Korean Sweet & Sour Seaweed Salad (Miyeok-muchim)

Steps

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1. 1
   Measure approximately 1 ounce (30 grams) of dried miyeok seaweed and soak in cold water for 30 minutes until softened and expanded.
   ▶ ≈1:12
2. 2
   Drain the seaweed. Bring water to a boil with some salt added, then blanch the seaweed for about 30 seconds until deep green color develops.
   ▶ ≈2:36
3. 3
   Rinse the blanched seaweed under cold running water until completely cooled.
   ▶ ≈3:18
4. 4
   Prepare the sauce: thinly slice about 1 ounce (30 grams) of white onion and mince 2 cloves of garlic. Place in a large bowl and add 1/4 cup dark soy sauce, 1/4 cup white distilled vinegar, and 2 tablespoons of honey. Mix well.
   ▶ ≈3:58
5. 5
   Squeeze out excess water from the cooled seaweed and cut into approximately 1-inch bite-sized pieces.
   ▶ ≈5:24
6. 6
   Add the cut seaweed to the sauce and toss well to combine. Sprinkle with 1 tablespoon of lightly crushed sesame seeds.
   ▶ ≈6:05
7. 7
   Refrigerate for at least 30 minutes until well chilled. Can be made ahead and refrigerated for up to one week in a glass container. Add ice cubes just before serving if desired to keep very cold.
   ▶ ≈6:43