Hello!

An older relative taught me this recipe for delicious and unusual seaweed; she has been preparing this delicious salad for many years. Recently, having tried it, I also tried to prepare this miracle myself and, as it turned out, it is not at all difficult to do.
If you cook in the classic way, you won’t need any extra additives, just the dried seaweed itself, spices, oil, onions, garlic and most importantly, soy sauce!

Looking at dried seaweed, one gets the impression that it is something inedible, some kind of washcloth and not food at all, but this is not so.
To begin with, the seaweed needs to be thoroughly washed and it is best to soak it in cool water.

Then you need to rinse it very well under running water to wash away all the existing mucus and get rid of the stones.
Rinse until the cabbage is free of soap scum and feels smooth to the touch.

After this, it should be boiled, although many limit themselves to just soaking. Everyone in our family is squeamish, so everything is heat-treated.
Sea kale should be in boiling water for at least half an hour. The odors during cooking will be the most unpleasant and strange, but do not be alarmed, this will not affect the taste in any way, it will be amazing.

Before the cabbage is about to be cooked, it is necessary to prepare the soil for its further preparation, that is, you need to peel the onions and garlic.
First, finely chop the onion and throw it into a frying pan with boiling oil. The pan should be deep so that it is convenient to fry cabbage in it.

Garlic cloves can be crushed or cut with a knife, which is what we did.

Garlic should be added after the fried onions have already acquired a golden color.

Immediately fry the onion and garlic.

By this time, the cabbage should be cooked and washed again.
It should be noted that each strip of this seaweed is quite long, so we always divide the cabbage into parts. It will be more convenient if you also use kitchen scissors, but if not, just cut it with a knife.

After this, place the seaweed in parts or all at once into boiling oil with onions and garlic.
Thus, the cabbage should fry for 5-7 minutes.

Don't forget to stir it. There is no need to cover the pan with a lid. The dish is actually ready, it just “comes through” a little.
By the way, now there are completely different flavors and they are so delicious!

During this frying, you will only need to add a little salt to the dish, as it is absolutely tasteless. But do not oversalt, as soy sauce will add its own adjustments.

While still warm, place the salad in a deep bowl and sprinkle with ground black pepper. This is done purely to taste. We like it spicier.

At the end of the whole process, pour in soy sauce to taste. The more it is, the tastier it seems to me.

Mix the seaweed salad thoroughly and it is ready to eat.

It can be served as an independent dish, especially when it is still warm, in addition to a slice of dark bread, or as a salad for main courses.
It turns out spicy and tasty, in Korean style. It will not leave indifferent even those who do not like seaweed at all.
This dish is worth trying for everyone!

Cooking seaweed in Korean is not difficult, using a minimum of ingredients, and it doesn’t take long at all. Within an hour you will have a finished dish.
The cost of a kilogram of seaweed is 500 rubles, for my salad I took about 250 grams, soy sauce, oil and spices cost about 60 rubles. In total, this dish cost 185 rubles.

Bon appetit! Be sure to try cooking this way!

Cooking time: PT01H00M 1 h.

Approximate cost per serving: 185 rub.

Recipe 1.
Korean seaweed salad.

Preparation:
Products are taken approximately by eye. Take a bag of dried seaweed (Chinese chopped - it is sold in small bags), pour boiling water over it and leave for a while. When the cabbage is quite swollen, rinse it very thoroughly in cold water (because this cabbage contains a lot of sand), drain it in a colander. When all the water has drained out, take the cabbage in small piles and cut it into small pieces (you get randomly chopped cabbage). Put the cabbage in a cup, add half a head of finely chopped garlic, a little chopped onion, dried ground cilantro, black pepper (spices are taken at the discretion of each housewife), a little Chinese seasoning (well, if you don’t have it, you can get by), a little salt , mix everything. In a frying pan, fry the onion in a small amount of salad oil (about 2/3 cup of oil). Pour two tablespoons of red pepper into the salad and pour boiling oil and onion over the pepper. (The amount of pepper is at your discretion - the more, the more bitter). Add soy (the amount is at your discretion, do not over-salt) and mix everything well. Salad ready. You put all this deliciousness in a salad bowl. You can eat it simply with bread.

P/S: If you make this salad with meat, then you need to fry the finely chopped meat along with the onions.

Recipe 2.
Seaweed salad (Korean cuisine).

Ingredients:

200 g dry seaweed, 30 g garlic, 80 g soy sauce, 40 g vegetable oil, 10 g sesame seeds, 100 g onion, black pepper, vinegar, salt to taste.

