You are here

Korean Food Seaweed Salad

Growing up, this was one more thing that I disliked. No worries. Today, I love the stuff. Deep Green and oh-so-glossy, it almost resembles edible Emeralds (perhaps I exaggerate) but ask me or Mom and we'll both exclaim that its taste surpasses that of any Gemstone (I imagine that those are too hard anyways--lol, I kid). The great thing about this Salad is that it's absolutely, positively no fuss. It's low maintenance and never asks for a lot. To rehydrate the dried Miyuk, you don't even need to boil a pot of water.
  Seaweed 1 Cup (16 tbs)
  Red pepper flakes 1 Tablespoon
  Red pepper paste 1 Tablespoon
  Garlic clove 3 Medium, chopped
  Rice vinegar 2 Tablespoon
  Sesame seeds 2 Teaspoon
  Sesame oil 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Sugar 2 Tablespoon
  Onion 1 Small, sliced thinly

1. In a bowl, soak dried seaweed in room temperature-warm water for 15-20 minutes or until it quadruples in size and turns glossy and slippery.
2. Using kitchen scissors cut the seaweed in bite size pieces.
3. Drain and rinse the seaweed under hot running water.
4. In a bowl, place the seaweed and add in rice vinegar, sesame oil, sesame seeds, red pepper flakes, garlic, salt, sugar, red pepper paste and onion.
5. Wearing gloves toss all the ingredients together and mix well.

6.Serve in bowls.

Things You Will Need
kitchen scissors, kitchen gloves

Recipe Summary

Difficulty Level: 
Preparation Time: 
35 Minutes
Korean Miyuk

Rate It

Your rating: None
Average: 4.1 (4 votes)