Refreshing & Zesty Seasoned Dried Seaweed Salad
Refreshing & Zesty Seasoned Dried Seaweed Salad
How to Make Delicious Seasoned Seaweed: Cucumber Seaweed Salad & A Golden Recipe for Seaweed Side Dish
When people think of seaweed, the first dish that comes to mind is usually seaweed soup. However, today I’m sharing a completely different yet delightful dish: a sweet and tangy seasoned seaweed salad! It’s a perfect appetizer or side dish to awaken your appetite when it’s lacking, and its unique seaweed aroma perfectly complements the refreshing dressing. Experience the enhanced flavor of your home-cooked meals with this simple yet delicious seasoned seaweed salad!
Main Ingredients- 20g Dried Seaweed (approx. 1 handful)
- 1/2 Cucumber (approx. 130-150g)
- 1/4 Onion (approx. 50g)
- 2L Water (for soaking and blanching seaweed)
Seasoning Ingredients- 4 Tbsp Sugar (approx. 40g)
- 1/3 Tbsp Gochugaru (Korean chili flakes) (approx. 2-3g) – Korean-sourced recommended!
- 7 Tbsp Soy Sauce (approx. 54g)
- 6 Tbsp Vinegar (approx. 48g) – Adjust to your taste for sourness
- 1/3 Tbsp Minced Garlic (approx. 7g)
- 1/3 Tbsp Toasted Sesame Seeds (approx. 1g) – Crushed for extra nuttiness
- 1 Tbsp Sesame Oil (approx. 6g)
- 4 Tbsp Sugar (approx. 40g)
- 1/3 Tbsp Gochugaru (Korean chili flakes) (approx. 2-3g) – Korean-sourced recommended!
- 7 Tbsp Soy Sauce (approx. 54g)
- 6 Tbsp Vinegar (approx. 48g) – Adjust to your taste for sourness
- 1/3 Tbsp Minced Garlic (approx. 7g)
- 1/3 Tbsp Toasted Sesame Seeds (approx. 1g) – Crushed for extra nuttiness
- 1 Tbsp Sesame Oil (approx. 6g)
Cooking Instructions
Step 1
First, prepare the dried seaweed. Place about a handful of dried seaweed in a bowl and add plenty of water. Let it soak for about 20 minutes until it becomes soft and rehydrated.
Step 2
Wash the cucumber thoroughly. Slice it to about 0.5cm thickness, not too thick. You can cut it in half lengthwise or into bite-sized pieces, depending on your preference.
Step 3
Thinly slice the onion into 1-2mm thick pieces. Slicing them thinly will help them absorb the seasoning well and maintain a crisp texture.
Step 4
Once the seaweed has soaked for 20 minutes, drain it and cut it into bite-sized pieces, about 3-4cm long. Cutting them to a manageable size ensures even coating with the dressing and makes them easier to eat.
Step 5
Now, let’s blanch the seaweed briefly. Bring 2 liters of water to a rolling boil, then add the prepared seaweed. Blanch for exactly 20 seconds! Over-blanching will make the seaweed mushy, so a short blanch is key to preserving its texture.
Step 6
Immediately after blanching, transfer the seaweed to cold water to cool it down quickly. This step helps maintain the seaweed’s crispness.
Step 7
Once cooled, gently squeeze the seaweed by hand to remove as much water as possible. Excess water can dilute the dressing, so squeezing it firmly is important.
Step 8
Now, let’s make the delicious seasoning! In a bowl, combine the sugar, gochugaru, soy sauce, vinegar, minced garlic, sesame seeds, and sesame oil. (Tip: For salads like this, where ingredients aren’t cooked, using Korean-sourced gochugaru is highly recommended. It provides a better color and cleaner taste compared to some foreign varieties which may contain bits of stems.)
Step 9
(Tip: You can use brewed soy sauce instead of regular soy sauce if you prefer a milder flavor or are concerned about saltiness variations, but this recipe is based on regular soy sauce.)
Step 10
The sourness of vinegar can vary greatly by personal preference. The amount listed is a general guideline for an average palate. If you enjoy a tangier taste, add an extra tablespoon of vinegar. If you prefer it less sour, reduce it by one tablespoon. Adjusting to your liking is key.
Step 11
Add the minced garlic and toasted sesame seeds to the seasoning mix. For an even more fragrant and nutty flavor, lightly crush the sesame seeds by rubbing them between your palms before adding.
Step 12
Finally, add the sesame oil and stir everything together until the sugar is completely dissolved. Ensure all the seasonings are well incorporated.
Step 13
Combine the prepared seaweed, cucumber, and onion in a bowl. Pour about 90% of the dressing over them. Since the moisture content and size of the vegetables can vary, it’s best to reserve some dressing and add more later after tasting, rather than adding it all at once.
Step 14
Now, gently toss the ingredients to coat them evenly with the dressing. Don’t mix too vigorously; press down gently as you toss to help the seasoning penetrate the ingredients well.
Step 15
While it’s delicious served immediately, for an even richer flavor, transfer the seasoned seaweed salad to an airtight container and refrigerate for at least 12 hours. Chilling allows the flavors to meld together beautifully, making it even more enjoyable.
Step 16
Your refreshing and zesty seasoned seaweed salad is ready! Enjoy this delightful side dish with a bowl of warm, freshly cooked rice. It’s a true rice companion!