Cooking method:

Soak dry seaweed in warm water, boil until soft, rinse well in cold water. Cut into pieces 15 - 20 cm long, roll each part lengthwise into a tube and cut into very thin strips. To make the cabbage less slippery, the straws are treated with vinegar, washed again and drained. Mix chopped cabbage with onions fried in vegetable oil, add soy sauce, pepper, garlic, sugar, sesame seeds, ajino-moto. Add black pepper, vinegar, salt.

Recipe 3.
Sea kale salad.

Today we’ll talk about seaweed. “Fiiiiiiight” some of you will say, remembering the “Far Eastern” salad in cans - and they will be wrong :) Even THIS can be refined. First of all, the salad from the jar needs to be rinsed, since there is often sand and there is too much vinegar in such canned food. Then season it with olive oil and fresh onions. You can also add a boiled egg or crab sticks. But of course, such a salad cannot compare with home-made cabbage. So.

To prepare we will need:

Dry seaweed. But not “nori”, which is used to make sushi, but the most ordinary, dry, with a lot of sand, cut into thin strips. You can find such cabbage at Korean salad sellers. In any case, in our city I buy cabbage from them, by weight.

Garlic (if you don’t like it, you can do without it)

Spices to suit your taste

Mayonnaise

Lemon acid.

Preparation:
From a bunch of cabbage we separate the amount needed for cooking. It should be noted that when soaked, cabbage more than doubles in size :) And you can end up with a lot of salad. However, this is not a problem - the finished salad can be easily stored in the refrigerator for 5 days. Place the bunch in a container for soaking and rinsing. I have this basin :)

soak the seaweed and fill it with cold (!) water.

And we leave it. How long to soak - look at the dryness of the original product. If the cabbage is a little damp, 40 minutes to an hour will suffice, if it is completely dry, two hours.

soaked seaweed increases significantly in size.

When the cabbage has swollen, we proceed to the most important part: washing. We rinse thoroughly and, as it were, “wash” the cabbage. Without fanaticism, of course:) Crushing cabbage into porridge is not our task.

Wash the seaweed thoroughly.

After rinsing, carefully remove the cabbage from the water.

This is what remains at the bottom of the dish: sand in the seaweed

We carefully pour this waste into the toilet and repeat the process. We do this until, in our opinion, all the sand, silt and other dirt are washed away. I do this 5-6 times.

Place the washed cabbage in a saucepan. The pan should not be small; when boiling, the cabbage will foam and rise in a head.

Add citric acid (about the tip of a knife, or 1/4 teaspoon - if there is a lot of cabbage), salt, and spices to taste. I added suneli hops. Love them:)

Pour boiling water over the cabbage. Boiling water should completely cover the entire volume.

Pour boiling water over the seaweed.

Now, while our brew is boiling, prepare the sauce for pouring. Soy sauce, mayonnaise, garlic pressed through a press.

Mix the sauce for pouring seaweed thoroughly.

The cabbage is boiling. You need to cook it a little. How many? Again, based on the condition of the cabbage. Try it, when the product seems to be of acceptable softness, it’s ready. I don’t cook it for long, about 5 minutes - I don’t like it when it becomes too soft. When the cabbage is ready, remove it from the pan. It’s convenient (for me) to do this with two forks.
We take out the seaweed.

If you are too lazy to do this, you can simply drain it in a colander, but I don’t do that. If suddenly some grain of sand manages to remain after washing, it will end up at the bottom of the pan...

Place the cabbage back into the pan and pour our mayonnaise-garlic sauce into it.

While the cabbage is hot, the sauce can be stirred very evenly; after cooling, there is a risk that the mayonnaise will remain in lumps. Therefore, we quickly stir :) Again, with forks.

get the seaweed

All. The salad is basically ready. You can close the lid and let it cool, then transfer it to a glass jar and put it in the refrigerator. You can also eat it hot. You can add onions. or an egg, or sweet corn from a jar, or squid, or crab sticks... In general, it’s up to your discretion and imagination :)

Bon appetit!

And finally, a few words about the usefulness of seaweed. It is not only a source of fiber, which is so necessary for the normal functioning of the stomach and intestines; in addition to all other microelements, it is very rich in iodine, a deficiency of which is observed in almost everyone. So make a salad and be healthy!

seaweed salad

Recipe 4.
Sea kale salad.

Sea kale is a very healthy product, but not everyone likes its specific taste. But the salad components mask this taste.

