Korean Mixed Seaweed Salad
Quick answer
- Total time
- 17 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
A mixed seaweed pack usually holds several kinds, such as sea mustard stems, hijiki, and ogonori, and each one chews a little differently.
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The seaweed spends only 20 seconds in boiling water to keep that springy bite. A vinegared gochujang dressing and thin slices of cucumber add tang and crunch.
Ingredients
Instructions
- 1
Place 250 g mixed seaweed in cold water and swish it gently by hand to draw out excess salt.
If the soaking water tastes very salty, change the water once and rinse again before blanching.
- 2
Bring a pot of water to a full boil over high heat, then add the seaweed and blanch for only 20 seconds.
As soon as the color looks clearer and brighter, lift it out to prevent limp texture.
- 3
Move the seaweed straight into ice water or very cold water to stop the cooking.
Once cold, squeeze it firmly with both hands until almost no droplets fall, so the dressing will not turn watery.
- 4
Halve 80 g cucumber lengthwise with the skin on, then slice it thinly on the diagonal.
Sprinkle with a small pinch of salt, rest for 5 minutes, and squeeze out the moisture so it stays crisp.
- 5
In a small bowl, mix 1 tbsp gochujang, 2 tbsp vinegar, 1 tbsp sugar, 0.5 tsp minced garlic, and 1 tsp sesame oil.
Stir until no sugar grains remain and the sauce looks glossy.
- 6
Put the seaweed and cucumber in a large bowl, add the dressing in portions, and toss gently so the strands stay intact.
Before the seasoning loosens, sprinkle 1 tsp sesame seeds and serve chilled.
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