How to prepare a salad with seaweed in Korean

Laminaria algae, known to everyone as seaweed, exceeds its terrestrial namesake in terms of the amount of useful substances. First of all, in terms of iodine content. No wonder it is recommended to include it in the daily diet of pregnant women. In addition, kelp contains the entire range of vitamins: A, B, C, etc.

It is not surprising that such a healthy product has taken its rightful place in Asian cuisine. The article contains interesting recipes for preparing seaweed in Korean. Recommendations for pre-treatment of kelp are given.

Description of preparation

Before presenting Korean-style seaweed recipes with photos, we will give general principles for preparing appetizers and salads based on it. Laminaria is used either on its own or with various vegetables, meat or seafood added to it.

If you do not live on the northern sea coast, then kelp is only available to you in the store: frozen, dried or canned. The latter is already ready for use. The rest need pre-processing.

Depending on the recipe at home, seaweed is soaked until soft, boiled in a saucepan or fried in a frying pan. Some recipes involve combining all these actions. The kelp is then mixed with spices and seasonings, hot or cold.

Important! When calculating the volume of the salad, keep in mind that the weight of the finished cabbage significantly exceeds the initial weight of the dried raw material. In other words, to get 1 kg of finished product you need to take only 150-160 g of dry.

Ingredients:

Let's look at how dry cabbage is usually prepared:

• Before preparing a Korean snack from dry seaweed, they are cleaned of impurities and soaked in cold water (ratio 1 to 10-12 hours. In some recipes this time is significantly reduced.
• Then re-fill with cold water and place on high heat. After boiling, kelp is boiled for 15-20 minutes.
• After draining the broth, pour the cabbage a third time, but with warm water (40-50°C) and the second time bring it to a boil and cook again for 15-20 minutes.
• The preparation doesn't end there. Point 3 is repeated again. Thus, a total of seaweed is boiled 3 times in succession.

Interesting! It is believed that as a result of this cooking technology, cabbage becomes much tastier, its color and smell improve.

The technology for preparing a frozen product does not differ from that described. The only difference: at the first stage, frozen cabbage does not need to be soaked for a long time. 30-40 minutes is enough.

How to cook seaweed in Korean

For this salad, in addition to 200 g of dry seaweed, you will need the following ingredients :

• 70 g onion;
• 10 g garlic;
• 40 g vegetable oil;
• 50 g soy sauce;
• 5 g pepper;
• 1/2 tsp. Sahara;
• sesame seeds.

Cooking step by step:

1. Seaweed is soaked in warm water and then boiled until tender. Wash in cold water. Allow excess liquid to drain.
2. The sheets are cut into strips 15-20 cm long, which are rolled into longitudinal tubes, after which they are cut into small strips.
3. Onions are fried in vegetable oil. Add to cabbage. Stir.
4. Spices are added to the salad: chopped garlic, pepper and sugar. Pour in soy sauce.
5. Sprinkle with sesame seeds.
6. Season the salad to taste with salt and vinegar.

Advice! After cutting, the cabbage can be doused with vinegar and rinsed again in water. This will make it less slippery.

Nutritional and energy value:

A simple recipe for cooking seaweed in Korean

What makes this recipe special is the presence of potatoes in it. It will soften the taste of seasonings and the cabbage itself and make the dish richer.

Ingredients:

• 70 g cabbage, dried with salt;
• 1 large potato;
• 1 onion;
• 2 cloves of garlic;
• 2 tbsp. l. vegetable oil;
• a bunch of fresh dill (or cilantro);
• 1 tsp. soy sauce;
• 1 tsp each spices (paprika, red and black pepper, Korean seasoning sancha;
• 0.5-1 tsp. salt.

