Seasoned seaweed (miyeok-muchim)

Instructions

1. Soak the wakame in a large volume of cold water for 15 minutes, until it has tripled in size.
2. Drain and rinse, then cut any thick stems into pieces.
3. Blanch the seaweed for 30 seconds in boiling water, then refresh immediately in cold water.
4. Squeeze out the water and cut into 4 cm pieces.
5. In a bowl, mix the vinegar, soy sauce, sugar, garlic and sesame oil.
6. Add the seaweed, toss, sprinkle with sesame seeds and let rest for 10 minutes before serving cold.