Kim Dae-seok's Dried Seaweed Salad
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.
Ingredients needed 3 servings
Recipe
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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