Rich Kelp and Shiitake Broth with Spicy Shredded Kelp Salad
How to Make Flavorful Kelp and Shiitake Broth & Spicy Shredded Kelp Salad
I visited a barley rice restaurant in Gijang with friends and absolutely loved the side dish of shredded kelp! After making a rich kelp and shiitake broth, I decided to use the leftover kelp to create a similar shredded kelp salad. Adding spicy Cheongyang peppers made it incredibly delicious. Here’s how to make this delightful dish!
Kelp and Shiitake Broth Ingredients
- 3 sheets of thick dried kelp
- 8 dried shiitake mushrooms
- 4 liters of water
Shredded Kelp Salad Ingredients
- 3 sheets of soaked thick kelp (from making broth)
- 3 Cheongyang peppers (Korean chili peppers)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp Kanari Fish Sauce
- 1/2 Tbsp raw sugar (or Wondang)
- A pinch of black pepper
- 1 Tbsp toasted sesame seeds
- 3 sheets of soaked thick kelp (from making broth)
- 3 Cheongyang peppers (Korean chili peppers)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp Kanari Fish Sauce
- 1/2 Tbsp raw sugar (or Wondang)
- A pinch of black pepper
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
To make the broth, place the 8 dried shiitake mushrooms and 3 sheets of thick dried kelp in a pot. Add 4 liters of water and let them soak for at least 4 hours. This long soaking period allows the umami flavors of the kelp and shiitake to fully infuse the water.
Step 2
After soaking for over 4 hours, bring the pot with the kelp and shiitake to a boil over high heat. Once it starts boiling, reduce the heat to medium and continue to simmer for 20 minutes. This gentle simmering extracts the deep flavors and aromas from the ingredients.
Step 3
After simmering for 20 minutes, turn off the heat, cover the pot, and let the broth cool completely. Allowing it to cool undisturbed further concentrates the flavors. Once cooled, transfer the broth to a clean storage container and refrigerate. This versatile broth can be used for soups, stews, and braised dishes.
Step 4
Now, let’s make the delicious salad with the leftover kelp! Finely shred the 3 sheets of soaked kelp. Finely mince the 3 Cheongyang peppers to add a nice spicy kick. In a mixing bowl, combine the shredded kelp, minced peppers, 1 Tbsp minced garlic, 2 Tbsp Kanari fish sauce, 1 Tbsp gochugaru, 1/2 Tbsp raw sugar, and a pinch of black pepper.
Step 5
Gently mix and massage the ingredients in the bowl with your hands until the seasonings are evenly distributed throughout the shredded kelp. Avoid over-mixing; a gentle massage for about 2-3 minutes is perfect to ensure the flavors meld beautifully.
Step 6
Once the kelp is well-seasoned, sprinkle 1 Tbsp of toasted sesame seeds over the top for a nutty aroma and flavor. Give it one or two more gentle tosses to incorporate the seeds.
Step 7
Finally, arrange the spicy and savory shredded kelp salad attractively in a serving dish. Its appetizing color and glossy finish will enhance your meal. This flavorful side dish is sure to make your rice disappear in no time! Enjoy your homemade Spicy Shredded Kelp Salad!
