Korean Seasoned Kelp Strips
Kelp strips are soaked to soften their salt, then blanched 20 seconds - enough to turn them pliable without losing their snap. Dressed in gochugaru, vinegar, soy sauce, sugar, and garlic, with julienned cucumber adding freshness, the dish balances mineral-dense ocean taste against a bright, acidic dressing. The strips have a satisfying resistance between the teeth, distinct from softer Korean seaweed dishes. Best served cold; holds up well in packed lunches.
Adjust Servings
Instructions
- 1
Soak kelp strips in cold water for 10 minutes to reduce saltiness.
- 2
Blanch for 20 seconds, rinse cold, and squeeze dry.
- 3
Julienne the cucumber.
- 4
Mix chili flakes, vinegar, sugar, soy sauce, and garlic.
- 5
Add kelp and cucumber, then toss evenly.
- 6
Finish with sesame oil and sesame seeds.
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Nutrition (per serving)
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