Lim Sung-geun's Tangerine Seaweed Salad
An unusual seaweed salad that awakens the appetite with refreshing seasonal tangerines and a tangy-sweet dressing
Ingredients needed 2 servings
Recipe
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.
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.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Kim Dae-seok's Fresh Seaweed Muchim
- Kim Dae-seok's Dried Seaweed Salad
- Yoon Yi-ryeon's Old Cucumber and Seaweed Muchim
- Lee Hye-jung's Seaweed Stem and Cucumber Muchim
- Yoon Yi-ryeon's Fresh Seaweed Namul Muchim
- This Man's Cook Seaweed and Perilla Seed Salad
- This Man's Cook Seaweed Tofu Cucumber Salad
- Delicious Slow-Aging Seaweed Mustard Salad
- Lim Sung-geun's Dried Seaweed Stem Stir-Fry
- Okjubu's Undeokgwi Bokkeum
