Crispy Seaweed Julienne Salad: A Refreshing and Healthy Side Dish
Boost Your Immunity with This Seaweed Salad Rich in Fucoidan, Perfect for a Light Meal
Seaweed is packed with fucoidan, a powerful component known for boosting immunity! To help prevent colds and support your health, incorporating seaweed into your diet is a great idea. This low-calorie dish is ideal for dieters and features a simple preparation of delicious seaweed julienne. Enjoy the delightful chewy texture and the vibrant, tangy dressing of this seaweed salad!
Main Ingredients- 250g Seaweed Julienne (If using salted seaweed, rinse well; if using dried seaweed, rehydrate)
- 1/2 medium Onion
Tangy & Sweet Dressing- 0.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Vinegar
- 0.5 Tbsp Fish Sauce (Anchovy or Sand Lance)
- 1 Tbsp Soy Sauce
- 1 Tbsp Oligosaccharide (or Corn Syrup)
- 1 Tbsp Maesil Cheong (Plum Extract)
- A pinch of Sesame Oil (optional, to taste)
- A pinch of Toasted Sesame Seeds (for nutty flavor)
- 0.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Vinegar
- 0.5 Tbsp Fish Sauce (Anchovy or Sand Lance)
- 1 Tbsp Soy Sauce
- 1 Tbsp Oligosaccharide (or Corn Syrup)
- 1 Tbsp Maesil Cheong (Plum Extract)
- A pinch of Sesame Oil (optional, to taste)
- A pinch of Toasted Sesame Seeds (for nutty flavor)
Cooking Instructions
Step 1
First, prepare all the ingredients for the recipe. If using salted seaweed julienne, rinse it several times in cold water to remove excess salt. If using dried seaweed, soak it in lukewarm water until fully rehydrated and softened.
Step 2
Peel and wash the onion thoroughly. Then, thinly slice it into julienne strips. If you find onions too pungent, you can soak the julienned onion in cold water for a few minutes before draining to mellow its flavor.
Step 3
Rinse the seaweed julienne thoroughly under cold running water to remove any remaining saltiness. Squeeze out as much water as possible by hand; this is crucial for the dressing to adhere well and prevent the seaweed from becoming mushy.
Step 4
Cut the drained seaweed julienne into bite-sized pieces, approximately 5-7 cm (2-3 inches) long. Cutting them too short might diminish the satisfying chewy texture, so aim for moderate lengths.
Step 5
Now, let’s make the delicious dressing! In a small bowl, combine the gochujang, gochugaru, minced garlic, vinegar, fish sauce, soy sauce, oligosaccharide, and maesil cheong. Whisk everything together thoroughly with a spoon until well combined and smooth. Feel free to adjust the sweetness and sourness to your preference.
Step 6
In a larger mixing bowl, add the thinly sliced onion and the well-squeezed seaweed julienne. Ensure the bowl is spacious enough to mix everything easily without spillage.
Step 7
Pour the prepared tangy and sweet dressing over the seaweed and onion in the bowl. You can adjust the amount of dressing based on the quantity of ingredients.
Step 8
Finally, gently toss and mix everything together with your hands. Continue to mix until the dressing is evenly distributed throughout the seaweed and onion. Your delightful, crisp seaweed julienne salad is now ready!
Step 9
This chewy and refreshing seaweed side dish is perfect for those times when you crave something light and flavorful. Elevate your meal with this healthy and satisfying seaweed julienne salad!
