Crispy and Chewy Seaweed Ear Salad Recipe
Crispy and Chewy Seaweed Ear Salad Recipe
A Delicious Side Dish Everyone Will Love: Seaweed Ear Salad! Make it Easily at Home.
Introducing a special side dish made with seaweed ears, a precious treasure from the sea! Seaweed ears are the ear-shaped parts found at the bottom of seaweed, boasting a unique texture and flavor. The chewy yet slightly crispy texture from frying is exceptional, and when combined with the sweet and spicy seasoning, it’s truly a rice thief. It’s especially delicious when prepared this way, rather than eaten plain due to its inherent saltiness. Try this simple yet healthy side dish, seaweed ear salad, right now!
Ingredients- 3 handfuls dried seaweed ears (approx. 30g)
- Generous amount of cooking oil (enough to fry the seaweed ears)
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp plum extract (or corn syrup/honey)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the dried seaweed ears purchased from the market or grocery store. These are products harvested from fresh seaweed and then dried. They are named ‘seaweed ears’ because their distinctive shape resembles human ears. We’ll trim them slightly before cooking.
Step 2
Dried seaweed ears can be clumped together or layered. Gently separate them by hand into individual pieces. You’ll notice their fun, ear-like appearance. This step helps the seasoning to penetrate better.
Step 3
Lightly hold the separated seaweed ears in your hand and gather them into handfuls. About 3 handfuls will make a good amount for 2-3 servings. If you wash seaweed ears with water, they can develop a slimy texture (called ‘co’ in Korean) that affects their mouthfeel. Therefore, removing this slime and achieving a crispy texture by frying them in oil is crucial.
Step 4
Now, heat a pan over medium heat and add a generous amount of cooking oil. Add the prepared seaweed ears. Using tongs or a spatula, flip them over to ensure they are evenly coated in oil and fry them until lightly golden and a slightly crispy sound is heard, about 2-3 minutes. Be careful not to overcook, as they can burn.
Step 5
Transfer the well-fried seaweed ears to a sieve to drain as much excess oil as possible. This draining process ensures the dish is not greasy and maintains its crispiness. You can also place them on paper towels for a moment.
Step 6
In a bowl, combine all the seasoning ingredients: 1 Tbsp gochujang, 1/2 Tbsp minced garlic, 1 Tbsp sesame oil, and 1 Tbsp plum extract for sweetness. Mix them with a spoon to create the seasoning paste. You can substitute plum extract with corn syrup or honey. Adjust the sweetness to your preference.
Step 7
Add the drained seaweed ears to the prepared seasoning and gently mix them together. Ensure the seasoning is evenly coated on all the seaweed ears. Finally, sprinkle with 1 Tbsp of toasted sesame seeds for a nutty flavor. The result is a delicious seaweed ear salad! Initially, it will be crispy, but as it sits, it will develop a wonderfully chewy and satisfying texture.
Step 8
Serve the finished seaweed ear salad in a bowl. Its unique, chewy texture is delightful and makes it a great side dish for rice or even a snack. This easy-to-make, special side dish is highly recommended for the whole family to enjoy!