(Recipe from Svetlana Orel)

Compound:

1 can of canned seaweed, 1/2 can of canned sweet corn, 2 boiled eggs, 1 fresh tomato, 1 small fresh cucumber, 1 medium onion, 1/2 lemon, garlic to taste, mayonnaise.

Cooking method:

Fry finely chopped onion until translucent. Chop the tomato, cucumber and eggs.

Mix all. Squeeze lemon juice. Add garlic to taste (optional). Stir and season with mayonnaise.

Recipe 5.
Korean-style seaweed and kelp salad.

One of the most popular Korean salads in my opinion. Very healthy, tasty, easy to prepare salad. Laminaria seaweed is used to prepare it. I have seen kelp on sale in the following forms:
1) boiled and chopped into strips (this is what I will use in the recipe today),
2) cut into strips and dried,
3) simply dried, in the form of dry sheets.
There are several ways to prepare this salad, I will prepare the salad with the addition of acetic acid.

Ingredients:

1. Laminaria seaweed – 1 kg.

2. Onion – 1 head.

3. Garlic – 5 cloves.

4. Soy sauce – 1 s. l.

5. Salt to taste.

6. Ground black pepper – 0.5 tsp.

7. Ground red pepper – 2 tsp.

8. Vegetable oil – 4 tbsp.

9. Acetic acid (70%) – 2 tsp.

Cooking process:

1. Wash the seaweed thoroughly. I would like to draw your attention once again to the fact that I used already boiled and shredded cabbage. It can be sold frozen. If you do not find such a semi-finished product, then you will have to carry out several preparatory steps. You will have to soak the seaweed in warm water overnight, then rinse well and boil. Unfortunately, I cannot say the cooking time for cabbage, since kelp of different quality is cooked differently. One piece of advice: cook and taste it until the cabbage is cooked to your liking. It should crunch a little and be chewy =).

2. Finely chop the onion and garlic. Add onion, garlic and spices to the cabbage. Heat the vegetable oil in a frying pan and also add it to the cabbage.

3. Mix everything well and taste it and add spices if you think something is missing.

4. Let the salad sit for another hour in the refrigerator.

Bon appetit!

Recipe 6.

Sea kale salad.

It was from its canned variation that once upon a time I made my first salad - from the “it couldn’t be simpler” series. It included a can of canned cabbage “Far Eastern Salad”, a couple of boiled eggs, an onion and mayonnaise (at that time only in “mayonnaise jars”).

Sea kale. many did not like and do not like canned cabbage from tins for its incomprehensible consistency and “sliminess”. I respect kelp even in this form. But I began to respect it even more in its normal, undigested state, when the opportunity arose to get it in it.

In the early 90s, even before the appearance of ubiquitous trays with Korean salads, where seaweed was almost mandatory, and plastic packaging in supermarkets (as well as the supermarkets themselves), fresh frozen seaweed became the first sign. This miracle appeared in a store with the eloquent name “Ocean”, which, like Lenin Square, was apparently in every normal Soviet city.

Everything was good about this cabbage - except that it smelled terrible when cooked. True, now thoughts began to come to me - but in fact, maybe there was no need to cook it? Is it enough to just defrost? But what's done is done. I cooked cabbage, filling the house with the smell of the sea coast (to put it in a romantic way), and then used it in salads. But the joy did not last long - the Ocean store seemed to have died for a long time, or the cabbage disappeared from it - in general, I had to switch again to the Far Eastern Salad.

Far Eastern seaweed salad. Rice. Salatto.Ru Then Korean trays and jars appeared in supermarkets, and so we became friends with cabbage exclusively in these versions, until I learned one magical thing. It turned out that on trays with Korean salads, half of the mysterious ingredients such as funchose, ice mushrooms and asparagus can be bought in semi-finished, dry and inexpensive form. Naturally, this gave rise to boundless scope for creativity, giving access to products in their virgin form - without spices and other things.

I also honestly cooked dry seaweed, and it was certainly better in strength, but still not elastic and crispy enough. And not so long ago, my eyes were opened to the best option for obtaining ideal kelp using improvised means: dry cabbage should simply be soaked in cold (!) water for several hours, after which it can already be eaten.

So, the actual process:

Dry seaweed.

Open the bag, place its contents in a large container (because the amount of cabbage will ultimately be much larger), fill it with drinking water and leave for several hours.

Lightly rinse the cabbage from mucus, let the water drain, and you already have a preparation for future various salads.

