Kim Dae-seok's Dried Seaweed Salad

Name: Kim Dae-seok's Dried Seaweed Salad
Cook time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: Korean
Ingredients: dried seaweed 20g; onion 1/4 head; carrot 30g; green chili pepper 1; mirin 2 tablespoons; granulated sugar 1 tablespoon; minced garlic 1/2 tablespoon; twice-concentrated vinegar 4 tablespoons; salt 1/2 tablespoon; toasted sesame seeds 1/2 tablespoon

A clean and refreshing side dish made by briefly soaking dried seaweed, blanching it, then marinating it with a tangy-sweet seasoning of twice-concentrated vinegar and salt, resulting in a crisp, non-soggy texture perfect for rice.

15 min Difficulty Very easy side dish

Main ingredients

seaweedonioncarrotgreen chili pepper

Ingredients needed 3 servings

dried seaweed 20g

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seaweed onion carrot green chili pepper

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Seasonal DishSide DishRefreshing Flavor

onion 1/4 head

carrot 30g

green chili pepper 1

mirin 2 tablespoons

granulated sugar 1 tablespoon

minced garlic 1/2 tablespoon

twice-concentrated vinegar 4 tablespoons

salt 1/2 tablespoon

toasted sesame seeds 1/2 tablespoon

Recipe

Soak 20g of dried seaweed in cold water for exactly 5 minutes to preserve its chewy texture.
Bring water to a boil and add 2 tablespoons of mirin to neutralize any fishy odor.
Add the soaked seaweed to the boiling water and blanch for exactly 1 minute, then remove.
Rinse the blanched seaweed under cold running water to remove any lingering odor, then squeeze firmly to extract all moisture completely.
Cut the squeezed seaweed into bite-sized pieces, about 3–4cm wide.
Slice 1/4 of an onion and 30g of carrot thinly, and remove the seeds from 1 green chili pepper before dicing finely.
In a bowl, mix 1 tablespoon of granulated sugar, 1/2 tablespoon of minced garlic, 4 tablespoons of twice-concentrated vinegar, 1/2 tablespoon of salt, and 1/2 tablespoon of toasted sesame seeds to make the dressing.
Combine the prepared seaweed and vegetables with the dressing and gently toss to coat evenly.

Soak dried seaweed in cold water for 5 minutes, then blanch in boiling water with mirin for 1 minute.
Rinse the blanched seaweed under cold water, squeeze out all moisture, and cut into bite-sized pieces along with the vegetables.
Toss the seaweed and vegetables in a dressing base made with twice-concentrated vinegar and salt.

Cooking tips

Do not soak the seaweed longer than 5 minutes or blanch it more than 1 minute, as this will ruin the chewy texture.
Use twice-concentrated vinegar instead of regular vinegar to minimize moisture and prevent the dish from becoming bland.
Avoid adding soy sauce, as it can make the flavor heavy and greasy—season only with salt for a clean taste.
Squeeze the blanched seaweed as hard as possible to remove all moisture, ensuring the dressing adheres properly and doesn’t pool on top.

Recommended for

Those who want to quickly prepare a tangy-sweet side dish in no time.
People who prefer a clean, refreshing seaweed salad seasoned simply with vinegar and salt.
Anyone looking to make a flavorful side dish year-round using dried seaweed readily available at home.

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