Abalone Seaweed Salad
Abalone has been gathered along Korea's Jeju coastline for centuries by haenyeo - female free-divers who harvest shellfish without oxygen tanks. This salad pairs thinly sliced abalone, blanched just 40 seconds to preserve its springy bite, with rehydrated sea mustard and crisp vegetables. A dressing of lemon juice, plum syrup, and soup soy sauce pulls the oceanic brininess into focus without overwhelming it. The combination of chewy abalone, slippery seaweed, and crunchy cucumber creates three distinct textures in every bite. It works well as a light appetizer before heavier grilled dishes or as a standalone side during hot summer months.
Adjust Servings
Instructions
- 1
Scrub abalone clean, remove the beak, and slice thinly.
- 2
Blanch abalone in boiling water for 40 seconds, then chill in ice water for a springy texture.
- 3
Cut soaked sea mustard into bite-size pieces and julienne cucumber and red cabbage.
- 4
Whisk lemon juice, soup soy sauce, vinegar, plum syrup, and olive oil into a bright dressing.
- 5
Toss seaweed and vegetables first, then add abalone and toss once more gently.
- 6
Plate, sprinkle sesame seeds, and serve chilled.
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