Cheongpomuk Salad: Simple & Delicious
The Best Side Dish for Kids! Easy and Tasty Cheongpomuk Salad Recipe
Let’s make a cheongpomuk salad with chewy cheongpomuk and savory seaweed flakes! It’s a great side dish for children and also a healthy option for those on a diet. Enjoy a delightful mealtime with this delicious recipe!
Main Ingredients
- 1 pack (320g) Cheongpomuk (Korean Jelly)
- A little bit of green part of scallion
- 1 pack seasoned seaweed (for seaweed flakes)
Seasoning
- 1/2 tsp Salt
- 1 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Toasted Sesame Seeds
- 1/2 tsp Salt
- 1 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare one pack (320g) of commercially available cheongpomuk. Keep in mind that the shape and size might slightly vary depending on the brand.
Step 2
Now, let’s cut the cheongpomuk into bite-sized pieces. Cut the cheongpomuk in half lengthwise, then cut it in half crosswise again to make long strips. Divide these strips into three equal lengths. Finally, cut each strip into six equal pieces, like diced radish, to create a bite-sized portion. Cutting them not too thin will help prevent them from breaking.
Step 3
In a pot, bring enough water to a rolling boil to cover the cheongpomuk. Boiling water ensures that the cheongpomuk doesn’t stick together or clump when added, allowing it to blanch evenly.
Step 4
Once the water is boiling vigorously, carefully add the cut cheongpomuk. Blanch it for just about 1-2 minutes. You’ll know it’s done when the initially opaque cheongpomuk turns clear and translucent. Remove it immediately, as overcooking can make it mushy.
Step 5
Drain the blanched cheongpomuk in a colander. I found it effective to pour it directly into the colander and then rinse it under cold running water to cool it down. This method helps prevent the cheongpomuk from breaking apart and maintains its shape. Thoroughly draining the water is crucial.
Step 6
While the cheongpomuk is draining, finely chop the green parts of the scallion. The aromatic scallion will add depth to the flavor of the cheongpomuk salad.
Step 7
Open one pack of seasoned seaweed and crush it inside the bag to make seaweed flakes. (Alternatively, you can use pre-made seaweed flakes.) Add the chopped scallion and the prepared seaweed flakes to the drained cheongpomuk, and get ready to mix.
Step 8
Now it’s time for the seasoning. Gently crush the toasted sesame seeds between your palms before adding them to enhance their nutty flavor and aroma. Add half a teaspoon of salt to season. (If you prefer, you can use soy sauce for seasoning. A tiny pinch of sugar can be added with soy sauce for a more balanced taste.)
Step 9
Add 1 tablespoon of perilla oil (deulgireum) for a rich, nutty flavor. If you’re using sesame oil, use only half a tablespoon. The robust aroma of perilla oil pairs wonderfully with cheongpomuk salad.
Step 10
Once all the ingredients and seasonings are in the bowl, gently mix everything together from the bottom up, as if you were handling a baby, to avoid breaking the cheongpomuk. The key is to mix gently so that the seasoning is evenly distributed.
Step 11
Your chewy and flavorful cheongpomuk salad, a favorite among children, is now complete! This simple yet nutritious and healthy side dish is ready to be enjoyed. Bon appétit!
