Korean Seasoned Green Seaweed
Quick answer
- Total time
- 12 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Cheonggak is a branching green seaweed harvested from the tidal flats of Korea's southern coast, recognizable by its dense, tree-like fronds and a sharp, concentrated oceanic smell.
Read more
Blanching it in boiling water for exactly ten seconds brightens the color to a vivid green and preserves the cartilage-like crunch that defines the texture. Even a few seconds beyond that and the seaweed begins to collapse, so a timer is worth setting. After blanching, it is rinsed in cold water, squeezed firmly to remove moisture, and cut to finger lengths. The dressing uses vinegar as its leading ingredient alongside soy sauce, gochugaru, minced garlic, and sugar - the acidity of the vinegar dispels the sharp brininess of the seaweed and gives the finished dish a clean, refreshing quality. The seasoned cheonggak must be served immediately; within a few hours the seaweed releases liquid and the texture deteriorates beyond recovery. It appears in coastal markets across Jeollanam-do from midwinter through early spring and is absent from shelves the rest of the year.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Place 120g of cheonggak in a bowl and rinse it under cold running water several times, rubbing the dense fronds gently with your fingers to dislodge any trapped sand and grit.
- 2Heat
Bring a pot of water to a full boil, add the seaweed, and lift it out with a strainer after exactly ten seconds.
Set a timer since even a few extra seconds will cause the fronds to collapse.
- 3Heat
Transfer the blanched seaweed immediately to cold water and let it sit for ten seconds to stop the cooking.
Squeeze out all moisture firmly by hand, then cut into five-centimeter lengths.
- 4Season
Combine one tablespoon each of vinegar and soy sauce with one teaspoon of gochugaru, half a teaspoon of minced garlic, and half a teaspoon of sugar in a bowl. Stir until the sugar dissolves.
- 5Prep
Add the cut seaweed and thinly sliced green onion to the dressing and toss gently until every piece is evenly coated.
Avoid squeezing the seaweed again or it will release more liquid.
- 6Finish
Drizzle half a teaspoon of sesame oil over the seaweed, give it a final gentle toss, and serve straight away on a plate.
The seaweed releases liquid quickly, so the texture is best within minutes.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- South Sea green seaweed blanched for exactly ten seconds, retaining its cartilage-like crunch and concentrated oceanic aroma.
- Finish cue
- Drizzle half a teaspoon of sesame oil over the seaweed, give it a final gentle toss, and serve straight away on a plate.
- Avoid this
- Avoid squeezing the seaweed again or it will release more liquid.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
12min, 8 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-07-22
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