Korean Seasoned Sea Grapes Salad
Quick answer
- Total time
- 12 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Thin and wiry, kkosiraegi seaweed snaps cleanly between the teeth, a texture nothing like soft miyeok or kelp.
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Twenty seconds in boiling water is the limit, and an immediate plunge into cold water brings back the spring. Maesil-cheong, a sweet green plum syrup, gives the sour dressing a fruity note, and cucumber strips add a fresh, green aroma against the sea flavor. Served cold, it makes a refreshing summer side.
Ingredients
Instructions
- 1
Place 220 g of kkosiraegi in a colander and rinse under cold running water two or three times, rubbing the strands lightly to clear surface salt and any grit clinging to them.
- 2
When the water comes to a rolling boil, add the kkosiraegi and start a timer for exactly twenty seconds.
The moment it goes off, scoop the seaweed out and transfer it to cold water to preserve its signature snapping bite.
- 3
Halve the 80 g cucumber, scrape out seeds with a spoon, cut into 4 cm pieces, and julienne finely.
Toss the shreds with a pinch of salt, rest two minutes to draw out water, then squeeze firmly before adding.
- 4
In a mixing bowl, stir together 1 tablespoon gochugaru, 1 tablespoon soup soy sauce, 1.5 tablespoons vinegar, 1 tablespoon maesil-cheong, half a teaspoon minced garlic, and 1 teaspoon sesame oil until the chili flakes are fully dissolved.
- 5
Add the drained kkosiraegi and squeezed cucumber to the bowl.
Fold and lift with chopsticks, coating every strand without pressing down, so the delicate seaweed threads stay whole and receive the dressing evenly.
- 6
Taste and adjust with a few drops of vinegar for sourness or a dash of soup soy sauce for salt.
Plate within ten minutes to keep the dressing thick before the cucumber releases water and dilutes the flavor.
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