Savory Scallion and Dried Seaweed Salad (Jjokpa Kim Muchim)
Easy Side Dish Recipe: Scallion and Dried Seaweed Salad – Great for Using Up Leftover Dried Seaweed!
This Scallion and Dried Seaweed Salad is even more flavorful and aromatic when tossed with dried seaweed. It’s delicious and savory without needing any special seasonings! A delightful addition to any meal.
Ingredients- 120g scallions (jjokpa)
- 2 sheets dried seaweed (gim)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 0.5 Tbsp anchovy sauce (myeolchi-aekjeot)
- 0.3 Tbsp red pepper flakes (gochugaru)
- 0.3 Tbsp minced garlic
- Pinch of sugar (optional)
- 1 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the scallions. Remove any dry outer leaves and wash them thoroughly under running water. Also, have your 2 sheets of dried seaweed ready.
Step 2
Cut the dried seaweed sheets in half. Place the seaweed sheets in a dry pan over low heat and toast them, flipping them occasionally, until they become crispy. Toasting the seaweed enhances its natural savory flavor. Once toasted and cooled slightly, place about two sheets at a time into a resealable plastic bag and tear them into large, bite-sized pieces with your hands. To minimize mess, it’s best to tear them in small batches rather than trying to tear many sheets at once.
Step 3
Bring a pot of water to a boil. Carefully place the white ends of the scallions into the boiling water first for about 5 seconds, then add the green parts. Blanch the scallions for a total of approximately 30 seconds. Scallions are very tender, so overcooking will make them mushy and unappealing. Blanching them briefly ensures a pleasant crispness.
Step 4
Immediately transfer the blanched scallions to cold water to stop the cooking process. Drain them well in a colander. Gently squeeze out excess water, being careful not to crush the scallions. Cut them into lengths of about 3-4 cm (approximately 1.5 inches) and set aside for seasoning.
Step 5
Now, let’s make the seasoning for the scallion and seaweed salad. In a mixing bowl, combine 1 tablespoon of soy sauce for soup (guk-ganjang) and 0.5 tablespoon of anchovy sauce (myeolchi-aekjeot).
Step 6
Add 0.3 tablespoon of red pepper flakes (gochugaru) and 0.3 tablespoon of minced garlic to the bowl.
Step 7
Add a pinch of sugar to balance the flavors, and 1 tablespoon of sesame oil for aroma. The sugar is mainly to enhance the umami, so feel free to adjust the amount or omit it based on your preference.
Step 8
Finally, add 0.5 tablespoon of toasted sesame seeds. Stir everything together well to create the seasoning mixture.
Step 9
In a large bowl, place the prepared scallions and gently loosen any clumps. Add the torn toasted seaweed. Add half of the prepared seasoning mixture and gently toss to combine. It’s easier to achieve even seasoning by adding the dressing in two parts; this prevents the seaweed from sticking out and ensures all ingredients are coated. After mixing the first half, add the remaining seasoning and mix again.
Step 10
Gently toss the ingredients until the seaweed is well-coated and moist with the seasoning. Your delicious Scallion and Dried Seaweed Salad is ready to be enjoyed with a bowl of freshly steamed rice!