Preparation:

1. Soak the cabbage in plenty of water and leave for 2 or more hours until softened. Rinse several times in cold water, removing mucus and salt. Boil for 15 minutes over medium heat. Leave it a little undercooked. Transfer the seaweed to a clean container and cover with cold water for 20 minutes. Rinse thoroughly again and drain in a colander.
2. Chop the potatoes into strips like Korean carrots. Fill with water to prevent it from darkening.
3. Heat oil in a wok pan. Fry finely chopped onion in it. Throw kelp to it. Fry for 10-15 minutes.
4. Rinse the potatoes to remove excess starch in cold water. Place in a colander to drain excess liquid. Add potatoes to the pan with the remaining ingredients. Fry until the potatoes are done, stirring constantly. Approximately 3-5 min.
5. Add salt, soy sauce and all the spices to the salad directly in a frying pan on the stove. Turn off the stove. Stir the salad and taste for salt. Add salt if necessary.
6. Lastly, add crushed garlic. Mix again.
7. Remove from heat and transfer to salad bowl. Sprinkle chopped herbs on top.

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Korean appetizer of seaweed with vegetables

In stores you can often see ready-made snacks made from Korean-style carrots with seaweed. We suggest preparing a bright, fresh salad of dried kelp with vegetables.

If you find on the shelves in the store a preparation for Korean seaweed salad with chopped dry seaweed and ready-made dressing, the preparation process will be greatly simplified. For 1 package you will need the following ingredients:

• 60 g carrots;
• 50 g onion;
• 2 tbsp. l. vegetable oil;
• 2 tbsp. l. soy sauce.

Preparation:

1. Boil the seaweed as recommended on the package. Typically, the total boiling time for chopped kelp is reduced to 15-20 minutes. Don't forget to rinse the boiled cabbage under running water.
2. Fry finely chopped onion in vegetable oil. Add coarsely grated carrots, cabbage to the frying pan and pour in soy sauce. Fry for another 2-3 minutes.
3. Transfer the contents of the frying pan to the salad bowl. Let cool. Now all that remains is to add the prepared packaged dressing and mix the resulting salad.

How to choose?

To choose a quality product, you need to know a few simple rules.

1. It is necessary to carefully examine the condition of the packaging - it must be intact and without damage.
2. You need to look at the expiration date. If the packaging is transparent, you can see what the product looks like.
3. The color of the algae should be uniform and green. If there are brown inclusions, this indicates that the product is stale and old.
4. When choosing dried kelp, you need to examine the plates - they should not be glued together.
5. There should be little liquid in the container.
6. If vinegar is indicated on the packaging, then you should avoid purchasing the salad, since vinegar is often used to eliminate the smell of mustiness and mold.
7. It is better to buy not a ready-made salad, but frozen or dried seaweed - this will avoid poisoning from a low-quality product.

Korean canned seaweed salad

Don't have time to soak and boil seaweed for salad? No problem, use ready-made canned seaweed, familiar from childhood. And with the addition of fresh vegetables, the appetizer will sparkle with new colors. For 250 g of prepared cabbage in oil, take the following ingredients:

• 2 small eggplants, 300 g each;
• 1 onion and 1 carrot each;
• hot pepper pod;
• 2 garlic cloves;
• 0.5 tbsp. l. vinegar (concentration 9%);
• 1/3 tsp each hot red pepper and sugar;
• salt to taste.

Preparation:

1. Remove skin from eggplants. Cut the vegetables into cubes about 7 cm long. Salt the cubes well and leave for 30 minutes so that the bitterness goes away.
2. Meanwhile, prepare the remaining vegetables. Cut the onion into half rings or smaller. Grate the carrots. Remove all seeds from hot peppers. Wash the pod and chop finely. Pass the garlic through a crusher or cut with a knife.
3. Rinse the soaked eggplants under cold water and squeeze thoroughly.
4. Heat oil in a frying pan. Fry the eggplants over medium heat until done. Place the prepared vegetables in a salad bowl.
5. Quickly fry the onion over high heat. Add carrots and keep in the pan. Add everything to the eggplants.
6. Add garlic and hot pepper to the still hot vegetables. Stir everything and cool.
7. Now you can add seaweed to them.
8. The final step is to sprinkle the salad with hot pepper and sugar. Sprinkle with vinegar. Add salt to taste. Mix again.
9. If you eat the salad the day after preparing it, it will taste even better.

Advice! If you want a spicier dish, replace fresh carrots with prepared Korean ones. In this case, there is no need to fry it.

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