Seaweed, Cucumber, and Charred Leek Salad

Name: Seaweed, Cucumber, and Charred Leek Salad (Miyeok Oi Muchim)
Yield: Serves 4 to 6
Cuisine: Korean
Ingredients: 1 to 2 teaspoons kosher salt; ½ pound (225 g) Kirby or Persian cucumbers, sliced ¼ inch (6 mm) thick (or use pickled cucumbers from Oijjangachi Muchim); 2 tablespoons toasted sesame seeds; ¼ cup (60 ml) apple cider vinegar; 1 teaspoon minced garlic; 2 tablespoons soy sauce; 1 small leek or 3 scallions; ½ ounce (14 g) dried wakame or miyeok seaweed (see Miyeok Guk)

Miyeok Oi Muchim

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

A refreshing salad for the summer or any time cucumbers are in season. This is great with Haemul Pajeon, the seafood and scallion pancakes, or as a foil to anything fried.

Ingredients

½ ounce (14 g) dried wakame or miyeok seaweed (see Miyeok Guk)
1 small

Asia
Korea
Side dish
Starter
Vegan
Summer

Method

Soak the seaweed in a bowl of hot water for about 30 minutes, then squeeze out the water and let the seaweed drain in a colander in the sink.
Heat a skillet over medium-high heat, then cook the leek in the dry pan until it is charred on all sides. Let cool and roughly chop.
Put the seaweed and the leek in a mixing bowl, then add the cucumbers or cucum