Let's start with the most obvious option in the spirit of “Korean salads”.

Pour table vinegar, maybe a little weaker strength, soy sauce, and a couple of tablespoons of vegetable oil into the washed seaweed. Add a few cloves of garlic (crushed, of course), if you have it, some sweet plum sauce, if not, just a little sugar (to balance the vinegar). All this broth should be present in such quantity that all the cabbage can be soaked in it. And insist on the results for at least a couple of hours. As for adding spices, you should limit yourself to red hot pepper.

The second option is to add onions, cut into half rings, instead of garlic. If the onion is spicy, it is better to first pour boiling water over it, then drain the water and place the onion in the cabbage.

This state of affairs is sad because we ourselves are depriving ourselves of more than thirty microelements and minerals necessary for the body.

It’s not that difficult to prepare seaweed from frozen, but there are some nuances. Today we will also present to your attention several interesting recipes with kelp.

Frozen kelp needs to be thawed naturally - in the air. Not underwater any other way. Just put it in a container and let it defrost. Defrosting will take no more than an hour.

After this, it needs to be blanched in boiling water for some time. No more than five minutes from the moment the water boils. You should definitely add vinegar to the water - it will help remove mucus.

Cooking seaweed from dry

Dry seaweed

You must immediately understand that dry seaweed is the same kelp, devoid of water.

All useful substances are preserved in it. Dried using the quick drying method, it is packaged in airtight containers. Typically the form of dry kelp is briquettes.

Of course, only a big hero would decide to eat dry seaweed. In order for it to turn into a full-fledged dish, you need to work with it a little.

You can choose dry seaweed with peace of mind - not a single manufacturer can spoil it. The production technology of this product is the same throughout the world.

The cooking rules are simple:

1. Take the amount of product that you can consume at a time.
2. Dry kelp is filled only with cold water in a large container, because a lot of water is required. There should be enough of it so that it covers the product completely and is several centimeters higher.
3. It is better to soak dry seaweed from evening to night.
4. The water must be drained in the morning. Drain the cabbage in a colander. Rinse several times under the groove - this will remove the last grains of sand. The final rinse should be with good drinking water, but not tap water.
5. Next, you need to squeeze out the cabbage.
6. Considering what you are going to use the kelp for, chop it into the shape needed for the intended dish.
7. Then you need to pour in a small amount of oil (olive, lean, sesame, flaxseed - any), mix and let stand for a while.
8. No cooking needed. This kills all microelements and vitamins. The product is already ready for use and heat treatment is pointless.
9. The product can then be used as an independent dish or as a component for other dishes.

Cooking seaweed at home

To prepare seaweed for further use, you need to do the following:

1. Sea kale should be free of yellow and damaged leaves. If any are present, they must be removed by cutting with scissors.
2. The leaves must be washed thoroughly. It is more convenient to do this in the bathroom. Then the kelp sheets need to be dried and cut into equal pieces, approximately the size of a palm.
3. Place the seaweed in a wide, volumetric pan up to the middle of the container. Pour in cold water.
4. Bring the seaweed to a boil. Boil for five minutes, drain the water. And again pour in the same amount of water as was originally. The procedure must be repeated exactly: as soon as the kelp boils, the countdown of five minutes begins, after which the pan must be removed from the heat.
5. After heat treatment, seaweed leaves must be washed under running cold water.
6. Next comes slicing the cabbage. It all depends on what you are going to cook and how it will be more convenient for you to use kelp. Most often, seaweed is cut into thin strips. Everyone adjusts the length of the straw at their own discretion.
7. Now you can use cabbage in salads, soups, and side dishes.
8. Prepared seaweed should be stored in the marinade. To do this, you need to take 3 glasses of hot water, add salt to taste, add a few buds of cloves and bay leaves. Combine everything in a saucepan and cook for a quarter of an hour. At the end, add a little vinegar. Pour the marinade into the cabbage and marinate it for 8 hours.

There is nothing complicated in the process; it is important to follow the sequence of actions.

