Miyeok-muk (Seaweed Jelly)
Ingredients
- 30 gwakame seaweed (dried)
- 600 mlMineral water
- 8 gAgar-agar
- 3 tbspKorean soy sauce
- 1 tbspRice vinegar
- 1 tspWhite sugar
- 1 pcGarlic (finely minced)
- 1 tspgochugaru
- 1 tbspSesame oil
- 1 tspSesame seed
Method
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.
- 1
Submerge the dried wakame in a large bowl of cold water. Let it swell until it becomes supple and bright green.
- 2
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
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
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
Mix the soy sauce, vinegar, sugar, minced garlic, gochugaru, and sesame oil in a bowl until the sugar is dissolved.
- 6
Unmold the jelly and cut it into clean cubes or slices. Arrange them on a plate, drizzle with sauce, and sprinkle with sesame seeds.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store for up to 3 days in the refrigerator in an airtight container. Do not freeze as the jelly will lose its texture.
