Korean Seaweed Salad Recipes

KOREAN SEAWEED SALAD

Korean Seaweed Salad image

This cool Korean seaweed salad is uber healthy, quick to make, and HIGHLY ADDICTIVE. Make this all-time favorite, classic side dish quickly and easily from your pantry.

Provided by Asian Test Kitchen

Number Of Ingredients 7

Ingredients

1 1/4 oz dried wakame seaweed (or 4 c hydrated)
1/2 ea onion (thinly sliced)
1/2 ea English cucumber (thinly sliced)
1/2 c rice vinegar
2 tsp soy sauce (or liquid aminos or coconut aminos)
1 tsp pink Himalayan salt (or 1/2 tsp kosher salt)
1/2 tsp sugar

Steps:

Pour boiling water over dried seaweed. Allow seaweed to rehydrate for at least 20 minutes or until the water reaches room temperature.
Drain and chop seaweed into approximately 1" pieces.
Toss seaweed with remaining ingredients. Season with additional salt if needed. Serve at room temperature or chilled.

Nutrition Facts : Calories 54 kcal, Carbohydrate 6 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 3081 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

WAKAME SEAWEED SALAD

Wakame Seaweed Salad image

Provided by Alton Brown

Time 55m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3/4 cup dried, cut wakame seaweed
4 1/2 to 6 cups cold water, for soaking
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1/2 teaspoon sugar
3/4 teaspoon kosher salt
1 1/2 tablespoons toasted sesame oil
1 small avocado
1 small carrot, peeled and grated (1/3 packed cup)
4 small red radishes, cut into small dice (about 1/2 cup)

Steps:

Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.
Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.
When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.
When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.

KOREAN-STYLE SEAWEED SOUP

Korean-style Seaweed Soup image

This is the recipe of Korean-style seaweed soup. It's a traditional birthday dish in Korea. Also, every women who gives a birth eats this soup because it is believed that seaweed soup helps with breast feeding.

Provided by Eunah Lee

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

1 (1 ounce) package dried brown seaweed
¼ pound beef top sirloin, minced
2 teaspoons sesame oil
1 ½ tablespoons soy sauce
1 teaspoon salt, or to taste
6 cups water
1 teaspoon minced garlic

Steps:

Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.

Nutrition Facts : Calories 64.8 calories, Carbohydrate 1 g, Cholesterol 17.3 mg, Fat 3.7 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 939.5 mg, Sugar 0.1 g

SPICY KOREAN SEAWEED SALAD

Spicy Korean Seaweed Salad image

Posted by request. I found this recipe on the bag of seaweed (miyuk, in koean). It is delicious and very healthy. Gochujang and gochu garu are korean ingredients easily found in korean groceries. I cannot think of any decent substitutes. This is usually eaten with rice during korean meals, not as a main dish.

Provided by graciethebaker

Categories Vegetable

Time 10m

Yield 1 bowlful, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 ounce dried wakame seaweed (miyuk, or wakame)
1 tablespoon korean red pepper bean paste (kochu jang in korean)
1 teaspoon korean ground red pepper powder (kochu garu in korean)
1/2 teaspoon salt
2 teaspoons sugar
2 teaspoons roasted sesame seeds
1 teaspoon very finely minced garlic
1 teaspoon rice vinegar

Steps:

Soak seaweed in hot water for 5-10 minutes.
use scissors or fingers to tear into bit size pieces then squeeze out water.
mix rest of ingredients together to make dressing.
mix dressing and seaweed together.
Taste to see if seasoning is to your liking. you may want a little bit more salt or sugar.
refrigerate and serve cold.

Nutrition Facts : Calories 23.9, Fat 1.2, SaturatedFat 0.2, Sodium 291.2, Carbohydrate 3.2, Fiber 0.5, Sugar 2.1, Protein 0.5

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