Seaweed Stem and Apple Mustard Salad
Salted seaweed stems are soaked to remove excess brine, then blanched briefly to achieve a firm, slightly chewy bite that defines this Korean salad's texture. Julienned apple adds crisp sweetness that contrasts with the seaweed's oceanic mineral flavor. Thinly sliced onion, soaked to mellow its sting, contributes a subtle sharpness. The dressing mixes Korean mustard paste with vinegar and oligosaccharide syrup - the mustard delivers a sharp nasal heat, while the syrup smooths the vinegar's acidity into something rounder. Tossing the apple with lemon juice first prevents browning, and a three-minute rest after dressing lets the flavors meld without overdressing the delicate stems.
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Instructions
- 1
Soak salted seaweed stems for 10 minutes, blanch for 2 minutes, rinse cold, and squeeze dry.
- 2
Julienne the apple and toss lightly with lemon juice to prevent browning.
- 3
Slice onion very thin and soak in cold water for 3 minutes to mellow sharpness.
- 4
Whisk mustard paste, vinegar, oligosaccharide syrup, olive oil, and pepper into dressing.
- 5
Toss all ingredients with dressing, rest 3 minutes for flavor, and serve chilled.
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