Sweet-and-Sour Blanched Miyeok Seaweed Salad (4)

Rehydrate dried seaweed 30–60 minutes in cold water, rinse and drain, following package instructions if different.

Blanch seaweed in boiling water about 30 seconds, cool under cold water, squeeze dry and cut into bite-size pieces.

Thinly slice onion and mince garlic.

Mix 45 mL soy sauce, 45 mL vinegar and 25 g honey. You may replace honey with equal-weight sugar with a flavor change.

Toss seaweed, onion and garlic with dressing, sprinkle sesame and serve; cover and refrigerate leftovers.