Refreshing Seaweed and Apple Salad with Sweet & Sour Dressing
Refreshing Seaweed and Apple Salad with Sweet & Sour Dressing
A Delicious Combination: Seaweed Salad with Apple and a Tangy Dressing
Discover the delightful ‘Seaweed and Apple Salad with Sweet & Sour Dressing’! This recipe features chewy sea tangles (mulmiyeok) paired with crisp, sweet apples, all tossed in a zesty, flavorful dressing. The addition of apple not only enhances the texture with its delightful crunch but also elevates the overall taste, creating a wonderfully balanced dish. Perfect for when you’re craving something light, healthy, and bursting with flavor!
Main Ingredients- 150g fresh seaweed (mulmiyeok)
- 1/2 medium apple
Sweet & Sour Dressing- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 0.5 Tbsp minced garlic
- 2 Tbsp vinegar
- 1 Tbsp brown sugar
- 1 Tbsp plum extract (maesilcheong)
- A pinch of sesame oil (optional)
- A pinch of sesame seeds (for garnish)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 0.5 Tbsp minced garlic
- 2 Tbsp vinegar
- 1 Tbsp brown sugar
- 1 Tbsp plum extract (maesilcheong)
- A pinch of sesame oil (optional)
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
Begin by thoroughly washing the apple. Remove the core and then slice it into thick matchsticks, about 0.5 cm wide. You can leave the peel on for added texture and nutrients. Slicing it thickly helps maintain a pleasant crunch when the salad is mixed.
Step 2
Bring a pot of water to a boil. Carefully add the fresh seaweed to the boiling water, starting with the thicker stem parts. Blanch for just 30 seconds to 1 minute, until the seaweed turns a vibrant green color. Immediately remove the seaweed and plunge it into cold water to stop the cooking process. Gently rub the seaweed with your hands and rinse it under cold running water 2-3 times to remove any excess saltiness or sliminess. Drain the seaweed thoroughly in a colander; ensuring it’s well-drained is key for the final texture.
Step 3
Once the seaweed is well-drained, cut it into bite-sized pieces. Aim for lengths of about 5-7 cm, which makes it easy to mix and eat.
Step 4
Now, let’s prepare the delicious dressing. In a mixing bowl, combine the gochujang, gochugaru, soy sauce, minced garlic, vinegar, brown sugar, and plum extract. Drizzle in a little sesame oil if desired. Whisk all the dressing ingredients together until well combined and smooth. Ensure the sugar is dissolved for a harmonious flavor.
Step 5
In a large bowl, add the cut seaweed and the julienned apple. The apple adds a refreshing crispness and a subtle sweetness that beautifully complements the seaweed.
Step 6
Pour all the prepared dressing over the seaweed and apple mixture in the bowl. Be generous with the dressing to ensure every piece is coated well.
Step 7
Gently toss and mix everything together with your hands. Be careful not to overmix or squeeze too hard, as this can make the seaweed mushy. Mix until the dressing is evenly distributed and coats all the ingredients. Finally, sprinkle with sesame seeds for a lovely garnish. Your delicious ‘Seaweed and Apple Salad with Sweet & Sour Dressing’ is ready to be enjoyed! It’s a fantastic side dish or a refreshing appetizer.
