Crisp and Tangy Onion Seaweed Salad
Crisp and Tangy Onion Seaweed Salad
Altoran Kim Hajin’s Recipe: How to Easily Make a Flavor-Enhancing Onion Seaweed Salad
Beat the sluggish spring appetite with the ultimate side dish! Introducing the crisp and tangy onion seaweed salad recipe by culinary researcher Kim Hajin, packed with her secret techniques. It features a delightful harmony of chewy seaweed, crunchy onions, and fragrant wild chives, and can be prepared in just 15 minutes without any cooking. This simple side dish is a guaranteed rice-lover, so be sure to give it a try!
Main Ingredients- 20g dried seaweed (soak in cold water for 5 minutes)
- 40g carrot (julienned)
- 50g wild chives (cut into 5-6cm lengths)
Seasoning Ingredients- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp fish sauce
- 4 Tbsp 2x concentrated vinegar
- 1 Tbsp sugar
- 3 Tbsp toasted sesame seeds
To Remove Onion’s Pungency (10 minutes)- 200g onion (julienned)
- 4 cups water
- 3 Tbsp 2x concentrated vinegar
- 2 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp fish sauce
- 4 Tbsp 2x concentrated vinegar
- 1 Tbsp sugar
- 3 Tbsp toasted sesame seeds
To Remove Onion’s Pungency (10 minutes)- 200g onion (julienned)
- 4 cups water
- 3 Tbsp 2x concentrated vinegar
- 2 Tbsp sugar
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the recipe. Thinly julienne the carrot and slice the onion into similar-sized strips. Wash the wild chives thoroughly and cut them into 5-6cm lengths. (If you don’t have wild chives or don’t like them, you can omit this ingredient.)
Step 2
It’s important to achieve a pleasantly chewy texture for the seaweed. Soak the dried seaweed in cold water for just 5 minutes. Be careful not to soak it for too long, as it can become slimy. After soaking, drain the seaweed well in a colander, then squeeze out any excess water with your hands to prepare it.
Step 3
This step is to remove the onion’s pungent taste and enhance its crispness. In a bowl, combine 4 cups of water, 3 tablespoons of 2x concentrated vinegar, and 2 tablespoons of sugar. Stir well until the sugar dissolves, creating a sugar-water mixture. Add the julienned onion to this mixture and let it soak for 10 minutes. After 10 minutes, drain the onions thoroughly in a colander.
Step 4
Now it’s time to mix and dress all the ingredients. In a large bowl, gently combine the drained soaked seaweed, the drained onions, and the julienned carrots. (If you prepared them, add the wild chives at this stage!) Next, add 2 tablespoons of gochugaru, 2 tablespoons of fish sauce, 4 tablespoons of 2x concentrated vinegar, 1 tablespoon of sugar, and 3 tablespoons of toasted sesame seeds. Gently toss everything together without applying too much pressure to your hands, ensuring the seasoning is evenly distributed. Be careful not to mix too vigorously, as this can mash the seaweed.
Step 5
Ta-da! Your delicious onion seaweed salad is ready in just 15 minutes. It’s a super simple side dish that’s perfect even on busy days.
Step 6
As soon as I tasted the freshly made onion seaweed salad, I was met with a burst of tanginess, a delightful crunch from the vegetables, and the wonderfully chewy texture of the seaweed. The combination of zesty flavor and savory notes is simply fantastic and will have you finishing a bowl of rice in no time.
Step 7
This onion seaweed salad, which requires no cooking, is an excellent choice for a refreshing dish, especially during the summer. Revitalize your appetite with culinary researcher Kim Hajin’s recipe and bring this delicious side dish to your table tonight! The whole family will surely love it.
