Refreshing and Tangy Seasoned Seaweed Salad
Refreshing and Tangy Seasoned Seaweed Salad
Quick and Delicious Seasoned Seaweed Salad from Leftover Seaweed!
Don’t discard leftover soaked seaweed meant for seaweed soup! You can transform it into a wonderfully refreshing and tangy seasoned seaweed salad. It’s perfect as a side dish when you lack appetite or even as a snack with drinks!
Main Ingredients- Soaked seaweed, a suitable amount (approx. 200-300g)
- 1/2 medium onion
- 4 cloves garlic
- 2 Korean green chili peppers (Cheongyang peppers)
Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 1 Tbsp brown sugar
- 4-5 Tbsp vinegar (adjust to taste)
- MSG (optional)
- A suitable amount of sesame seeds
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- 1 Tbsp brown sugar
- 4-5 Tbsp vinegar (adjust to taste)
- MSG (optional)
- A suitable amount of sesame seeds
Cooking Instructions
Step 1
Soak the dried seaweed until rehydrated, then briefly blanch it in boiling water for about 30 seconds to 1 minute. Be careful not to overcook, or it will become mushy. Immediately rinse the blanched seaweed under cold water to stop the cooking and cool it down. Drain thoroughly in a colander, pressing out as much water as possible. Properly draining is key to preventing the salad from becoming watery.
Step 2
Once drained, cut the seaweed into bite-sized pieces (about 3-4 cm long). Peel the onion and slice it thinly into slivers. Mince the garlic finely. Finely chop the Korean green chili peppers. If you prefer a spicier kick, you can leave the seeds in when chopping.
Step 3
In a mixing bowl, combine the prepared seaweed, thinly sliced onion, minced garlic, and chopped chili peppers. Now, let’s add the seasoning ingredients. Using a tablespoon as a measure, add 1 Tbsp Gochujang, 2 Tbsp Gochugaru, 1 Tbsp sesame oil, 1 Tbsp brown sugar, and for a tangy flavor, add 4-5 Tbsp of vinegar. (I personally like it extra tangy, so I added more vinegar. Feel free to adjust the vinegar quantity to your preference!) For an enhanced umami flavor, you can add a tiny pinch of MSG, but it’s entirely optional. Finally, sprinkle in a generous amount of sesame seeds for added nutty aroma.
Step 4
Now, gently mix all the ingredients and seasonings together with your hands, squeezing and tossing them until well combined. It’s important to mix gently to ensure the seasoning coats the seaweed evenly. Taste the salad and adjust if necessary. If it’s too bland, add a little more vinegar or salt. If it needs more sweetness, add a touch more sugar. And there you have it – your delicious seasoned seaweed salad is ready! Enjoy this simple yet delightful dish!