Cooking seaweed in Korean

Recipe:

Technology:

1. Wash the dried seaweed leaves thoroughly. Place in water at room temperature for an hour.
2. When the cabbage swells, you need to rinse it again two or three times.
3. Then you need to take a large saucepan with boiling water. Add citric acid. Cook for half an hour until soft. When cooking cabbage, a pungent odor may appear. There's nothing wrong with that. When the cabbage has cooked for the required time, the smell will no longer be there.
4. If half an hour is not enough to soften the kelp, you need to continue cooking it. This may take up to an hour. Try to tear off a piece. If it is easily chewed, then the seaweed is ready.
5. While the cabbage is cooking, you need to prepare the rest of the ingredients.
6. Carrots, onions and garlic must be washed and peeled.
7. Wash the sweet pepper, process it, carefully cutting out the stalk, internal partitions and removing the seeds. Then the pepper needs to be cut into thin strips.
8. Grate carrots for Korean salads. If you don’t have one, you can get by with a simple coarse grater. If you have time and desire, you can simply chop the carrots by hand.
9. Cut the onion into thin half rings. Chop the garlic with a knife or press.
10. Drain the seaweed. Rinse the finished kelp with boiled, not very cold water. Cool completely. Then cut into long strips.
11. Heat vegetable oil in a frying pan, throw chili pepper into it. Fry it for half a minute and remove from the pan.
12. Next, add sesame seeds into the frying pan and quickly fry them. Then also remove from the pan into a separate container.
13. Add onion half rings to the frying pan. Fry for 2-3 minutes. Then add grated carrots. Cook for another 2-3 minutes, constantly stirring the vegetables. They should not turn brown.
14. Add bell peppers and seaweed to the pan and cook for no more than five minutes over moderate heat.
15. After this, transfer the prepared vegetables into a deep bowl. Add chopped garlic, add vinegar, sesame oil and soy sauce. Add toasted sesame seeds. Cover the bowl with a lid and cool completely.
16. After an hour, mix the salad and serve.

This salad keeps well in the refrigerator for several days.

Stewed seaweed with chicken

Sea kale with chicken

Recipe:

• frozen seaweed - 500 g;
• vegetable oil;
• onion - 55 g;
• chicken fillet - 700 g;
• salt;
• freshly ground black pepper.

Technology:

1. Boil water in a deep saucepan. Salt it. Place frozen seaweed in a saucepan. Wait until it boils and cook for three minutes. Place the cabbage in a colander to drain all the water.
2. Chicken fillet needs to be boiled until tender. Cool. Cut into small cubes or slices.
3. Process the onion and cut into small cubes. Sauté in vegetable oil for five minutes.
4. Add pre-finely chopped seaweed and chicken fillet to the onion, mix.
5. Then add a few tablespoons of the broth left over from cooking the chicken into the saucepan and add some salt. Mix. Cook the dish for 10 minutes.
6. Before serving, sprinkle the dish with freshly ground black pepper.

Potato pies with seaweed

Recipe:

For filling

• frozen seaweed - 200 kg;
• fillet of any fish - 500 g;
• flour;
• salt;
• ground black pepper;
• vegetable oil.

Technology:

1. Boil the potatoes in their skins. Do not cool completely. Grind through a meat grinder. Add flour and salt.
2. Boil the seaweed in salted water. Cool and chop finely.
3. Dissolve dry yeast in warm water with sugar.
4. After the yeast foams, add it to the potato mixture. Add vegetable oil and beat in a large chicken egg.
5. Knead the resulting mass into a smooth dough. Cover the container with a cloth and set aside until warm. You can place the container with the dough in a saucepan of warm water.
6. After the dough has risen, you need to squeeze it and leave it to rise again.
7. When the dough has risen a second time, you need to transfer it to a work surface dusted with flour. Tear off small pieces from the total mass of dough that need to be flattened into flat cakes. Place the filling in the middle of each flatbread and carefully form into pies.
8. For the filling: salt the fish fillet, bread it in flour, fry in vegetable oil. Mix with chopped seaweed. Add fish spices. Mix again.
9. Place the formed pies onto a prepared baking sheet lined with parchment. Let sit for a quarter of an hour. Coat with beaten egg.
10. Place in the oven, preheated to 220°Ϲ. Cook for 25 minutes until beautifully golden brown.

Dietary seaweed soup

Seaweed soup

Recipe:

• dry seaweed - 250 g;
• soy sauce - 125 ml;
• vegetable oil - 60 ml;
• rice water - 500 ml;
• salt - 5 g.

Technology:

1. Soak dry seaweed thoroughly. Rinse thoroughly. When no foam appears on the cabbage, the kelp has been washed well enough. cut its thin, short straw.
2. Pour vegetable oil into the bottom of a large saucepan and heat it. Add seaweed. Cook until soft.
3. Add rice water to the saucepan. Wait until it boils, reduce the heat to moderate, and cook until the soup becomes opaque.
4. Add soy sauce and a little salt. Cook again until boiling.
5. After boiling, simmer the soup for a minute, remove from heat and pour into serving bowls.

