What are you doing these days?

What are you making?

What kind of a Korean side dish you make?

I know, all of you guys are passionate cooks.

Probably you are going to make something,

but it's very hot, hot day.

Probably most of you guys are interested

in learning something really cool,

refreshing summer side dish.

Today I prepare the recipe for cold,

cold icy seaweed salad, Miyeok-muchim.

Miyeok is a seaweed.

I don't want to use the seaweed.

"Weed!" Weed sounds like a kind of a not food, it's not edible.

I try to change the name "seaweed,"

as a "sea vegetable," "sea plant," but I gave up.

Everybody calls it seaweed, so no choice

but to call this seaweed! (laughs)

There are so many seaweed cooking ingredients

in Korean cuisine, you know that.

All the names are different.

This is Miyeok.

Miyeok, I will show you.

Smells like already ocean.

This is really dried seaweed.

We have to soak in cold water.

Let's measure one ounce, around 30 grams.

This seaweed is also called Wakame in Japanese.

In Korean, Miyeok.

Cold water.

I'm going to soak this 30 minutes.

30 minutes after, this guy's going to be really expanding.

It'll look like real seaweed growing in the ocean.

So 30 minutes past and then our seaweed is like this.

So expanded, beautiful.

Look at this!

Look at that. (laughs)

It's like really in the ocean it's growing, oo!

Wow! (laughs)

Almost it covers my face!

Dried Miyeok should be good quality,

so then when it's soaked it's really soft and green color

and pretty and large, large leaves.

I'm going to post this photo of what which brand is that.

I'm not working for that brand company

but I have been using miyeok from here and there,

and I think that's the best brand.

Check out the recipe, I'll just post a photo.

Then we are going to blanch this.

Some salt make it more green color.

Add this here.

And only 30 seconds we are going to blanch.

Really beautiful green color.

Rinse this in the cold running

water until all this gets cold.

These days you guys go to Korean grocery store

you see there's sometimes like a seaweed,

seaweed salad that they sell in the package, expensive.

You don't have to do that from now.

You just make this, buy real ingredients, the miyeok,

and make your own and cheap and more delicious.

So Mmiyeok is well blanched and then that's it.

And we are going to just mix this with sauce.

Let's make really delicious my sauce.

You can use white onion or yellow onion.

This is around one ounce, 30 grams.

And then slice it thinly.

And then two cloves of garlic, minced.

This large bowl, I'm going to add this.

This a jinganjang, dark soy sauce, quarter cup.

White distilled vinegar, quarter cup.

We need something sweet stuff, I will use honey.

But you guys can use either sugar or other sweetener.

Okay, so two tablespoons, let's use.

One, two.

Then we're gonna mix this guy.

And this is my rice scoop.

I really love this when I mix this

because it's make with plastic.

This rice scoop is perfect to mix this.

Wow, this smells a little sweet, sour and salty, I love this.

Mmm, I love it.

Let's add this miyeok.

These guys are so large.

We have to squeeze it out and cut it into bite size.

Cut it around one inch size like this.

And then opposite direction, like this a couple of times.

So this is all bite size pieces.

And then, let's add here.

Look at this, a lot amount.

Wow, smells so good, I love this smell.

My mouth is watering because I know

exactly the taste, what it tastes like.

Usually I serve this right away with rice.

But sometimes when I make a lot amount,

you can refrigerate up to one week.

No problem in the refrigerator.

You can make this in advance.

In that case, keep in the glass container.

So I'm going to keep this in the refrigerator

at least for 30 minutes until this really gets cold.

I'm going to eat this as a side dish

with my rice and other side dishes.

Today I made some special galbi.

So galbi and miyeok-muchim and rice and kimchi.

That's perfect Korean meal.

Sesame seeds, around one table spoon.

Sesame seeds I will crush, just half crush, not too finely.

Only a couple of times I crushed, that's enough.

My galbi, ready.

I'm going to bring my cold miyeok-muchim.

I'm going to shave some of my ice to make it really cold.

This ice.

And then make ice.

When I made patbingsu video, I used the same machine.

If you don't have ice shaver, use just ice cube,

several ice cubes just before serving.

Add sesame seeds, that's it.

This is my summer time meal.

Today is a special galbi, and kimchi,

and this is miyeok-muchim.

Let's eat!

My water.

Prepare small bowl so that every individual

can scoop this with ladle and then eat it.

But, I can just eat it.

Soup first.

Ah!

Wow, so cold, mmm!

Yummy.

Mmm.

Sweet, sour, crispy, crunchy, a little slippery

inside of my mouth and with lots of miyeok

Seaweed flavor, like ocean smell.

Awesome, I like to eat more.

This time, a lot.

Mmm!

One piece of cooked galbi,

and ssamjang or gochujang, like this.

Delicious.

Sometimes when you eat galbi even though

this is not a galbi video, I'm showing you.

Sometimes when you eat galbi, I just pick it up

like this and eat like this.

Mmm!

Only just little bones.

In L.A. galbi there are three or four bones here.

This is really sweet and savory and really awesome.

This miyeok-muchim and bulgogi, galbi really go well

together, especially summer time.

This is the hot and miyeok-muchim is cold

and sweet, sour taste, go well together.

Today we made miyeok-muchim.

Enjoy my recipe, see you next time!

Bye!