Clean and Savory Seaweed Salad Recipe
Delicious Side Dish with Seasonal Wakame Seaweed, Easy Seaweed Salad for Beginners!
Fresh wakame seaweed, signaling the arrival of spring, is starting to appear! Try making a seaweed salad using this tender wakame, opting for a clean, deep umami flavor with anchovy sauce instead of a tangy taste. It’s a perfect side dish to boost your appetite. Here’s a detailed recipe that anyone can easily follow.
Main Ingredients- 2 bundles of fresh wakame seaweed
- 1/2 red chili pepper (optional)
- 1/2 Korean green chili pepper (optional)
- 1 Tbsp coarse sea salt (for blanching)
Seasoning Ingredients- 3 Tbsp anchovy sauce (using anchovy sauce for broth enhances umami!)
- 1/2 Tbsp sugar (sweetness adjustable)
- 1 Tbsp toasted sesame seeds (for nutty flavor)
- A tiny pinch of black pepper (for a subtle aroma)
- 1 Tbsp perilla oil (for fragrant finish)
- 3 Tbsp anchovy sauce (using anchovy sauce for broth enhances umami!)
- 1/2 Tbsp sugar (sweetness adjustable)
- 1 Tbsp toasted sesame seeds (for nutty flavor)
- A tiny pinch of black pepper (for a subtle aroma)
- 1 Tbsp perilla oil (for fragrant finish)
Cooking Instructions
Step 1
Prepare 2 bundles of fresh wakame seaweed. This seaweed, with its lively ocean aroma, is easy to prepare.
Step 2
Fill a pot with plenty of water and bring it to a rolling boil. Add 1 Tbsp of coarse sea salt to the boiling water. Gently submerge the prepared wakame seaweed and blanch for about 30 seconds to 1 minute, just until its color turns a vibrant green. Be careful not to over-blanch, as it can become mushy. Immediately transfer the blanched seaweed to cold water and rinse 2-3 times to cool it down. Then, place it in a colander to drain off all the excess water. Properly draining the water is crucial so the seasoning adheres well.
Step 3
Once drained, cut the wakame seaweed into bite-sized pieces, about 5 cm (2 inches) in length. Cutting them into long strands improves the texture.
Step 4
Finely mince the red chili pepper and Korean green chili pepper, which will add a touch of heat and color. Adjust the amount according to your preference, or omit them if you prefer.
Step 5
In a bowl, combine the drained wakame seaweed and minced chili peppers. Add the anchovy sauce, sugar, toasted sesame seeds, black pepper, and perilla oil. Gently mix and toss with your hands until the seasoning is evenly distributed. Avoid mixing too vigorously with chopsticks, as this can break down the seaweed. Taste and adjust the seasoning; if it’s not salty enough, add a tiny pinch of salt.
Step 6
Transfer the well-seasoned wakame seaweed salad to a serving dish. You now have a wonderfully soft and tender seaweed salad with a clean yet deep umami flavor. It’s a perfect accompaniment to a freshly cooked bowl of rice!
