Chewy and Nutritious Seasoned Seaweed (Tot Namul) with Doenjang
How to Easily Boil Dried Seaweed (Tot)! Doenjang Seasoned Seaweed Recipe
Enjoy this nutritious and deliciously seasoned seaweed (tot namul) with a savory doenjang (fermented soybean paste) dressing! Its satisfying chewy texture and fresh, savory flavor make it a delightful side dish. I’ll also share an easy method for boiling dried seaweed (tot) to achieve a tender yet slightly crisp texture. Perfect for a healthy and delicious meal!
Main Ingredients- 500g rehydrated seaweed (tot) (approx. 150-200g dried)
- 1/2 onion, thinly sliced
Seasoning Ingredients- 1 Tbsp minced garlic
- 1 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp tuna extract or soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 2 Tbsp maesilcheong (plum syrup)
- 2 Tbsp vinegar
- 1 Tbsp minced garlic
- 1 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp tuna extract or soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 2 Tbsp maesilcheong (plum syrup)
- 2 Tbsp vinegar
Cooking Instructions
Step 1
Today, we’re making a seasoned seaweed (tot namul) dish using dried seaweed (tot). While fresh seaweed is readily available, dried tot is convenient for storage and versatile. Let’s start by preparing the dried seaweed.
Step 2
Rinse the dried seaweed a couple of times under running water to remove any debris. Then, soak it in cold water for about 30 minutes, ensuring the seaweed is fully submerged. It will become plump and rehydrated.
Step 3
This is what the seaweed looks like after soaking for 30 minutes. You can see it has become much plumper and softer. It’s now ready to be used in your recipe.
Step 4
Now, let’s boil the seaweed to make it tender. Bring a generous amount of water to a boil in a pot. Once boiling, add the rehydrated seaweed and 2 tablespoons of vinegar. Adding vinegar helps to tenderize the seaweed quickly, softening its texture.
Step 5
As the water starts to boil vigorously, quickly lift the lid to prevent the pot from boiling over. This simple trick helps manage the boil.
Step 6
Reduce the heat to medium and boil the seaweed for about 8 minutes. Boiling for 8 minutes results in a delightful chewy texture. If you prefer a softer texture, you can boil it for up to 10 minutes. Adjust the cooking time to your preference.
Step 7
Once boiled, immediately rinse the seaweed under cold running water to cool it down. Rinsing in cold water helps maintain its crispness and removes any excess saltiness or bitterness. Drain the rinsed seaweed thoroughly in a colander.
Step 8
After draining, cut the seaweed into bite-sized pieces. Cutting it into approximately 5cm lengths makes it easy to mix and eat. Use scissors or a knife for neat preparation.
Step 9
Add the thinly sliced onion to the prepared seaweed. Then, add all the seasoning ingredients (minced garlic, doenjang, gochugaru, sugar, tuna extract, maesilcheong). Gently mix everything together with your hands, ensuring the seasoning evenly coats the seaweed and onion. Finish by adding 1 tablespoon of sesame oil and 2 tablespoons of vinegar for a fragrant and tangy flavor.
Step 10
Your delicious seasoned seaweed (tot namul) with doenjang is ready! The fresh taste of the sea combined with the savory doenjang and the appealing texture of the seaweed will surely make you want another bowl of rice. Enjoy this healthy and flavorful dish!
