Main ingredients 🥩
sea tangleradishgreen onionminced garlicvinegaranchovy sauce
Jung Ho-young's Sea Tangle Salad
A refreshing sea tangle salad with crisp julienned radish and a tangy-sweet golden ratio dressing, gently tossed to perfection.
🙋 Recommended for
- ⭐ Those looking to revive their appetite with a subtle oceanic aroma and a tangy-sweet dressing
- ⭐ For creating a healthy and clean table during winter using affordable, fresh seasonal ingredients
- ⭐ Those needing a refreshing, light side dish to pair with rich or fatty meals
Ingredients needed 🛒4 servings
- sea tangle 2 bundles
- radish 1/4 head
- green onion 1/2 stalk
- minced garlic 1/2 tablespoon
- sugar 1 spoon
- vinegar 1 spoon
- anchovy sauce 1 tablespoon
- salt a pinch
Recipe 🍳
- Slice the radish thinly and evenly, sprinkle with a pinch of salt, and toss thoroughly to soften and pickle it.
- Lightly sprinkle sea tangle with salt and rub vigorously under cold water by hand to clean it thoroughly, removing impurities and its characteristic fishy taste.
- Rinse the cleaned sea tangle again in clear water, then squeeze tightly by hand to remove as much moisture as possible.
- In a large bowl, combine sugar and vinegar in a 1:1 ratio (1 spoon each), then add minced garlic (1/2 tablespoon), a pinch of salt, and anchovy sauce (1 tablespoon).
- Stir thoroughly with a spoon until the sugar granules are completely dissolved and no grittiness remains.
- Chop green onion finely and add to the dressing. Rinse the pickled radish briefly under cold water, squeeze out excess moisture, and add to the dressing.
- Add the prepared sea tangle to the dressing and use your hands to separate clumps, gently tossing to ensure even coating of the radish and dressing.
- Julienne radish and pickle it with salt; wash sea tangle thoroughly in saltwater, then squeeze out all moisture firmly.
- Mix sugar and vinegar in equal amounts, then add anchovy sauce, minced garlic, and chopped green onion to create a savory, flavorful dressing.
- Add the drained radish and sea tangle to the dressing, separating strands with your hands and tossing gently until well combined.
Cooking tips 💡
- If moisture remains in the sea tangle or radish, the dressing will not adhere properly and may taste too diluted—ensure thorough squeezing before mixing.
- Unlike regular salads, this dish should have a slightly moist, cohesive dressing so the sea tangle stays fresh and crisp even after sitting.
- Adding 1 tablespoon of soy sauce or anchovy sauce to the dressing enhances depth beyond simple sweetness and saltiness, enriching the umami flavor.
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