How to choose seaweed? Watch in the following video:

- This is a very tasty, nutritious and healthy salad, which can also warm you up on cold winter evenings.

The recipe for seaweed salad will be a godsend for those who live in regions where there is a lack of iodine, since the main ingredient of the dish is dried seaweed, known for its high content of this particular element. Nowadays, more and more people are faced with the problem of thyroid dysfunction, because due to the crazy pace of life we ​​forget about our health. By taking note of the recipe for dry seaweed salad, you will forever forget about thyroid problems and protect yourself and your family from illnesses associated with iodine deficiency. You might think that just going to the pharmacy to buy vitamins is enough. However, do not forget that every pill, even the most “useful” one, always has side effects. Therefore, at home, we will replenish the iodine deficiency with a hearty and healthy dish.

Besides the fact that Korean seaweed salad is very healthy, it is also incredibly tasty. Dried cilantro, which is included in the recipe for the dish, makes it piquant and spicy, and the meat is quite satisfying and nutritious. But garlic and allspice give it a gentle spiciness, which makes the seaweed salad truly Korean.

This salad is served hot, so it fully reveals the tastes and aromas of all ingredients. Can't wait to warm up and try this spicy Korean dish? Then carefully study our step-by-step recipe with photos and surprise your family.

Ingredients

Korean seaweed salad recipe

Sea kale is a unique product that is both food and medicine. To ensure that the body receives the entire set of vitamins in sufficient quantities, you should definitely include dishes with kelp in your daily diet.

Basic rules for product preparation

The food industry offers three options for seaweed for further use:

Canned cabbage typically contains flavor-enhancing ingredients. This could be vinegar, bay leaf, onions, sunflower oil and spices. In this form, it is almost ready for use.

Housewives will have to work a little magic on dried and frozen seaweed before adding it to the salad.

Dried cabbage should first be soaked - for 100 g of dried kelp you will need 500 ml of cold water. After 12 hours, the water should be drained, the kelp should be washed thoroughly, refilled with cold water and boiled. Cook the seaweed for 15-20 minutes after the water boils, then drain the broth. This procedure must be repeated two more times. After the last cooking, the cabbage is already suitable for adding to salad.

Frozen cabbage must be thawed, rinsed in cold water and boiled.

The cooking sequence is the same as with dried cabbage.

The cooking process can be reduced to three to four minutes if the kelp has already been boiled before drying or freezing.

1. Homemade salad with seaweed

Despite the simplicity and unpretentiousness of the recipe, this is one of the most delicious kelp salads. It's definitely worth adding to the family menu.

• Seaweed – 150-200 g
• Boiled carrots – 1 piece
• Onion – 1 head
• Sunflower oil – 3 tbsp. spoons
• Hard-boiled egg – 1 pc.
• Vinegar – 1 tbsp. spoon

Cut the kelp into as thin strips as possible; carrots and boiled eggs can be grated on a coarse grater or cut with a knife. Finely chop the onion.

Then you need to combine all the ingredients, mix well and season.

For dressing, vinegar is mixed with vegetable oil in a ratio of 1:3.

2. Korean-style seaweed

Spicy Korean salad will especially appeal to those who love all kinds of oriental delicacies. This is an excellent alternative to the famous “Korean” carrots - the taste is no less pleasant and rich, and there are significantly more nutrients thanks to the seaweed included in the recipe.

• Canned seaweed without spices – 200 g
• Sweet bell pepper – 2 pcs.
• Onions – 2 heads
• Large raw carrots – 1 pc.
• Vegetable oil – 1-2 tbsp. spoons
• Soy sauce – 2 tbsp. spoons
• Garlic – 2-3 cloves
• Korean spices
• Vinegar – 3 tbsp. spoons

Cut the carrots into thin strips (it’s easier to do this with a special grater), and the onion into thin half rings. Pepper - thin strips. Drain the seaweed from the jar in a colander to drain excess liquid.

The next stage is heat treatment of cooked products. It’s better not to break the order. Vegetables need to be stirred constantly. The onion rings are placed in the pan first. They should be heated for one and a half minutes. Then the grated carrots are sautéed for two to three minutes. Then add sweet peppers and seaweed.

It should be remembered that this stage should not take more than 5 minutes - the vegetables should not be fried, they should only warm up.

