Chewy Seaweed Stem Salad
Seasonal Delicacy! A Recipe for Chewy Seaweed Stem Salad with a Fantastic Texture
A special side dish often enjoyed in coastal regions during spring – seaweed stem (or stalk) salad! This recipe offers a delightful chewy and crunchy texture, complemented by a sweet and tangy seasoning that will awaken your appetite. It’s also a healthy option highly recommended for those experiencing constipation.
Main Ingredients
- 400g fresh seaweed stems
- 2 red chilies
- 1 Tbsp ginger wine (optional, to remove fishiness and enhance flavor)
Seasoning
- 2 Tbsp red pepper flakes (gochugaru)
- 1-2 Tbsp fish sauce (adjust to taste)
- 1 tsp sugar (adjust sweetness to your preference)
- 2 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 2 Tbsp red pepper flakes (gochugaru)
- 1-2 Tbsp fish sauce (adjust to taste)
- 1 tsp sugar (adjust sweetness to your preference)
- 2 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Prepare the fresh seaweed stems. To remove excess saltiness, soak them in cold water for about 10-20 minutes. Changing the water once or twice during soaking will help further.
Step 2
Drain the seaweed stems and cut them into bite-sized pieces. Cutting them diagonally into lengths of about 5-7 cm makes them easier to pick up and enhances the chewy texture.
Step 3
Finely mince the red chilies after removing the seeds. They will add color and a touch of spiciness.
Step 4
Ginger wine helps to eliminate any fishy odors and adds depth of flavor. You can use store-bought ginger wine or make your own by finely mincing ginger and soaking it in soju. (This step can be omitted if you don’t have it).
Step 5
Blanch the prepared seaweed stems in boiling water for just 30 seconds to 1 minute until they turn a vibrant green. Remove them immediately to prevent them from becoming tough and to preserve their crispness.
Step 6
Immediately rinse the blanched seaweed stems under cold water to cool them down, then squeeze out as much water as possible using both hands. Removing excess moisture is key for the seasoning to adhere well and for the best flavor. Add the minced red chilies and all the seasoning ingredients (red pepper flakes, fish sauce, sugar) and gently mix them together. Adjust the sweetness with sugar and the savory flavor with fish sauce according to your preference. (Using sugar is recommended over corn syrup or oligodang to better maintain the texture of the seaweed stems).
Step 7
Finally, drizzle generously with sesame oil and sprinkle with toasted sesame seeds. It’s ready when it looks glossy and smells wonderfully nutty.
Step 8
The finished seaweed stem salad has a satisfyingly chewy and crisp texture, making it a perfect side dish. It’s also rich in dietary fiber, which can help with constipation, so enjoy this delicious and healthy meal!
