Korean Seasoned Green Seaweed
Quick answer
- Total time
- 12 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Cheonggak, a branching green seaweed, gets just ten seconds in boiling water: enough to turn it a deep green while keeping its crunchy, almost cartilage-like bite.
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It's dressed with plenty of vinegar and eaten right away.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
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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