To prepare the marinade, you need to combine spices, soy sauce and vinegar, add crushed garlic and mix.

The dressed salad should be allowed to cool and sit a little so that the ingredients are saturated with the dressing.

The advantage of this recipe is the shelf life of the salad - it remains fresh for a week, but it can only be stored in the refrigerator.

3. Kelp salad with potatoes

Thanks to traditional ingredients with a bright, rich taste, a nutritious salad with potatoes and seaweed will be appreciated and can be included in your diet even by those who do not like kelp.

• Canned kelp – 250 g,
• Boiled eggs – 2-3 pieces
• Pickled cucumber – 1-2 pcs.
• Potatoes – 3-4 tubers,
• Salad onion – 1 head
• Mayonnaise – 2-3 tbsp. spoons
• Spices

Bake the potatoes “in their jackets”, cool, remove the skins. Dice eggs, potatoes, onion and cucumber.

Drain excess liquid from seaweed.

Combine all ingredients, season with mayonnaise and spices.

Let the salad cool slightly before serving.

4. Seaweed with shrimp

Seafood is perhaps the most organic addition to kelp. An interesting combination of flavors and textures makes the salad a real delicacy.

• Boiled shrimp – 0.3 kg
• Canned kelp – 250 g
• Hard-boiled eggs – 3 pcs.
• Celery stalks – 2-3 pcs.
• Lemon juice – 3 tbsp. spoons
• Onions – 1 pc.
• Mayonnaise – 3 tbsp. spoons
• Spices.

Mix kelp with chopped eggs, onion and celery. Add pre-prepared shrimp to the rest of the ingredients.

Season the salad with lemon juice and mayonnaise. Add salt and pepper to taste and cool the salad a little.

5. Kelp salad with herring

Sea kale does not have a pronounced taste, so it is easy to combine with other products. The combination of kelp with lightly salted fish is very successful.

• Can of canned cabbage 250 g – 1 pc.
• Lightly salted herring - 100 g
• Boiled eggs – 3 pcs
• Salad onion – 1 head
• Mayonnaise – 3 tbsp. spoons
• Spices
• Vinegar – 1 tbsp. spoon

Finely chop the eggs, onion and cabbage. Remove all small and large bones from the fish, cut into medium cubes and mix with salad. Season with vinegar, add mayonnaise and spices.

Korean seaweed salad recipe

Have you been looking for a Korean seaweed salad recipe? Read this and other cooking recipes in the Cook Live!

Korean seaweed salad

Not everyone loves seaweed, but that’s no reason – it’s a real storehouse of vitamins and nutrients! In addition, you can prepare a lot of delicious and beautiful dishes from it: a simple recipe for Korean seaweed salad is proof of this!

INGREDIENTS

• Dried seaweed 100 grams

can be replaced with canned

• Roasted sesame seeds 1-2 tbsp. spoons
• Garlic 4-5 cloves
• Chili pepper 0.5-1 pieces
• Soy sauce 3-4 tbsp. spoons
• Vegetable oil 3-4 tbsp. spoons

ideally - sesame

• Sugar 1 tbsp. spoon
• Ground coriander 1 teaspoon
• Sugar To taste

Rinse the dried seaweed well, add plenty of water and put on fire.

As soon as it boils, drain in a colander and rinse with cold running water. There is no need to boil the canned food, just rinse it as best as possible and discard it.

Heat a frying pan with vegetable oil, add cabbage. Add soy sauce and cook, stirring, over medium heat for 5-7 minutes.

While the cabbage is cooking, peel and chop the garlic.

Korean seaweed salad - step-by-step recipe with photo

Not everyone loves seaweed, but that’s no reason – it’s a real storehouse of vitamins and nutrients! In addition, you can prepare a lot of delicious and beautiful dishes from it: a simple recipe for Korean seaweed salad is proof of this!

Korean-style seaweed salad

Cooking time: Not indicated

Moreover, with sea kale, you have a lot of options for choosing it. You can buy ready-made pickled cabbage by weight, but you need to understand that the spices and seasonings in which it is cooked can significantly change the taste of your appetizer. Or you can buy a jar of canned kelp, everything is simple there, because it is usually prepared in its natural form without adding spices. Therefore, you just need to open it, drain the brine and prepare the salad. Well, if you couldn’t find such a product, then buy dry kelp, from which you can easily prepare any salads and snacks. The only difficulty is that it will need to be pre-soaked in cold water for a couple of hours. But such cabbage retains as much as possible all the beneficial substances and vitamins, especially iodine, which is so necessary for the normal functioning of our entire body.

