Chewy and Refreshing Seaweed Salad (Two Ways)
A Deliciously Chewy Seaweed Salad Recipe Using Fresh Seasonal Seaweed
I bought a generous basket of fresh seaweed from the market the other day. Unlike land vegetables, sea vegetables offer a wonderfully satisfying chewy texture, and this seaweed is particularly delightful. Perhaps it’s a sign of getting older, but I find myself truly appreciating these healthy greens. Today, I’ll show you how to make two distinct, palate-pleasing seaweed salads.
Ingredients for Sweet and Sour Seaweed Salad- 4 Tbsp Soy Sauce (Guk-ganjang)
- 1/2 Tbsp Oligosaccharide (sweetener, adjust to taste)
- 2 Tbsp Vinegar
- 1 Tbsp Plum Extract
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Ground Sesame Seeds
- 1 handful Finely Shredded Radish
- 2 handfuls Prepared Seaweed (approx. 200g)
Cooking Instructions
Step 1
1. Making the Anchovy Sauce Seaweed Salad: First, let’s prepare the seaweed salad seasoned with anchovy sauce. This version offers a deep, savory flavor that is especially appealing to adults. In a large bowl, combine 3 Tbsp Anchovy Sauce, 1 Tbsp Gochugaru, 1 Tbsp ground sesame seeds, and 1 Tbsp minced garlic. If you’d like a bit more spice, thinly slice 2 Cheongyang peppers and add them as well. Mix all the seasoning ingredients thoroughly to create the dressing.
Step 2
2. Blanching the Seaweed: Unlike other sea vegetables, it’s essential to lightly blanch seaweed before using it. This process helps reduce its slightly bitter taste and enhances its pleasantly chewy texture.
Step 3
3. Blanching Process: Bring a pot of water to a rolling boil. Once boiling, add the prepared seaweed and blanch it quickly until the color turns a vibrant green. Seaweed cooks very fast, so avoid overcooking, which can make it mushy.
Step 4
4. Blanching Continued: After adding the seaweed to the boiling water, gently stir it with a spatula just once or twice to ensure it’s submerged. Avoid vigorous stirring.
Step 5
5. Rinsing and Draining: Carefully remove the blanched seaweed and rinse it thoroughly under cold running water several times. Gently squeeze out as much excess water as possible using your hands. Properly draining the seaweed is crucial for the dressing to adhere well.
Step 6
6. Completing the Anchovy Sauce Salad: Cut the water-squeezed seaweed into bite-sized pieces (about 5-7 cm long). Add the prepared seaweed to the dressing made in step 1. Gently toss the seaweed with the dressing until it’s evenly coated. The savory anchovy sauce combined with the subtle heat from the chili peppers creates a delicious seaweed salad.
Step 7
7. Making the Sweet and Sour Seaweed Salad: Now, let’s make the sweet and sour version to stimulate your appetite. In a separate bowl, combine 4 Tbsp Soy Sauce, 1/2 Tbsp Oligosaccharide, 2 Tbsp Vinegar, and 1 Tbsp Plum Extract. Feel free to adjust the sweetness by modifying the amount of oligosaccharide or plum extract. Add 1 Tbsp Gochugaru, 1 Tbsp minced garlic, 1 Tbsp ground sesame seeds, and a handful of finely shredded radish. Mix well to create the dressing.
Step 8
8. Completing the Sweet and Sour Salad: Similar to step 6, cut the well-drained seaweed into bite-sized pieces. Add the prepared seaweed to the sweet and sour dressing made in step 7. Gently mix everything together, ensuring the dressing coats the seaweed evenly. The crunchy shredded radish paired with the tangy-sweet dressing complements the chewy texture of the seaweed, making it a delightful side dish.
