Refreshing and Chewy Sea Vegetable Salad (Kkosiragi Muchim)
Kkosiragi Muchim: The Sea’s Noodles – A Seaweed Side Dish with Spicy Vinegar Dressing
Seaweed is especially good for your health during the cold winter! Today, we’re introducing a refreshing salad made with kkosiragi, often called ‘the noodles of the sea’. While kkosiragi might be less familiar than seaweed or kelp, you’ll be captivated by its unique texture once you try it. It’s delightfully chewy and long like noodles, making it a great substitute in various dishes.
Main Ingredients- Salted Kkosiragi (sea vegetable) 200g
- 1/2 Onion
- 1 Korean Green Chili Pepper (Cheongyang chili)
Seasoning- Spicy Vinegar Dressing (Ho-chojang) 2 Tbsp
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Sesame Oil
- Pinch of Toasted Sesame Seeds
- Spicy Vinegar Dressing (Ho-chojang) 2 Tbsp
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Sesame Oil
- Pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
First, soak the salted kkosiragi in cold water for 30 minutes to remove excess salt. This step helps to soften the texture and make it more palatable.
Step 2
Bring a pot of water to a boil. Blanch the kkosiragi for just 30 seconds. Be careful not to overcook, as it can become mushy. Once blanched, drain the kkosiragi and cut it into bite-sized pieces with scissors.
Step 3
In a large bowl, combine the prepared kkosiragi, thinly sliced onion, and chopped green chili pepper. Add the spicy vinegar dressing (ho-chojang), minced garlic, and sesame oil. Gently toss everything together until well combined. Finally, sprinkle with toasted sesame seeds. Your delicious and refreshing kkosiragi salad is ready to serve!
