Refreshing Summer Delight: Sweet and Tangy Cucumber Seaweed Salad
Recipe for Cucumber Seaweed Salad to Revive Your Appetite on Hot Days
On these hot days when appetites tend to wane, we often crave dishes that are refreshingly sweet and tangy. This cucumber and seaweed salad, seasoned to perfection, will awaken your taste buds and contribute to a healthy diet, aiding in vascular cleansing and gut health. Today, we’re sharing a fantastic summer side dish that’s also great for dieting.
Ingredients
- 2 cucumbers
- 14g dried seaweed
- 1 Tbsp minced garlic
- 7 Tbsp vinegar
- 2 Tbsp sugar
- 1 Tbsp plum extract (maesil-cheong)
- 2 Tbsp sesame seeds, crushed
- 1 Tbsp sesame oil
- 1 Tbsp coarse salt (for salting cucumbers)
Cooking Instructions
Step 1
Start by preparing the dried seaweed, which is often pre-cut for convenience. Soak the seaweed in cold water for about 10 minutes until it softens. This step is crucial for rehydrating the seaweed and removing any excess saltiness, ensuring a pleasant texture.
Step 2
Once rehydrated, drain the seaweed thoroughly using a sieve. Squeeze out as much water as possible with your hands. Removing excess water prevents the salad from becoming watery and diluted.
Step 3
Wash the fresh cucumbers under running water. For a smoother texture and to remove any fine hairs or bumps, gently scrape the surface with the back of a knife.
Step 4
Cut the cucumbers in half lengthwise. Then, use a teaspoon to scoop out and discard the watery seeds from the center. Removing the seeds helps prevent the salad from releasing too much liquid later.
Step 5
Slice the deseeded cucumbers as thinly as possible. Place the sliced cucumbers in a bowl and add 1 tablespoon of coarse salt. Gently toss to combine, then let them sit for 15 minutes to salt and draw out moisture. This process makes the cucumbers crispier.
Step 6
After 15 minutes, the cucumbers will have released water. Squeeze out the excess liquid firmly with your hands. Rinsing is not necessary.
Step 7
For a nutty aroma and flavor, lightly crush 2 tablespoons of sesame seeds beforehand. Using freshly ground sesame seeds significantly enhances the dish’s fragrance.
Step 8
Prepare the sweet and tangy dressing. In a bowl, combine 1 tablespoon of minced garlic, 7 tablespoons of vinegar, 2 tablespoons of sugar, and 1 tablespoon of plum extract. Stir well until the sugar is completely dissolved. You can adjust the sweetness and tanginess to your preference.
Step 9
In a large mixing bowl, combine the squeezed seaweed and the salted, squeezed cucumbers. Pour the prepared dressing over the ingredients and gently toss everything together until well combined. Be careful not to overmix.
Step 10
Finally, add the crushed sesame seeds and 1 tablespoon of sesame oil. Gently mix once more to distribute these final flavors. Adding the sesame oil and seeds at the end helps preserve their aroma and texture. Your delicious cucumber and seaweed salad is ready to be enjoyed!
