Spring’s Delight: Refreshing Seaweed and Scallion Salad with Homemade Scallion Sauce
Spring’s Delight: Refreshing Seaweed and Scallion Salad with Homemade Scallion Sauce
A Simple Seaweed and Scallion Salad Using a Pre-made Savory Scallion Sauce
It’s the season for fresh seaweed! This recipe features a delicious seaweed and scallion salad enhanced by a pre-made, flavorful scallion sauce. This dish is not only a wonderful side dish but also perfect for entertaining guests, offering a bright and appetizing taste. (*For reference, the recipe for the ‘Scallion Sauce’ can be found by touching the number: @6971760*)
Main Ingredients- 320g fresh sea mustard (seaweed)
- 80g scallions
- Pinch of salt (for blanching scallions and seaweed)
Seasoning- 2-3 Tbsp versatile scallion sauce (adjust to taste)
- 1 Tbsp Gochujang-based sweet and sour sauce (Chogochujang)
- 1 Tbsp vinegar (for a clean taste)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 2-3 Tbsp versatile scallion sauce (adjust to taste)
- 1 Tbsp Gochujang-based sweet and sour sauce (Chogochujang)
- 1 Tbsp vinegar (for a clean taste)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Fill a pot with plenty of water and bring it to a rolling boil. Once boiling, add a pinch of salt and the thoroughly washed scallions. Blanch the scallions for a very brief moment, about 10-15 seconds, to maintain their crisp texture and vibrant green color.
Step 2
Immediately remove the blanched scallions from the hot water and plunge them into cold water. Rinsing them in cold water helps to stop the cooking process and keeps them extra crisp and fresh.
Step 3
When the water used for blanching the scallions returns to a boil, add the fresh sea mustard (seaweed), which has been rinsed and trimmed. Start by adding the thicker stem parts first and blanch for about 30 seconds to 1 minute until tender. Be careful not to overcook, as it can become mushy.
Step 4
Drain the blanched seaweed and rinse it under cold running water two to three times. This step helps to remove any residual sliminess and enhances the fresh, clean flavor of the seaweed.
Step 5
Gently squeeze out excess water from the seaweed. Cut the seaweed into bite-sized pieces, approximately 3-4 cm in length. Trimming the tough stems and cutting into manageable pieces will help the seasoning adhere better.
Step 6
Squeeze out excess water from the scallions that were rinsed in cold water. Cut them into similar bite-sized pieces, about 3-4 cm long. Cutting them to a suitable length makes them easier to eat.
Step 7
In a large bowl, combine the prepared seaweed and scallions. Add the pre-made scallion sauce, Chogochujang, and vinegar. Drizzle in the sesame oil and sprinkle with sesame seeds. Gently mix everything together until the ingredients are well coated with the seasoning. Feel free to adjust the amount of seasoning to your preference.
Step 8
Transfer the beautifully seasoned seaweed and scallion salad to a serving dish. Enjoy the fresh, vibrant flavors of spring right in your own kitchen!
