Dashima Chae Muchim
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The kelp strips soak in cold water for 10 minutes to lose some salt, then get just 20 seconds in boiling water before going straight into a cold rinse.
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Tossed with seeded cucumber strips in a gochugaru, vinegar and soy dressing, they chill for at least 10 minutes before serving.
Ingredients
Instructions
- 1
Place 200 g kelp strips in a large bowl, cover with plenty of cold water, and soak for 10 minutes so the excess salt is fully drawn out before blanching.
- 2
Bring a pot to a full boil, add the soaked kelp, and blanch for exactly 20 seconds.
Lift out immediately, rinse under cold water, and squeeze firmly to remove all excess moisture.
- 3
Halve 60 g of cucumber lengthwise, scrape out the seeds using a spoon, then cut into thin, uniform julienne strips to add a cool, refreshing crunch to the finished salad.
- 4
In a large bowl, stir together 1 tbsp gochugaru, 1½ tbsp vinegar, 1 tsp sugar, 1 tbsp soy sauce, and ½ tsp minced garlic until the sugar fully dissolves and the dressing is smooth.
- 5
Add the squeezed kelp strips and julienned cucumber to the seasoning bowl.
Toss gently by hand until every kelp strand is fully coated and the dressing is absorbed evenly throughout.
- 6
Add ½ tsp sesame oil and ½ tbsp whole sesame seeds, then toss once more lightly.
Chill in the refrigerator for at least 10 minutes and serve cold for the best texture and flavor.
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