Korean Seasoned Green Seaweed
Cheonggak is a branching green seaweed from Korea's southern coast, prized for its oceanic perfume and cartilage-like crunch. A 10-second blanch brightens the color without destroying its snap. Squeezed and cut to finger lengths, it is dressed in a vinegar-forward sauce with soy, gochugaru, garlic, and sugar that cuts through the brininess. The seaweed must be served immediately - its texture collapses within hours. A specialty of Jeollanam-do coastal markets in winter and early spring.
Adjust Servings
Instructions
- 1
Rinse seaweed thoroughly to remove grit.
- 2
Blanch for 10 seconds and shock in cold water.
- 3
Squeeze dry and cut into bite-size lengths.
- 4
Mix vinegar, soy sauce, chili flakes, garlic, and sugar.
- 5
Add seaweed and chopped green onion, then toss.
- 6
Finish with sesame oil and serve immediately.
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