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Modu Recipe

This Man's Cook Seaweed and Perilla Seed Salad

A refreshing side dish made with blanched seaweed, crisp cucumber, and pear, tossed in a tangy-sweet-spicy sauce to stimulate the appetite

Ingredients needed 3 servings

Recipe

Cooking tips

  • Do not soak the seaweed for more than 10 minutes or blanch for over 30 seconds, as it will become too soft and lose its texture.
  • To prevent water from accumulating in the dish, squeeze the blanched seaweed as firmly as possible by hand.
  • For best results, toss the seaweed with the dressing first so the flavor penetrates well, then gently fold in the delicate cucumber and pear at the end.
  • This dressing works well with other salads—feel free to use it creatively across various dishes.

Recommended for

  • Those looking to revive their appetite with a tangy-sweet-spicy flavor.
  • People who want to enjoy the crisp, refreshing texture of cucumber and pear together.
  • Anyone wanting to learn a fail-proof golden ratio dressing for salads.

Shop ingredients on Coupang(Ad)

dried seaweedcucumberpeargreen chili pepperred chili pepperred pepper powdergochujangginger juiceminced garlicvinegaranchovy saucesesame oiltoasted sesame salt

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