Refreshing Seaweed Salad and Savory Seaweed Pancakes with Fresh Water Kelp
Winter Delicacy! Delicious Water Kelp Salad and Crispy Seaweed Pancakes Using Fresh Seaweed
During the cold winter months, a rare treat called ‘mul-gim’ (fresh seaweed) becomes available. I’ve prepared two special dishes using this unique ingredient. While it’s often dried due to its delicate nature, now is the perfect time to savor the true essence of fresh seaweed. Enjoy a crisp and refreshing seaweed salad, followed by a savory and flavorful seaweed pancake that will awaken your appetite!
Refreshing Water Kelp Salad- 500g fresh water kelp
- 1 Tbsp anchovy sauce (myeolchi-aekjeot)
- 1 Tbsp minced garlic
- 2 Tbsp vinegar
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp plum extract
- 1 stalk green onion
Savory Water Kelp Pancakes- 500g fresh water kelp
- 400g mussel meat
- 2 cups pancake mix
- 1 cup cold water
- 500g fresh water kelp
- 400g mussel meat
- 2 cups pancake mix
- 1 cup cold water
Cooking Instructions
Step 1
Gently rinse the fresh water kelp under running water twice. Avoid vigorous washing to preserve its delicate texture. Drain well. *You’ll notice how clean it is, free from other sea vegetables like ‘paraee’, making it ready to use immediately.
Step 2
Prepare the mussel meat for the pancakes. Rinse it lightly with salt (just a pinch) about 1-2 times to remove any sand or impurities, then drain. *Be gentle when rinsing the mussels to prevent losing their natural flavor.
Step 3
Now, prepare the aromatics for the seaweed salad. Finely chop the green onion and mince the garlic. *Using both the white and green parts of the green onion will add a nice balance of flavor and color.
Step 4
In a bowl, combine the water kelp with minced garlic, anchovy sauce, cooking wine, vinegar, plum extract, chopped green onion, sesame seeds, and sesame oil. Gently mix and toss to coat everything evenly. *It’s normal for the kelp to release a purplish liquid as it sits; this is its natural color. Don’t discard the liquid, as it adds a refreshing and cooling flavor to the salad. *You can add a pinch of red pepper flakes for a bit of spice if you like.
Step 5
Next, let’s make the savory seaweed pancakes. In a bowl, whisk together 2 cups of pancake mix and 1 cup of cold water to create the batter. *Ensure there are no lumps by mixing thoroughly with a whisk or chopsticks. Using cold water helps achieve a crispier pancake.
Step 6
Add the rinsed water kelp and drained mussel meat to the batter and mix well. *While the seaweed pancake is delicious on its own, adding mussels during their season enhances the flavor significantly. Feel free to substitute with clams or other seafood you enjoy.
Step 7
Heat a generous amount of oil in a pan over medium-low heat. Ladle about half a cup of the batter into the hot pan, spreading it slightly. Cook until golden brown on one side, then flip and cook the other side until golden and crispy. It will look just like a delicious seafood pancake! *Cooking over medium-low heat ensures the pancake is cooked through and crispy on the outside. Enjoy your freshly made seaweed pancakes while they are warm!
