Korean Seaweed Salad with Radish
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Korean Seaweed Salad with Radish
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Fresh seaweed makes a refreshing Korean side salad. It's simple to make and delicious to serve as a side dish to any Korean meal.
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Ingredients
- 2 bundles (200g) seaweed washed with salt and rinsed several times, fresh
- 1/4-1/2 piece Korean radish or daikon radish
- 1/2 teaspoon salt
- 3-4 teaspoon sugar
- 2 tablespoon white vinegar or rice wine vinegar
- 1 tablespoon Korean soup soy sauce also known as gukganjang
- 1 tablespoon sesame seeds toasted
- 1 garlic finely minced
Instructions
- Cut the radish into very thin matchsticks. Place in a bowl and sprinkle 1/2 teaspoon of salt, and 2 teaspoon of sugar. Toss and set aside for 10 minutes. Discard the excess moisture. Set aside.
- Squeeze out the water from washed seaweed. Cut into 3-4 segments. Combine the seaweeds with the radish, add 1-2 teaspoon of sugar, vinegar, Korean soy sauce for soup, sesame seeds, and garlic.
- Toss together to incorporate the all the flavor together. Adjust the flavor according to your taste. Serve chilled or at room temperature with rice.
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