If you don't have soy sauce to add to the salad, then salt the water in which you will cook the kelp.

The recipe calls for vinegar essence, but you can replace it with regular table vinegar. To correctly calculate the dilution proportion, you need to understand that 0.5 tsp of vinegar essence corresponds to 4 tsp. table vinegar 9%. But you can reduce or increase the amount of vinegar to your taste.

Korean-style seaweed salad, the recipe for which you will see today, can be served as an appetizer for meat dishes. Can be prepared for a holiday table and served in small vases, garnished with olives and lemon slices. This snack can be stored in the refrigerator for 5-7 days, so prepare a large portion at once and enjoy its spicy taste. We also advise you to get acquainted with the recipe for cooking squid in Korean; this is also a very tasty appetizer for any menu.

– dried kelp – 100 g,

– turnip onions – 1-2 pcs.,

– carrot root – 1 pc.,

– fresh garlic – 2 cloves,

– sunflower oil – 50 ml,

– soy sauce – to taste,

– hot chili pepper – on the tip of a knife,

– vinegar essence – ½ tsp,

– spices for carrots in Korean – 0.5 tsp. (taste).

We wash the dried kelp in running water.

Leave in a bowl with cold water for 1-3 hours.

Then we put it on a sieve. If the cabbage is long, then cut it with scissors so that the length of the straw is no more than 10 cm.

Chop the peeled onion into half rings.

Grate the carrots.

Afterwards, fry the onion in hot sunflower oil for a couple of minutes.

Then add chopped carrots and simmer a little until soft.

Now put the kelp in the frying pan and fry all the vegetables over low heat for 5 minutes.

Then add garlic passed through a press, vinegar essence, salt, chili pepper on the tip of a knife and spices for Korean carrots.

Stir and place in a cold place to let the salad cool and marinate.

If you haven’t tried Korean pickled mushrooms yet, we recommend you give it a try. Bon appetit!

Korean-style seaweed salad, recipe

A recipe for spicy seaweed salad in Korean, tasty, moderately spicy and healthy. Prepared from available ingredients, it is an excellent snack.

You can prepare a wide variety of dishes from seaweed, and every time it will be a healthy and even medicinal dietary dish. It is no coincidence that Koreans who often eat kelp rarely suffer from obesity, cancer and cardiovascular diseases. Make a simple or complex recipe for this Korean seaweed appetizer, or make a delicious quick salad out of it.

A simple recipe for cooking seaweed in Korean

Ingredients: - 50 g dried seaweed; - 1 carrot; - 1 large lemon; - 5 cloves of garlic; - 1 tbsp. honey; - 1 tbsp. sesame and vegetable oil; - 2 tbsp. soy sauce; - 1/4 tsp. ground coriander; - salt.

Pour water over the seaweed and leave for 6–8 hours. Cut the carrots into thin strips or grate them on a special grater as for a Korean snack. Squeeze the juice from the lemon and mix it with soy sauce, honey, sesame oil, coriander and crushed garlic. Taste the mixture and add salt if necessary. Place the seaweed and carrots in one plate. Heat the vegetable oil, pour over the vegetables, season them with sauce and stir.

Sea kale must be rinsed after soaking under running cold water.

Korean appetizer of seaweed with vegetables

Ingredients: - 100 g dried seaweed; - 2 carrots; - 3 onions; - 3 cloves of garlic; - 2 red bell peppers; - 0.5 chili pepper; - 0.5 tsp. apple cider vinegar; - 2 tbsp. soy sauce; - 1 handful of sesame seeds; - salt; - vegetable oil.

Soak the seaweed in 2 tbsp. cold water for 30–40 minutes. After swelling, transfer it along with the liquid into a saucepan and put on fire. Cook the kelp for about half an hour over medium heat until soft, then drain completely. Peel the vegetables and cut: carrots and bell peppers into thin strips, onions into half rings, chili peppers into small pieces.

Heat vegetable oil in a large frying pan or wok. Quickly fry the chili and add sesame seeds and onions. After 2 minutes, add carrots. After 5 minutes of frying, stirring constantly, add the chopped sweet peppers to the pan.

Cut the seaweed into strips 15 cm long using scissors and combine with the vegetables. Cook everything, remembering to stir the contents of the pan, for another 15 minutes. Transfer the mixture to a bowl, pour in vinegar, soy sauce, season with crushed garlic and salt to taste.