Modu Recipes

Lim Sung-geun's Tangerine Seaweed Salad

An unusual seaweed salad that awakens the appetite with refreshing seasonal tangerines and a tangy-sweet dressing

🙋 Recommended for

  • ⭐ Those seeking a refreshing, savory side dish to revive their appetite
  • ⭐ Home cooks looking to move beyond ordinary seaweed salad with a creative, fruit-infused twist

Ingredients needed 🛒2 servings

  • blanched seaweed 150g
  • tangerine 2~3 pieces
  • sesame oil 1 tablespoon
  • tuna sauce (or dashi soy sauce) 2 tablespoons
  • three-fold vinegar 1.5 tablespoons
  • minced garlic 1 tablespoon
  • white sugar 1 tablespoon

Recipe 🍳

  1. Blanch the seaweed briefly in boiling water, then immediately rinse under cold water. Squeeze out as much moisture as possible by hand.
  2. Peel the tangerines and separate each segment individually.
  3. In a mixing bowl, combine sesame oil 1 tablespoon, tuna sauce 2 tablespoons, three-fold vinegar 1.5 tablespoons, minced garlic 1 tablespoon, and white sugar 1 tablespoon to make the dressing.
  4. Squeeze one tangerine segment by hand directly into the dressing to release its tangy juice and enhance flavor.
  5. Add the well-drained seaweed and remaining tangerine segments to the dressing. Gently toss until the seasoning is evenly distributed.
  1. Blanch seaweed in boiling water, rinse under cold water, and squeeze out all moisture.
  2. Mix sesame oil, tuna sauce, three-fold vinegar, minced garlic, and sugar to make the dressing.
  3. Squeeze one tangerine segment into the dressing, then add the rest of the segments.
  4. Add the seaweed and gently toss until evenly coated.

Cooking tips 💡

  • Using three-fold vinegar instead of regular vinegar eliminates the typical vinegar aftertaste while delivering a clean, bright tanginess.
  • Squeeze the seaweed as dry as possible—this prevents excess liquid from developing over time and keeps the seasoning from becoming too diluted.
  • For variation, substitute tangerines with persimmons, pears, or julienned winter radish for a delicious twist on this classic side dish.

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