Crispy Seaweed and Cucumber Salad
A Refreshing, Sweet and Sour Healthy Side Dish: Crispy Seaweed and Cucumber Salad Recipe
Seaweed, a familiar and healthy ingredient on our tables! Just like the seaweed soup we always have on birthdays, it’s a type of sea vegetable loved by many. Seaweed is rich in dietary fiber, potassium, calcium, and iodine, which boost metabolism. It’s also excellent for postpartum recovery, preventing constipation, and supplementing iron and calcium. Today, we’ll make a simple, refreshing ‘Seaweed and Cucumber Salad’ using seaweed and crisp cucumbers, bursting with a sweet and sour flavor to awaken your appetite! It’s a perfect side dish that will have you reaching for more rice!
Main Ingredients
- 2 portions dried seaweed (approx. 20-30g)
- 1/3 cucumber
- 1/4 onion
Cucumber & Onion Brine (2 mins)
- 1 Tbsp vinegar
- 1 Tbsp sugar
Sweet & Sour Seasoning
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1/3 Tbsp sesame oil
- 1 Tbsp vinegar
- 1 Tbsp sugar
Sweet & Sour Seasoning
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1/3 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare 2 portions of dried seaweed and soak them in cold water for about 15-20 minutes until fully rehydrated. Allow ample time for the seaweed to become tender.
Step 2
Once well-soaked, gently rub and rinse the seaweed to clean it thoroughly. Drain the water completely using a sieve, then cut the seaweed into bite-sized pieces (about 3-4 cm) and place it in a bowl.
Step 3
Wash the cucumber and slice it thinly into half-moon shapes. Peel and thinly slice the onion. Place the sliced cucumber and onion in a bowl, add 1 tablespoon of vinegar and 1 tablespoon of sugar, toss gently, and let them pickle for about 1-2 minutes. This short pickling time helps maintain the cucumber’s crispness. After pickling, squeeze out excess water and add them to the bowl with the seaweed.
Step 4
Now, let’s make the sweet and sour dressing. In a separate bowl, combine 2 tablespoons of gochujang, 1 tablespoon of vinegar, 1 tablespoon of sugar, and 1/2 tablespoon of minced garlic. Mix well. Finally, add 1/3 tablespoon of sesame oil and stir once more to complete the delicious seasoning. (Add sesame oil last to preserve its aroma.)
Step 5
Add the drained cucumber and onion to the bowl containing the seaweed. Pour all of the prepared sweet and sour dressing over the ingredients.
Step 6
Gently mix everything together with your hands, ensuring the dressing is evenly distributed throughout the seaweed and vegetables. Be careful not to overmix, as this can make the seaweed mushy. And just like that, your simple yet delicious Seaweed and Cucumber Salad is ready!
Step 7
Transfer the finished Seaweed and Cucumber Salad to a serving dish for a beautiful presentation. The crisp texture of the cucumber and onion is truly delightful.
Step 8
This salad, with its wonderfully sweet and sour taste, is perfect for stimulating your appetite, especially when served with a warm bowl of rice. It’s a healthy and delicious option that’s ideal for making frequently as a homemade side dish.
