Chewy Kelp Salad with Spicy Gochujang Sauce
Chewy Kelp Salad with Spicy Gochujang Sauce
How to Make Delicious Kelp Salad with Spicy Gochujang Sauce
Here’s a recipe for a refreshing and chewy kelp salad tossed in a vibrant gochujang sauce, made using salted kelp that was stored in the freezer. Salted kelp needs a little preparation: rinse off the coarse salt, soak it in fresh water to remove excess saltiness, and then briefly blanch it in boiling water. This process preserves the kelp’s fresh, slightly chewy texture. Kelp is a nutritional powerhouse, rich in dietary fiber which aids digestion and helps prevent constipation. It also contains alginic acid, known to inhibit fat absorption, making it a great addition to a diet plan. Furthermore, kelp can help your body eliminate heavy metals. While delicious simply dipped in gochujang sauce, cutting it into bite-sized pieces and tossing it with this zesty sauce transforms it into a delightful side dish. The tangy, sweet, and spicy gochujang dressing perfectly complements the naturally mild flavor of the kelp, making it an excellent palate awakener, especially during hot summer days when appetites tend to wane. Enjoy this healthy and flavorful kelp salad as a refreshing summer banchan!
Main Ingredients- Salted kelp, 4-5 strips
For Blanching Kelp- Water, 500ml
- Salt, 1/2 Tbsp
Spicy Gochujang Sauce- Gochujang (Korean chili paste), 1 Tbsp
- Oligosaccharide (or corn syrup), 1/2 Tbsp
- Cider (or Sprite/7UP), 1 tsp
- Lemon juice, 1/2 Tbsp
- Vinegar, 1/2 Tbsp
- Toasted sesame seeds, a pinch
- Water, 500ml
- Salt, 1/2 Tbsp
Spicy Gochujang Sauce- Gochujang (Korean chili paste), 1 Tbsp
- Oligosaccharide (or corn syrup), 1/2 Tbsp
- Cider (or Sprite/7UP), 1 tsp
- Lemon juice, 1/2 Tbsp
- Vinegar, 1/2 Tbsp
- Toasted sesame seeds, a pinch
Cooking Instructions
Step 1
Since the kelp is salted, begin by thoroughly rinsing it under running water to wash off the coarse salt. Then, soak the kelp in fresh water for about 20-30 minutes to remove excess saltiness. This step makes the kelp tender and less salty.
Step 2
While raw kelp is edible, briefly blanching it in boiling water enhances its vibrant green color and texture. Bring 500ml of water to a boil in a pot, add 1/2 Tbsp of salt, and then add the prepared kelp. Blanch for approximately 10 seconds. Be careful not to overcook it, as it can become mushy.
Step 3
Immediately remove the blanched kelp from the boiling water and rinse it quickly under cold running water. This shock in cold water helps to set the bright green color and maintain a crisp texture.
Step 4
Drain the kelp thoroughly in a colander, ensuring all excess water is removed. Leftover water can dilute the sauce. Once drained, cut the kelp into bite-sized pieces, about 0.5cm thick and in strips, for easy eating.
Step 5
In a small bowl, combine all the ingredients for the spicy gochujang sauce: 1 Tbsp gochujang, 1/2 Tbsp oligosaccharide, 1 tsp cider, 1/2 Tbsp lemon juice, and 1/2 Tbsp vinegar. Stir well until everything is smoothly combined. The cider adds a subtle sweetness and effervescence, while lemon juice and vinegar provide a bright tanginess.
Step 6
Add the prepared spicy gochujang sauce to the cut kelp. Gently toss the kelp to ensure it is evenly coated with the sauce. Sprinkle with a pinch of toasted sesame seeds for added nutty aroma. This kelp salad can be enjoyed immediately, or chilled in the refrigerator for a short while for an even more refreshing taste.
