Seaweed and Cucumber Salad with Sweet and Sour Dressing
The Perfect Appetizer for a Lack of Appetite! Refreshing Seaweed and Cucumber Salad with a Sweet and Tangy Kick
When the weather heats up, we often crave a cold dish instead of hot seaweed soup. A refreshing salad made with seaweed and seasonal cucumbers is another favorite that I make frequently. Today, I’ve prepared a delightful seaweed and cucumber salad that’s sure to awaken your appetite. Unlike using fresh wakame, this recipe uses dried seaweed, rehydrated for a wonderfully smooth texture. Add this delicious seaweed and cucumber salad to your meal for a vibrant and flavorful side dish.
Main Ingredients- 20g Dried Seaweed
- 1 Cucumber
- 1/4 Onion
- 1 Cheongyang Pepper (or other hot pepper)
- 1 Red Bell Pepper
- 1 Tbsp Minced Garlic
Seasoning- 2 Tbsp Soup Soy Sauce (Guk-ganjang)
- 3 Tbsp Vinegar
- 3 Tbsp Sugar
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame Seeds
- 2 Tbsp Soup Soy Sauce (Guk-ganjang)
- 3 Tbsp Vinegar
- 3 Tbsp Sugar
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame Seeds
Cooking Instructions
Step 1
First, soak the dried seaweed in plenty of water. It’s important to rehydrate it thoroughly to remove any excess salt and impurities, making it nice and tender.
Step 2
Let the seaweed soak until it has fully expanded and become soft. This usually takes about 10-15 minutes.
Step 3
While the seaweed is soaking, prepare the other vegetables. Thinly slice the onion. Deseed the cheongyang pepper and red bell pepper, then finely chop them. The spiciness of the peppers and their vibrant color will enhance both the flavor and the appearance of the salad.
Step 4
Wash the cucumber thoroughly. You can gently scrape off the bumpy texture with the side of a knife or scrub it vigorously with a rough sponge. Keeping the skin on adds a lovely crunch.
Step 5
Cut the washed cucumber in half lengthwise, then slice it diagonally into about 0.5 cm thick pieces. Try to keep the slices relatively thick to maintain their crisp texture.
Step 6
Now it’s time to briefly blanch the seaweed. Fill a pot with plenty of water and bring it to a rolling boil over high heat.
Step 7
Once the water is boiling, add the rehydrated seaweed and blanch for just about 1 minute, stirring gently. Be careful not to overcook it, as it can become mushy. The key is to preserve its fresh, oceanic aroma.
Step 8
Immediately rinse the blanched seaweed under cold water to stop the cooking and cool it down. Squeeze out any excess water with your hands. Cut the seaweed into bite-sized pieces, about 3-4 cm long.
Step 9
Place the drained seaweed in a large bowl. Add 2 tablespoons of soup soy sauce (Guk-ganjang) to begin seasoning. This soy sauce adds a wonderful savory depth and umami flavor.
Step 10
Next, add 3 tablespoons of sugar for sweetness. You can adjust the amount of sugar to your preference.
Step 11
Finally, add 3 tablespoons of vinegar for a tangy kick. Mix everything well to ensure the seaweed is evenly coated with the seasonings. This step is crucial for establishing the basic flavor profile.
Step 12
To the seasoned seaweed, add the sliced cucumber, onion, chopped peppers, and 1 tablespoon of minced garlic. Gently toss everything together with your hands until well combined. Be careful not to mash the ingredients; a light touch is best.
Step 13
Finish by adding 1 tablespoon of gochugaru (Korean chili flakes) and 1 tablespoon of sesame seeds. Toss lightly one last time, and your delicious seaweed and cucumber salad is ready! The sesame seeds add a lovely nutty aroma.
Step 14
This seaweed and cucumber salad, with its perfectly balanced spicy, sweet, and sour flavors, is incredibly appetizing and surprisingly easy to make. It’s an ideal summer side dish when your appetite is low, so be sure to give it a try. It will surely make your meal complete!
