Spicy and Tangy Seaweed and Bean Sprout Salad
Crisp and refreshing! How to make a delicious seaweed salad with bean sprouts, featuring a perfect balance of sweet, sour, and spicy flavors.
I used to dislike the texture of seaweed, but when I mixed it with bean sprouts and seasoned it with a tangy, sweet, and spicy dressing, it became incredibly delicious. This dish is a real appetite booster!
Main Ingredients
- 200g Seaweed (Hyeom Gyeol)
- 200g Bean Sprouts
- 3 Scallions (Pajori type)
Seasoning
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Ginger Wine (optional, or use cooking sake)
- 1 Tbsp Rice Vinegar
- 0.5 Tbsp Soy Sauce (for soup)
- 1 Tbsp Sugar
- 1 Tbsp Plum Extract (Maesil Cheong)
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochujang (Korean chili paste)
- A pinch of Sesame Seeds
- A drizzle of Sesame Oil
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Ginger Wine (optional, or use cooking sake)
- 1 Tbsp Rice Vinegar
- 0.5 Tbsp Soy Sauce (for soup)
- 1 Tbsp Sugar
- 1 Tbsp Plum Extract (Maesil Cheong)
- 1 Tbsp Minced Garlic
- 1 Tbsp Gochujang (Korean chili paste)
- A pinch of Sesame Seeds
- A drizzle of Sesame Oil
Cooking Instructions
Step 1
If the seaweed strands are long, cut them into bite-sized pieces. Sprinkle a pinch of coarse salt and gently rub the seaweed between your hands to remove any sliminess. Rinse thoroughly with water 3-4 times to ensure all dirt and impurities are washed away.
Step 2
Blanch the bean sprouts and seaweed separately until they are crisp, then immediately rinse with cold water. For the bean sprouts, boil them in water with the lid off for about 2 minutes to maintain their crispiness. For the seaweed, dip it into boiling water for just a moment until it turns a vibrant green, then quickly remove and rinse under cold water to prevent it from becoming mushy.
Step 3
Finely chop the scallions. These will add a fresh aroma and color to the salad. Aim for pieces about 2-3 cm long.
Step 4
Prepare the dressing. In a bowl, combine Gochugaru, mirin, ginger wine (if using), rice vinegar, soy sauce, sugar, plum extract, minced garlic, and gochujang. Mix well until all ingredients are evenly incorporated. You can adjust the amount of chili flakes and sugar to your preference.
Step 5
Add the blanched seaweed and bean sprouts to the prepared dressing. Gently toss everything together with your hands, ensuring each piece is coated with the flavorful seasoning. Be careful not to overmix, which can break down the ingredients. Finally, mix in the chopped scallions, sprinkle with sesame seeds, and add a drizzle of sesame oil for a wonderful aroma.
Step 6
Your delicious and refreshing Spicy and Tangy Seaweed and Bean Sprout Salad is ready! Enjoy this delightful side dish that perfectly balances spicy, sour, and sweet flavors, with a satisfyingly crisp texture from the bean sprouts and chewy seaweed.
