Sweet & Tangy Seasoned Seaweed Salad (Kkoshiraegi Muchim)
How to Make Delicious Seasoned Seaweed Salad, Just Like Bibim Guksu!
Utilize preserved seaweed (kkoshiraegi) to create a mouthwatering salad that’s bursting with sweet and tangy flavors! It’s a delightful side dish that can even be enjoyed like a bowl of bibim guksu (spicy mixed noodles).
Main Ingredients
- 250g preserved seaweed (kkoshiraegi)
- 0.5 onion
- 0.5 cucumber
- 1 piece green onion
Seasoning Ingredients
- 3 Tbsp gochujang (Korean chili paste), heaping
- 0.5 Tbsp minced garlic
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
- 3 Tbsp gochujang (Korean chili paste), heaping
- 0.5 Tbsp minced garlic
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Since the preserved seaweed (kkoshiraegi) is heavily salted, rinse it once under running water. This helps to remove any surface impurities.
Step 2
After rinsing, soak the seaweed in cool water for about 10 minutes. This step is crucial for softening the intense saltiness, making it more palatable.
Step 3
Thinly julienne half an onion. Slicing it thinly ensures it absorbs the seasoning well and has a tender texture. Soak the julienned onion in cold water for a bit to remove its pungent flavor.
Step 4
Julienne half a cucumber just like the onion. The crispness of the cucumber will add a refreshing element to the salad.
Step 5
Finely chop one piece of green onion. The mild pungent aroma of the green onion will enhance the overall flavor profile of the seaweed salad.
Step 6
Drain the seaweed thoroughly after soaking. Cut it into bite-sized pieces, about 2-3 cm in length. If it’s too long, it might be difficult to eat.
Step 7
Place the drained seaweed into a large bowl. Add 1 tablespoon of sugar first. Sugar helps to balance the saltiness and bring out the other flavors.
Step 8
Next, add 0.5 tablespoon of minced garlic. The garlic adds depth and aroma to the seasoning.
Step 9
Add 3 heaping tablespoons of gochujang (Korean chili paste), the key ingredient for a spicy kick. You can adjust the amount of gochujang to your preference.
Step 10
Pour in 2 tablespoons of vinegar for a tangy zest. Vinegar helps to cut through any lingering saltiness from the seaweed and adds brightness.
Step 11
Don’t forget to add 1 tablespoon of sesame oil for a rich, nutty flavor.
Step 12
Add the thinly sliced onion, cucumber, and chopped green onion to the bowl with the seaweed. The variety of vegetables adds texture and nutrients.
Step 13
Now, use your hands or a spoon to mix everything together thoroughly, ensuring the seasoning coats the seaweed and vegetables evenly. Take care to distribute the seasoning well.
Step 14
Finally, sprinkle in 0.5 tablespoon of toasted sesame seeds and mix gently once more to finish. The sesame seeds will elevate the salad’s fragrance and taste.
Step 15
Your sweet, tangy, and chewy seasoned seaweed salad is ready! It’s a perfect side dish for any meal or a delightful dish to enjoy on its own, much like bibim guksu.
