Refreshing Seaweed Salad with Pear
Cool and Refreshing Seaweed Salad with Crisp Pear
Introducing a delightful ‘Seaweed Salad with Pear,’ perfect for when your appetite is a bit low. Fresh seaweed is combined with sweet pear, crunchy cucumber, and fragrant Korean parsley for an exceptional taste and texture. Adding pear not only brings a cool, sweet flavor but also helps to balance the slightly bitter taste of seaweed, making it smoother to swallow. Chilled in the refrigerator, this salad becomes even more invigorating. Today, create this delicious seaweed salad using fresh ingredients!
Main Ingredients- 100g fresh seaweed
- 1/4 pear
- 1/2 cucumber
- A little Korean parsley (optional)
- A little chili pepper (cheongyang or red chili, for garnish)
Dressing- 2 Tbsp gochujang-based chili sauce (cho-gochujang)
- 2/3 Tbsp chili powder
- 2 Tbsp gochujang-based chili sauce (cho-gochujang)
- 2/3 Tbsp chili powder
Cooking Instructions
Step 1
Gently rinse the fresh seaweed under running water one or two times to thoroughly clean it. After rinsing, place the seaweed in a colander to drain any excess water. This step removes any dirt or impurities clinging to the seaweed.
Step 2
Fill a pot with plenty of water and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add the prepared fresh seaweed and blanch it for a very short time, about 30 to 50 seconds. Be careful not to overcook, as it can become slimy.
Step 3
Remove the blanched seaweed from the boiling water and immediately rinse it under cold running water two to three times. Rinsing with cold water helps to firm up the seaweed’s texture and wash away any remaining slippery mucus.
Step 4
With both hands, squeeze the rinsed seaweed very firmly to remove as much water as possible. If there’s still too much water, the dressing won’t adhere well. Once squeezed, cut the seaweed into bite-sized pieces, about 6cm (approximately 2.5 inches) in length.
Step 5
Wash the cucumber thoroughly. Then, sprinkle a little coarse salt on its surface and rub it vigorously with your palm. This process helps to remove fine hairs from the cucumber’s skin and smooth its surface, which can reduce any bitterness.
Step 6
Rinse the salted cucumber under running water to remove the salt and pat it dry. Slice the cucumber thinly into rectangular shapes. Using a mandoline or a sharp knife, thin slices will absorb the dressing better and make the salad visually appealing.
Step 7
To add sweetness and a refreshing crispness, peel the pear, remove the core and seeds, and slice it thinly, similar in thickness to the cucumber slices. Avoid slicing the pear too thickly so it can absorb the dressing well.
Step 8
Now, let’s prepare the dressing for the salad. In a large bowl, combine 2 tablespoons of gochujang-based chili sauce (cho-gochujang) and 2/3 tablespoon of chili powder. You can adjust the amount of chili powder to your preference.
Step 9
Double-check the seaweed before mixing. If you find any remaining moisture, squeeze it out one more time with your hands. Ensuring the seaweed is as dry as possible is crucial for the dressing to mix well and create the best flavor.
Step 10
Add the squeezed seaweed, thinly sliced cucumber, and pear to the bowl with the dressing. If you’re using Korean parsley or chili peppers for garnish, add them now. Gently toss everything together with your hands until the dressing is evenly distributed. Be careful not to overmix, as this can make the ingredients mushy; mix gently.
Step 11
Finally, add a sprinkle of sesame seeds and a drizzle of sesame oil, and toss lightly one more time. The nutty flavor of sesame seeds and the aroma of sesame oil will enhance the overall taste of the seaweed salad. Transfer the deliciously mixed seaweed salad to a serving dish. It’s highly recommended to serve this salad chilled for the most refreshing experience!
