Tangy and Sweet Seaweed Salad
Diet-Friendly Seaweed Salad: A Sweet and Sour Recipe
Introducing a delightful seaweed salad with a wonderfully chewy and crisp texture – the ‘Totcho Muchim’! This sweet and tangy side dish is not only healthy but also excellent for stimulating your appetite. Made easily at home using readily available salted seawood (‘Yeomjang Tot’), it’s a simple yet impressive dish. After rinsing off the salt and lightly blanching the seaweed, toss it with a flavorful seasoning mix for a delicious ‘Totnamul Muchim’ that even beginners can master. This nutritious and tasty seaweed salad is perfect for any meal. Let’s get started!
Ingredients
- 200g Salted Seaweed (Yeomjang Tot)
- 1/4 Onion
Seasoning
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Sugar
- 3.5 Tbsp Vinegar
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Sugar
- 3.5 Tbsp Vinegar
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare one pack of salted seaweed (Yeomjang Tot), approximately 200g, which is easily found at most grocery stores. This amount is perfect for a few servings.
Step 2
Salted seaweed is coated in a significant amount of salt. Rinse it thoroughly under running cold water to wash off the excess salt. Then, soak the seaweed in fresh water for about 10 to 15 minutes to reduce its saltiness.
Step 3
Soaking the seaweed for 10 to 15 minutes is usually sufficient. Be careful not to soak it for too long, as this can remove too much salt and make the dish too bland. The plump appearance of the seaweed is already appetizing, and the thought of its ‘pop-in-your-mouth’ texture is making my mouth water!
Step 4
Prepare about 1/4 of an onion and slice it thinly into julienne strips. The onion’s crispness will complement the seaweed wonderfully.
Step 5
After soaking for 15 minutes, drain the seaweed in a colander and rinse it lightly under running water while gently tossing it. Allow it to drain naturally. If the seaweed strands are long, you can cut them into bite-sized pieces with scissors.
Step 6
Bring a pot of water to a boil. Add about half a tablespoon of coarse salt to the boiling water. Adding a little vinegar at this stage can help the seaweed maintain a more firm and bouncy texture.
Step 7
Add the prepared seaweed to the boiling water and blanch it briefly. Blanching the seaweed for less than a minute is usually enough. Avoid over-blanching, as it can make the texture mushy.
Step 8
After blanching for about a minute, immediately transfer the seaweed to a colander and rinse it under cold running water to cool it down. This step is crucial for enhancing the delightfully crisp texture of the seaweed.
Step 9
Once the seaweed has cooled completely in the cold water, gently squeeze out any excess water or drain it thoroughly in the colander. Place the well-drained seaweed into a large mixing bowl.
Step 10
Add the thinly sliced onions on top of the seaweed. Now, it’s time to prepare and add the seasoning ingredients to create that signature sweet and tangy flavor. Let’s mix everything together for a delicious result.
Step 11
Prepare all the seasoning ingredients for the sweet and tangy flavor. Combine 2 tablespoons of gochugaru (chili flakes), 1 tablespoon of gochujang (chili paste), 1/2 tablespoon of doenjang (soybean paste), 1 tablespoon of sugar, 3.5 tablespoons of vinegar, 1/2 tablespoon of minced garlic, 1/2 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds. You can adjust the amounts to your preference. While 3.5 tablespoons of vinegar might seem like a lot, it doesn’t turn out overly sour; feel free to add more if you like it tangier. Adjust the sugar to your desired sweetness level as well. Adding a little doenjang contributes a savory depth, making it even tastier; you can omit it if you prefer.
Step 12
Finally, add the sesame oil and toasted sesame seeds for extra nuttiness. Gently toss the seaweed, onions, and seasonings together until everything is well combined. And there you have it – your delicious Totcho Muchim is ready! Making it was incredibly simple, wasn’t it? A taste test will confirm it’s perfectly seasoned to your liking.
