Sweet and Tangy Fresh Onion and Seaweed Salad
Fresh Onion and Seaweed Salad: Crisp, Sweet, and Tangy!
We’ve made a delightfully tangy seaweed salad using fresh onions! The natural sweetness and crisp texture of the new onions are simply wonderful.
Main Ingredients- Seaweed (Myeok) approximately 300g
- 1 Fresh Onion (medium size)
- 1 Tbsp Mirin or Cooking Wine (to remove fishiness and enhance flavor)
Seasoning Ingredients- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Minced Garlic
- 2 Tbsp Apple Cider Vinegar (or your preferred vinegar)
- 1.5 Tbsp Sugar
- 1 tsp Fish Sauce (for umami, can be substituted with soy sauce)
- A pinch of Salt (to taste)
- A pinch of Toasted Sesame Seeds (for nutty flavor and garnish)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Minced Garlic
- 2 Tbsp Apple Cider Vinegar (or your preferred vinegar)
- 1.5 Tbsp Sugar
- 1 tsp Fish Sauce (for umami, can be substituted with soy sauce)
- A pinch of Salt (to taste)
- A pinch of Toasted Sesame Seeds (for nutty flavor and garnish)
Cooking Instructions
Step 1
Prepare the seaweed. If it’s tied with a string, remove the string first to make it easier to handle and separate.
Step 2
Bring a pot of water to a rolling boil. Once boiling, add 1 tablespoon of Mirin or cooking wine. Blanch the prepared seaweed briefly, just until it turns a vibrant green color – this should only take about 10-20 seconds. Be careful not to overcook, or it will become mushy. Immediately transfer the blanched seaweed to cold water and rinse it 2-3 times to cool it down. Drain the seaweed thoroughly in a colander.
Step 3
Peel and wash the fresh onion. Thinly slice it into julienne strips. Soak the sliced onion in cold water for about 5-10 minutes to remove its pungent raw flavor and enhance its crispness. This step also helps to bring out the onion’s natural sweetness.
Step 4
Drain the soaked onion slices well using a sieve. You don’t need to drain them completely dry.
Step 5
Take the drained, blanched seaweed and cut it into bite-sized pieces, about 3-4 cm in length. This makes the salad easier to eat and ensures the dressing coats evenly.
Step 6
In a large bowl, combine the drained seaweed and the julienned fresh onion. Add all the prepared seasoning ingredients (gochugaru, minced garlic, apple cider vinegar, sugar, fish sauce, and salt). I added a little fish sauce for extra umami, but you can substitute it with regular soy sauce or other fish sauce if you prefer. **Tip:** Adjust the amount of vinegar and sugar to suit your personal preference for tanginess and sweetness.
Step 7
Gently toss everything together with your hands until the seasoning is evenly distributed throughout the seaweed and onions. It’s important to mix gently to avoid breaking the ingredients. Finally, sprinkle with toasted sesame seeds for a nutty aroma and a beautiful finish. Your delicious ‘Sweet and Tangy Fresh Onion and Seaweed Salad’ is now ready to be enjoyed!
