Kkosiraegi Muchim: Tangy Korean Seaweed and Cucumber Salad (4 Servings)

Swish edible kkosiraegi in cold water 2–3 times to remove grit. If salt-packed, soak according to the package instructions until no longer excessively salty, drain and measure 220 g.

Bring a pot of water to a full boil, blanch the seaweed for about 20 seconds, then cool immediately in cold water and drain thoroughly.

Cut the cucumber into thin matchsticks. Sprinkle very lightly with salt, leave for around 2 minutes, then gently squeeze out moisture; keep the salt minimal because the sauce contains soy sauce.

In a small bowl, mix 1 tbsp gochugaru, 1 tbsp soup soy sauce, 1½ tbsp vinegar, 1 tbsp plum syrup, ½ tsp minced garlic and 1 tsp sesame oil.

Put the drained seaweed and cucumber in a bowl and toss evenly with the dressing. Taste and add a little more vinegar if needed; use only a final pinch of salt if necessary. Serve chilled.