Spicy Korean Seaweed Salad Recipes
SPICY KOREAN SEAWEED SALAD
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
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
SPICY KOREAN CUCUMBER SALAD
Spicy sliced cucumber banchan (side dish). I'm Korean so this is a mild to medium spicy, but if you are sensitive to spice, half the pepper paste and pepper powder, then add to taste.
Provided by Emily Han
Categories Vegetable
Time 1h10m
Yield 25 cucumber slices, 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and slice cucumber into 1/4 - 1/8" pieces. Discard ends.
- Spread cucumber slices onto cutting board. Sprinkle with salt and let sit for at least 15 minutes. You should see water start to form on them.
- Meanwhile, mix all other ingredients well in a 1.5 Quart mixing bowl. (Use 1/2 cup Rice Vinegar for small to medium size cucumber, 3/4 for larger one).
- Press cucumber slices with paper towel or cheesecloth to remove water.
- Put cucumbers in bowl and stir so they become coated.
- Let marinate at least 1 hour before serving. Cucumbers may start to become a bit limp, but do not let them get soggy due to the vinegar.
- To store, place cucumbers in a plastic container with only a little liquid, and leave in the refrigerator.
- This recipe serves about 4 for banchan (side dish). Cooking time is marinating time. Add or subtract ingredients to taste. Try green onion or more garlic.
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