Crunchy and Refreshing Seaweed Cucumber ‘Tang Tang Yi’ Recipe
Summer Delicacy: Super Easy Seaweed Cucumber ‘Tang Tang Yi’ Recipe
Vegetable prices are incredibly reasonable these days! I bought 5 cucumbers, and after making a refreshing cucumber salad with two, I decided to make ‘Seaweed Cucumber Tang Tang Yi’ with the remaining two, adding plenty of seaweed. This dish is incredibly flavorful, much more so than a regular cucumber salad, as the seasoning penetrates deeply. It’s the perfect light and crunchy side dish when you’ve lost your appetite on a hot day!
Main Ingredients- 2 Tbsp dried seaweed (soaked in water)
- 2 cucumbers
- 1/2 red onion (thinly sliced)
- 1 Korean chili pepper (optional, for added spiciness)
- 1 red chili pepper (for color)
Seasoning- 5 Tbsp vinegar (rice vinegar or apple cider vinegar recommended)
- 3 Tbsp sugar
- 2 Tbsp plum extract
- 1/2 Tbsp anchovy sauce or sand lance sauce
- 1 Tbsp toasted sesame seeds (for nutty flavor)
- 5 Tbsp vinegar (rice vinegar or apple cider vinegar recommended)
- 3 Tbsp sugar
- 2 Tbsp plum extract
- 1/2 Tbsp anchovy sauce or sand lance sauce
- 1 Tbsp toasted sesame seeds (for nutty flavor)
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for at least 10 minutes until fully rehydrated. Soaked seaweed becomes tender and its flavor intensifies.
Step 2
Wash the cucumbers thoroughly under running water. You can gently scrape off the bumpy ridges on the skin with the back of a knife for a cleaner finish (optional).
Step 3
Place the prepared cucumbers into a ziplock bag or plastic bag. Then, gently pound them using a bottle, rolling pin, or a mallet until they are slightly crushed. This technique helps the seasoning to be absorbed better. Be careful not to pound too hard, as it can release a raw flavor.
Step 4
Tear the pounded cucumbers into bite-sized pieces by hand and place them in a bowl.
Step 5
Thinly slice the Korean chili pepper and red chili pepper diagonally. Thinly slice the red onion into strips. If the raw onion’s pungency is bothersome, you can soak it in cold water for a while before using.
Step 6
Rinse the rehydrated seaweed thoroughly. Then, blanch it in boiling water for about 2-3 minutes. This step helps to eliminate any impurities and gives the seaweed a pleasant, firm texture. Immediately rinse the blanched seaweed under cold water to cool it down, then drain it completely in a colander. Removing excess water is crucial to prevent the dish from becoming watery.
Step 7
Now it’s time to bring everything together! In a large bowl, combine the prepared cucumbers, sliced red onion, diagonally sliced chili peppers, and the drained seaweed. Add the vinegar (5 Tbsp), sugar (3 Tbsp), plum extract (2 Tbsp), and anchovy sauce (1/2 Tbsp) for the tangy and sweet flavor. Gently mix everything together until well combined. Finally, sprinkle with toasted sesame seeds (1 Tbsp) for a nutty aroma. Your crunchy and refreshing Seaweed Cucumber ‘Tang Tang Yi’ is ready to be enjoyed!
