Sil Miyuk

30g dried silk sea mustard from Jeju-do, Korea.

Notes: soak in cold water for 1-2 hours prior to use. Rinse before cooking. Cut into smaller pieces if necessary. Blanch and mix with dressing for a cold banchan or incorporate into soup. Miyeok cho muchim, deulkkae miyeok guk, oi miyeok naeng guk.