Savory Seaweed Salad (2 Ways) & Crispy Seaweed Pancakes
Experience the Ocean’s Bounty: Two Flavors of Seaweed Salad and Delicious Seaweed Pancakes
Feeling uninspired by your usual meals? Spice things up with this versatile recipe featuring fresh seaweed! Enjoy a clean, refreshing salad or a zesty, sweet-and-spicy version, along with crispy, golden seaweed pancakes. Perfect for the whole family, this dish promises a delightful culinary adventure. ♬
Main Ingredients- 300g fresh laver seaweed
- 2 Tbsp coarse sea salt (for washing)
Clean Seaweed Salad (1/2 Batch)- 100g radish (thinly julienned)
- 1 Tbsp soy sauce (soup soy sauce)
- 1 Tbsp sugar
- 1.5 Tbsp vinegar
- 1 tsp toasted sesame seeds
- Small amount of carrot (thinly julienned)
- 4cm white part of green onion (finely chopped)
Spicy & Sweet Seaweed Salad (1/2 Batch)- 100g aged or sour kimchi (chopped to bite-size)
- 1/2 Tbsp red chili flakes (gochugaru)
- 1 tsp fish sauce
- 2/3 Tbsp minced garlic
- 1/2 Tbsp crushed sesame seeds
- 1/2 tsp sesame oil
- 5cm white part of green onion (finely chopped)
Seaweed Pancakes- 50g fresh laver seaweed
- 1/2 cup tempura flour
- 1/2 Korean chili pepper (chopped)
- 150ml water
- Small amount of red chili pepper (for garnish, optional)
- Generous amount of cooking oil (for frying)
- 100g radish (thinly julienned)
- 1 Tbsp soy sauce (soup soy sauce)
- 1 Tbsp sugar
- 1.5 Tbsp vinegar
- 1 tsp toasted sesame seeds
- Small amount of carrot (thinly julienned)
- 4cm white part of green onion (finely chopped)
Spicy & Sweet Seaweed Salad (1/2 Batch)- 100g aged or sour kimchi (chopped to bite-size)
- 1/2 Tbsp red chili flakes (gochugaru)
- 1 tsp fish sauce
- 2/3 Tbsp minced garlic
- 1/2 Tbsp crushed sesame seeds
- 1/2 tsp sesame oil
- 5cm white part of green onion (finely chopped)
Seaweed Pancakes- 50g fresh laver seaweed
- 1/2 cup tempura flour
- 1/2 Korean chili pepper (chopped)
- 150ml water
- Small amount of red chili pepper (for garnish, optional)
- Generous amount of cooking oil (for frying)
- 50g fresh laver seaweed
- 1/2 cup tempura flour
- 1/2 Korean chili pepper (chopped)
- 150ml water
- Small amount of red chili pepper (for garnish, optional)
- Generous amount of cooking oil (for frying)
Cooking Instructions
Step 1
For a more engaging viewing experience, please refer to the video tutorial above! https://youtu.be/VFBIbN5Ri18
Step 2
Start by gently massaging the 300g of fresh laver seaweed with 2 tablespoons of coarse sea salt. This process helps to remove impurities and tenderize the seaweed, improving its texture. Let it sit for a moment.
Step 3
Next, rinse the seaweed gently in cold water about twice. Swish it lightly to remove the salt without tearing the delicate fronds. Drain thoroughly.
Step 4
Place the rinsed seaweed in a sieve to drain excess water. If it still seems very wet, you can gently squeeze out some of the water with your hands. Proper drainage is key for a delicious salad.
Step 5
Cut the drained seaweed into manageable pieces, about 3-5 cm in length, for easy eating. After trimming, you should have approximately 270g of seaweed. Divide this evenly for the two different salad preparations.
Step 6
For the clean-flavored seaweed salad, thinly julienne the radish and carrot. Finely chop the white part of the green onion to be used as a garnish. These vegetables complement the light dressing perfectly.
Step 7
To prepare the clean seaweed salad, take half of the seaweed (approx. 135g) and mix it with 1 tablespoon of soup soy sauce, 1 tablespoon of sugar, and 1.5 tablespoons of vinegar. Gently toss to combine. Then, add the julienned radish and carrot, chopped green onion, and 1 teaspoon of toasted sesame seeds. Mix everything well until thoroughly combined. Taste and adjust seasoning with a little more salt or vinegar if needed. This results in a refreshing and crisp seaweed salad.
Step 8
Now, let’s prepare the spicy and sweet version. If using aged or sour kimchi, lightly squeeze out excess liquid and chop it into bite-sized pieces. Finely chop the white part of the green onion, just as you did for the other salad.
Step 9
For the spicy and sweet salad, take the remaining seaweed (approx. 135g). Add 1 teaspoon of fish sauce, 1/2 tablespoon of red chili flakes, and 2/3 tablespoon of minced garlic. Mix gently to marinate. Then, add the chopped kimchi, chopped green onion, 1/2 tablespoon of crushed sesame seeds, and 1/2 teaspoon of sesame oil. Toss everything together until well combined for a deliciously spicy and slightly sweet seaweed salad.
Step 10
To make the crispy seaweed pancakes, mix 1/2 cup of tempura flour with 150ml of water until smooth, forming a batter. Add 50g of fresh laver seaweed and 1/2 chopped Korean chili pepper to the batter and mix well. Tempura flour is usually seasoned, so additional salt might not be necessary, but you can add a pinch if you prefer.
Step 11
Heat a frying pan over medium-low heat with a generous amount of cooking oil. Once the oil is warm, ladle the seaweed batter onto the pan, spreading it thinly. For an attractive presentation, you can place a few pieces of red chili pepper on top before it sets. This step is optional.
Step 12
Cook over medium-low heat for about 3-4 minutes per side, or until golden brown and crispy. Flip and cook the other side until equally golden and cooked through. Your delicious seaweed pancakes are ready! Serve immediately for the best texture and flavor.
