Sweet and Sour Seaweed Salad: An Easy and Delicious Recipe
Super Simple Seaweed Salad from Dried Seaweed: Golden Recipe to Revive Your Appetite
The perfect dish for when you have no appetite! This is a super simple seasoned seaweed salad made from dried seaweed. It’s so refreshingly tangy and sweet, it’ll bring your appetite right back.
Main Ingredients
- 400g soaked dried seaweed (thoroughly rehydrated)
- 1/2 medium onion (thinly sliced)
Seasoning Ingredients
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp tuna extract (or fish sauce)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds (for nutty flavor)
- 2 Tbsp plum extract (maesil-cheong)
- 2 Tbsp vinegar (adjust to taste for tanginess)
- Pinch of salt (to adjust seasoning)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp tuna extract (or fish sauce)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds (for nutty flavor)
- 2 Tbsp plum extract (maesil-cheong)
- 2 Tbsp vinegar (adjust to taste for tanginess)
- Pinch of salt (to adjust seasoning)
Cooking Instructions
Step 1
Hello everyone! Today, we’re going to make a healthy and delicious ‘Seasoned Seaweed Salad’. I’m using ‘dol-miyeok’ (a type of brown seaweed), but the bagged dried seaweed you find at the supermarket works perfectly too. Feel free to use any kind you have!
Step 2
Rinse the dried seaweed briefly and then soak it in cold water for about 30 minutes until it’s fully rehydrated and soft. This soaking time is usually enough to get it to the right texture.
Step 3
Once the seaweed is well-soaked, rinse it a couple more times under clean water. Then, gently squeeze out excess water with your hands. Be careful not to squeeze too hard, you want to retain some moisture.
Step 4
Now, we’re going to briefly blanch the seaweed. Bring about 1 liter of water to a rolling boil in a pot over high heat. Once boiling, add about 1/2 tablespoon of salt to the water.
Step 5
Carefully add the prepared rehydrated seaweed into the boiling salted water.
Step 6
Stir the seaweed once gently, then immediately turn off the heat and remove the seaweed. This is the key! Overcooking will make the seaweed mushy, so a quick blanch is essential to maintain its pleasant texture.
Step 7
Immediately after removing from the hot water, rinse the seaweed under cold running water to stop the cooking process and cool it down. Then, drain it thoroughly in a colander.
Step 8
Once drained, cut the seaweed into bite-sized pieces. Cutting them into manageable sizes ensures the dressing coats every strand evenly and enhances the overall flavor.
Step 9
It’s time to season! In a mixing bowl, combine the bite-sized seaweed and the thinly sliced onion. Add all the prepared seasoning ingredients.
Step 10
Gently mix everything with your hands, ensuring the seasonings are well distributed. Then, add the vinegar for that signature tanginess and mix again. You can adjust the amount of vinegar to your preference – I used 2 tablespoons.
Step 11
Finally, drizzle in 1 tablespoon of sesame oil for a rich, nutty aroma. Taste the salad and if needed, adjust the seasoning with a pinch of salt.
Step 12
Voila! Your sweet, tangy, and delightfully chewy seaweed salad is ready. It’s a fantastic side dish or a refreshing appetizer, especially when you need a little something to liven up your meal. Enjoy your delicious creation!
