Crispy Dried Seaweed and Soybean Sprout Salad
Refreshing Soybean Sprout Salad with Dried Seaweed
Today, we’re making a delicious side dish using soybean sprouts, rich in asparagine, and Gim (dried seaweed), abundant in vitamins. Introducing ‘Kongnamul Gim Muchim’ (Soybean Sprout Seaweed Salad), a simple yet flavorful dish. It’s packed with nutrients and offers a delightful texture, making it a perfect accompaniment to any meal. The asparagine in soybean sprouts is also known to help relieve fatigue and hangovers. Let’s enrich your dining table with this glossy and tasty Kongnamul Gim Muchim!
Main Ingredients- 5 sheets of Korean traditional dried laver (Gim)
- 280g of soybean sprouts
Cooking Instructions
Step 1
First, let’s prepare the dried seaweed. Heat a frying pan over medium-low heat. Place the Korean traditional dried laver (Gim) sheets on the pan and toast them lightly, flipping them occasionally, until they become crisp and lose their moisture. Toasting them this way enhances their flavor and makes them easier to crumble.
Step 2
Once the seaweed is toasted and crisp, place the sheets into a clean plastic bag. Gently crumble the seaweed into bite-sized pieces using your hands or a rolling pin. Avoid making it too fine; leaving some texture will improve the overall mouthfeel.
Step 3
Now, it’s time to blanch the soybean sprouts. Rinse the soybean sprouts thoroughly under running cold water to remove any dirt or debris. Place the rinsed sprouts in a pot and add just enough water to barely cover them. Too much water can dilute their crispiness. Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium and cook for about 3-5 minutes until the sprouts are tender-crisp. Be careful not to overcook them, as they can become mushy and lose their flavor.
Step 4
While the soybean sprouts are blanching, prepare the seasoning ingredients. Wash the green onion and chop it finely. Peel and mince the garlic. Drain the blanched soybean sprouts well and place them in a mixing bowl. Add the chopped green onion, minced garlic, red pepper flakes, and coarse sea salt for seasoning. Sprinkle in the toasted sesame seeds for a nutty aroma. Gently mix everything together with your hands, ensuring the seasoning is evenly distributed. Finally, drizzle in the sesame oil for a fragrant finish. This forms the base of your salad.
Step 5
This is the final step! Generously sprinkle the crumbled crispy seaweed over the seasoned soybean sprouts. Gently toss everything together one more time to combine the seaweed and sprouts. Your delicious and fragrant Kongnamul Gim Muchim is now ready! It’s perfect served over rice or enjoyed as a standalone side dish.
