Cheongpomuk muchim

1. Slice the Cheongpomuk into thin, rectangular strips, approximately 1 cm wide and 5 cm long.

2. Bring a pot of water to a boil. Briefly blanch the sliced Cheongpomuk for about 30 seconds until it becomes translucent and slightly softer. Immediately drain the Cheongpomuk and rinse it under cold water to stop cooking and cool it down. Gently squeeze out any excess water and set aside.

3. Julienne the Cucumber, Carrot, and Red bell pepper into thin strips, similar in size to the Cheongpomuk.