Main ingredients 🥩
seaweedstore-bought kimchi cabbagevinegargarlicgreen onionsoy sauce
Okjubu's Tangy Sweet Seaweed Salad
A quick and easy tangy sweet seaweed salad made in just 5 minutes using store-bought kimchi cabbage, eliminating the hassle of pickling radish.
🙋 Recommended for
- ⭐ Those who hesitate to make seaweed salad due to the tedious process of pickling radish
- ⭐ Anyone seeking a refreshing, zesty, and ultra-fast side dish to brighten up their table
Ingredients needed 🛒4 servings
- seaweed 2 bundles
- coarse salt 1 tablespoon
- store-bought kimchi cabbage 10 pieces
- vinegar 3 tablespoons
- sugar 2 tablespoons
- minced garlic 1 tablespoon
- green onion (green part) 1 tablespoon
- soy sauce a little
Recipe 🍳
- Place seaweed on a colander, sprinkle with coarse salt, and rub gently with your hands to wash.
- Rinse the seaweed thoroughly under cold water four times to remove saltiness and impurities.
- Squeeze out as much water as possible from the rinsed seaweed using your hands.
- After squeezing moisture from the store-bought kimchi cabbage, slice it finely to complement the seaweed.
- In a bowl, mix vinegar 3 tablespoons, sugar 2 tablespoons, minced garlic 1 tablespoon, green onion 1 tablespoon, and soy sauce a little to make the dressing.
- Add the squeezed and clumped seaweed to the dressing, mixing well with your hands, then add the sliced kimchi cabbage and lightly toss to combine.
- Rub seaweed on a colander with coarse salt, rinse under cold water four times, and squeeze out all moisture.
- Remove moisture from store-bought kimchi cabbage and slice into bite-sized pieces.
- Mix vinegar, sugar, garlic, green onion, and soy sauce together, then add seaweed and kimchi cabbage, tossing gently.
Cooking tips 💡
- Never wash seaweed directly in a mixing bowl—always use a fine colander to prevent loss of ingredients.
- Avoid squeezing seaweed too hard, as it may become stiff and clump; when mixing with dressing, gently separate strands with your fingertips for even coating.
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