Miyeok-muk (Seaweed Jelly)

An emerald green block, smooth and shiny, with an elastic texture that melts on the tongue. Pure sea iodine notes are highlighted by the toasted scent of sesame oil.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 69
• Protein: 2 g
• Carbs: 6 g
• Fat: 5 g

Ingredients

• 30 g wakame seaweed ( dried )
• 600 ml Mineral water
• 8 g Agar-agar
• 3 tbsp Korean soy sauce
• 1 tbsp Rice vinegar
• 1 tsp White sugar
• 1 piece Garlic ( finely minced )
• 1 tsp gochugaru
• 1 tbsp Sesame oil
• 1 tsp Sesame seed

Instructions

1. Hydrating the seaweed

   Submerge the dried wakame in a large bowl of cold water. Let it swell until it becomes supple and bright green.

2. Blending

   Drain the seaweed and place it in a blender with the mineral water. Blend into a very fine and smooth puree with no visible chunks.

3. Cooking and agar activation

   Pour the puree into a pot and add the agar. Bring to a boil while stirring constantly. Maintain a simmer for 2 minutes to activate the agar; the mixture should heavily coat the spatula.

4. Molding and setting

   Pour the preparation into a rectangular mold. Tap it on the counter to remove air bubbles. Let it set in the fridge until the block is firm to the touch.

5. Preparing the seasoning

   Mix the soy sauce, vinegar, sugar, minced garlic, gochugaru, and sesame oil in a bowl until the sugar is dissolved.

6. Slicing and serving

   Unmold the jelly and cut it into clean cubes or slices. Arrange them on a plate, drizzle with sauce, and sprinkle with sesame seeds.

Chef's tips

• Do not skip the 2-minute boil; it ensures the jelly stays firm when sliced.
• For a perfect unmolding, run a thin knife blade around the edges of the mold.

Storage

Store for up to 3 days in the refrigerator in an airtight container. Do not freeze as the jelly will lose its texture.