Miyeok julgi bokkeum

Soak the Miyeok julgi in cold water for 30 minutes to 1 hour, changing the water once or twice, until it is rehydrated and most of the salt is removed.

Drain the Miyeok julgi thoroughly and rinse under cold running water. Squeeze out excess water to ensure it is as dry as possible.

Cut the Miyeok julgi into 5-7 cm lengths for easier eating.