Looking for a light and colorful Korean side dish? Miyeok Cho Muchim is a refreshing salad made with tender blanched seaweed, tossed in a tangy-sweet dressing and brightened with crisp cucumber and sweet red bell pepper. This version skips the garlic, letting the clean flavors of vinegar, sesame, and fresh vegetables shine. It's perfect on a summer table or as a cool contrast to a rich main dish.
This version of miyeok cho muchim is light, colorful, and packed with texture, from the chew of the seaweed to the crispness of the vegetables. The sweet and tangy dressing ties it all together without overwhelming the natural freshness of the ingredients. It’s the kind of dish you’ll want to keep in your fridge all summer long.
In a large bowl, soak the dried miyeok in cold water for about 20 minutes, or until fully rehydrated and softened.
Bring a pot of water to a boil. Add the soaked miyeok and blanch for 30 seconds. Immediately transfer to ice water to cool. Drain well, squeeze gently to remove excess water, and cut into 2–3 inch pieces.
Cut off both ends of the cucumber. Slice it in half lengthwise and use a spoon to gently scrape out the seeds. Slice the cucumber at a bias into thin half-moons.
Remove the stem and seeds, then slice the red bell pepper into thin strips.
In a large bowl, combine apple cider vinegar, sugar, soy sauce, sesame oil, and a pinch of salt. Stir until the sugar is fully dissolved.
Add the blanched miyeok, sliced cucumber, and bell pepper to the dressing. Gently toss to coat everything evenly. Taste and adjust the dressing to your preferences.
Sprinkle with toasted sesame seeds before serving. Serve chilled for the most refreshing flavor.