Refreshing and Tangy Mixed Seaweed Salad
A Delicious Seaweed Salad Made with Salted Mixed Seaweed – A Flavorful Appetizer!
Instead of the usual seaweeds like kelp, miyeok, maesaengi, or parae, try this mixed seaweed salad! You can find salted mixed seaweed bundles at most grocery stores. By rinsing off the salt and briefly blanching, then tossing with a savory anchovy sauce, you’ll create a delightful side dish that pairs perfectly with rice. The refreshing crunch and chewy texture are truly delightful.
Ingredients- Salted mixed seaweed 200g
- 1 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 1.5 Tbsp fish sauce
- 2 Tbsp plum extract (maesilcheong)
- 1.5 Tbsp gochugaru (Korean chili flakes, mild recommended)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the salted mixed seaweed, which is readily available at most supermarkets. You can usually find it near the salted miyeok strings or in the seafood section.
Step 2
Gently rinse off the salt covering the seaweed under running water. Then, soak the seaweed in cold water for about 15 minutes to remove excess saltiness. Take out a piece of seaweed and taste it. If it’s still too salty, soak it for another 5 minutes, and repeat if necessary. However, avoid soaking for too long, as it can diminish the seaweed’s natural flavor, so aim for no more than 30 minutes.
Step 3
Once you’ve rinsed out the salt, don’t discard the water yet. Drain the seaweed in a colander. Meanwhile, bring a large pot of water to a rolling boil.
Step 4
While the water is boiling, let’s identify the types of seaweed. From top clockwise, they appear to be: Codium fragile (sea grapes), brown algae resembling hair, a type of gracilaria, agar-agar, shredded kelp, and sea tresses. This mix promises a delightful variety of textures!
Step 5
When the water is boiling vigorously, add the prepared seaweed and blanch it very quickly – just enough to dip it in and immediately take it out. This rapid blanching helps retain the seaweed’s crisp texture. Immediately drain the blanched seaweed in a colander and rinse it under cold running water to cool it down. This step makes the seaweed wonderfully firm.
Step 6
Now, let’s make the delicious seasoning. In a large bowl, combine 1 Tbsp minced garlic, 1 Tbsp chopped green onion, 1.5 Tbsp fish sauce, 2 Tbsp plum extract, 1.5 Tbsp gochugaru, and 1 Tbsp toasted sesame seeds. Add the drained seaweed to the bowl and gently mix it with your hands until well combined. Your appetizing seaweed salad is ready! ♡
Step 7
Taste the mixed seaweed salad. If you find it not salty enough for your preference, add a little more fish sauce to adjust the seasoning. The amount of fish sauce can also be adjusted to control the tanginess and savory flavor.
Step 8
Isn’t this seaweed salad wonderfully simple yet delicious? It’s also a fun dish to share with children, letting them guess which types of seaweed are in the salad. I used mild gochugaru, so my kids enjoyed it without any hesitation. 😀
Step 9
Enjoy this mixed seaweed salad, an affordable yet special dish that offers a delightful pop and a satisfying chewy texture! May everyone have a wonderful meal with this flavorful seaweed salad! 🙂
