Tangy and Sweet Seaweed Salad
Tangy and Sweet Seaweed Salad
Seaweed Salad to Awaken Your Appetite on Hot Days
This dish is perfect for stimulating your appetite when you’re feeling sluggish from the heat. It’s low in calories and rich in dietary fiber, making it a great option for a diet. Measurements are based on adult tablespoons.
Main Ingredients- 1 handful dried seaweed (expands significantly when rehydrated)
- 2 Korean green chilies (for a spicy kick)
- 1 red chili (for vibrant color)
- 1/2 onion (for a crisp texture)
- 1/2 cucumber (for freshness)
Seasoning Ingredients- 3 Tbsp rice vinegar (the base of the tangy flavor!)
- 2 Tbsp sugar (balances the sourness)
- 1 tsp salt (enhances the savory notes)
- 1 Tbsp minced garlic (adds aroma)
- A pinch of sesame seeds (for a nutty finish!)
- 3 Tbsp rice vinegar (the base of the tangy flavor!)
- 2 Tbsp sugar (balances the sourness)
- 1 tsp salt (enhances the savory notes)
- 1 Tbsp minced garlic (adds aroma)
- A pinch of sesame seeds (for a nutty finish!)
Cooking Instructions
Step 1
First, prepare the dried seaweed. Place the seaweed in a bowl, add water, and let it soak for about 20 minutes until fully rehydrated. Wait until the seaweed becomes tender.
Step 2
While the seaweed is soaking, let’s prepare the vegetables. Wash the cucumber and onion thoroughly and slice them lengthwise into thin strips, about 2mm thick. Remove the stems from the green and red chilies, deseed them, and slice them diagonally. You can adjust the spiciness by removing or keeping the chili seeds.
Step 3
Now, let’s get ready to blanch the seaweed. Pour 500ml of water into a pot and add 1 teaspoon of salt. Bring it to a boil. Blanching the seaweed in this salted water helps to remove any fishy odor and lightly season it.
Step 4
Once the water is boiling, add the rehydrated seaweed and blanch it for just 10-20 seconds. Be careful not to overcook, as it can become mushy. Immediately remove the blanched seaweed, rinse it under cold water to cool it down, and then squeeze out any excess water firmly with your hands. Cut the seaweed into bite-sized pieces, about 2-3 cm long.
Step 5
To the squeezed seaweed, add all the prepared seasoning ingredients (3 Tbsp vinegar, 2 Tbsp sugar, 1 tsp salt, 1 Tbsp minced garlic). Gently mix and toss the ingredients together. Ensure the seasoning is evenly distributed throughout the seaweed.
Step 6
Once the seasoning has had a chance to meld with the seaweed, add the prepared vegetables (cucumber, onion, chilies) and sesame seeds. Mix gently. The crispness of the vegetables combined with the tenderness of the seaweed creates a delightful texture.
Step 7
Finally, taste the salad and adjust the seasoning if necessary by adding more salt, vinegar, or sugar to suit your preference. Once you achieve the perfect tangy and sweet balance, sprinkle a little more sesame seeds and give it one last gentle mix. Your delicious seaweed salad is ready! You can enjoy it immediately, or refrigerate it for a while to let the flavors meld further for an even cooler and tastier experience.
