes.

Step 2

Add the 1 oz dried wakame seaweed to the boiling water and stir it with a wooden spoon for 3 minutes until the seaweed unfurls and turns from dark brown to bright green.

Step 3

Place a fine-mesh strainer over a bowl and pour the seaweed and water through it, letting the water drain completely and discarding the liquid.

Step 4

Transfer the drained seaweed to a medium bowl, then add 1.5 tablespoons sesame oil, 1 tablespoon soy sauce, and the minced garlic clove.

Step 5

Toss the seaweed mixture with two spoons or chopsticks, lifting and turning it for 1 minute until all pieces are evenly coated with the oil and seasonings.

Step 6

Divide the miyeok muchim into two serving bowls and scatter 0.5 tablespoon of sesame seeds over each bowl.