Korean-style seaweed. Korean seaweed salad Korean dried seaweed salad

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.

Trying something unusual and at the same time saturating your body with an exhaustive list of vitamins and minerals is not difficult if you consume seaweed with enviable regularity. At domestic latitudes, not much is known about its endless benefits. But in the countries of the Rising Sun they consume kelp in large quantities and receive all the miraculous components that it possesses in abundance.

Unattractive at first glance, kelp contains a real treasure trove of useful substances. Sea kale salads have a spicy taste that can surprise even a knowledgeable gourmet. If you prepare everything correctly, you won’t be able to guess that the composition contains a representative of the deep sea. But such a salad will be a big hit among the guests.

The ubiquitous Chinese learned about how beneficial seaweed growing in the depths of the Barents and Sea of Japan is. It was they who experimented with them for many centuries as a panacea for many diseases. And they began to add it to food as a preventive measure, and only later did they realize that the taste of food, thanks to seaweed, becomes incredibly rich and rich. We should also learn to cook something unusual and tasty and treat ourselves to a new recipe.

Below are 6 different options for seaweed salads, choose any:

Seaweed salad with egg and crab sticks

Despite the simplicity of the ingredients, the taste of the dish turns out to be very interesting. It is very important that even children eat it with pleasure, while absorbing an enviable portion of iodine.

Ingredients:

Sea cabbage – 300 grams.
Selected egg – 4 units.
Sweet corn - can.
Crab meat - packaging.
White onion - head.
Mayonnaise sauce.

Yield of dish for 5 persons.

Cooking process:

1.Prepare the necessary products on a cutting surface.

2. Peel the white onion and cut into small squares.

3. Carefully cut the seaweed into strips 3-4 centimeters long.

4. Boil the eggs, cool, peel and chop.

5.Combine all prepared products and season with mayonnaise sauce.

Very piquant taste. If the salad is being prepared for children, then you should avoid using onions. In this case, it will turn out more tender and no less rich.

Be sure to watch our video recipe:

Bon appetit!

Seaweed and squid salad

Fans of healthy products and proper food will appreciate the proposed recipe. Not only does it contain an incredible storehouse of vitamins, but the taste of seaweed salad is impressive and very memorable.

Ingredients:

Sea kale – 100 grams.
Squid - a couple of pieces.
Selected egg – 2 units.
Green onion.
Vegetable oil.
Dill.
Salt.

Serves the dish for 2 persons.

Cooking process:

1. Rinse the squid. Boil in salted boiling water for about 3 minutes. Pull it out. Remove entrails and skin.

2.Cut the carcasses into thin strips.

3. Boil the eggs, cool, peel and cut into cubes.

4.Drain the sea cabbage. Cut into strips 2-4 centimeters long.

5.Finely chop the green onions and dill.

6.Place all the ingredients in a salad bowl. Add salt, pour in vegetable oil and stir.

7.Let it sit for a while and sprinkle green onions and dill on top.

If desired, you can always add mayonnaise sauce to the seaweed salad. This will benefit the taste even more and help the kelp to open up more fully.

With carrots

Everyone without exception knows how healthy seaweed is. But not everyone can consume it in its pure form. In this case, it’s worth using a little trick and preparing a seaweed salad so that it not only has undeniable benefits, but is also incredibly tasty.

Ingredients:

Carrots – 200 grams.
Sea kale – 120 grams.
Garlic - clove.
Mayonnaise sauce.

Serves the dish for 2 persons.

Cooking process:

1. Prepare the required products on a cutting surface.

2. Carefully arrange the sea cabbage. Let it drain. Cut into small ribbons.

3. Peel the garlic. Pass through a press. Wash the carrots, remove all excess. Using a grater to prepare Korean carrots, chop them.

4.Assemble the cut ingredients.

5.Place in a deep bowl. Mix thoroughly, adding mayonnaise sauce.

6.If desired, you can add a few drops of lemon juice.

An incredibly healthy salad that can always come to the table. And the main thing is that he never gets bored.

In Korean

It is quite possible to give sea kale a special taste and successfully combine it with other products. Moreover, if such a seasoning as kimchi is used. It has already been used in Asian cuisine and produces first-class results. And the main thing is that due to the skillful combination of spices you can always get different tastes of the same dish.

Ingredients:

Bell pepper – 2 pieces.
Sea kale – 250 grams.
White onion - head.
Carrotel carrots are a root vegetable.
Garlic - head.
Vegetable oil – 3 tablespoons.
Apple cider vinegar – 2 tablespoons.
Sesame – 50 grams.
Kimchi seasoning.
Soy sauce.
Sugar.

Yield of dish for 5 persons.

Cooking process:

1.Preheat the broiler. Pour in vegetable oil. Add sesame seeds. Fry until golden brown.

2. Peel the white onion. Cut into rings. Place on the roasting pan with the sesame seeds. Fry thoroughly until translucent.

3. Grate the carrots using a grater. Add to the rest of the ingredients in the pan.

4.Simmer until soft.

6. Cut the pepper into strips. Add to Dutch oven.

7. Strain the seaweed. Cut into long strips. Add to other products. Mix. Simmer for no more than 3 minutes.

8.Place on a plate. Add garlic passed through a press.

9.Add apple cider vinegar and soy sauce according to taste preferences. Stir.

10.It is important that all components come together well. Place in the refrigerator for 3-5 hours to soak.

This salad can be consumed on the second and even third day. Its taste will only benefit from this.

With eggs and corn

You can serve an original and incredibly tasty salad if you know what products to use initially. Tired of standard options? In this case, you can always turn your attention to seaweed. She can not only please, but also surprise.

Ingredients:

Corn - can.
Sea cabbage in marinade (kelp) – 120 grams.
Select eggs - a couple of pieces.
Boiled carrots are a root vegetable.
Cucumber – 2 pieces.
Mayonnaise sauce – 25 grams.
Low-fat sour cream – 25 grams.
Green onions.
Salt.

Serves the dish for 3 persons.

Cooking process:

1.Chop the kelp thoroughly. Add diced boiled carrots.

2. Boil the eggs, cool, peel and chop into cubes. Rinse the cucumbers thoroughly. Cut into small squares. Add to other products.

3.Drain the corn and chop the onion. Add to other products.

4.Salt. Pour in mayonnaise and sour cream sauce. Mix.

5.Place in a salad bowl or use a cooking ring to arrange into neat portions and garnish with herbs.

An excellent holiday serving option. And the main thing is that absolutely everyone will be delighted with it.

With mushrooms

Sea kale salad can always be varied with all sorts of interesting products. With the right combination, the result will always be excellent. It is important to maintain balance.

Ingredients:

Gouda cheese - 150 grams.
Sea cabbage - 220 grams.
White onion - head.
Champignons - jar.
Soy sauce – 30 milliliters.
Homemade mayonnaise.
Greenery.

Yield of dish for 4 persons.

Cooking process:

1.Assemble the required products on the cutting surface.

2. Wash the champignons, cut them, place them on a hot frying pan. Fry until fully cooked. Peel the onion, chop finely and cook until golden brown using a second frying pan.

3.As soon as the onion has acquired a golden color, add to the mushrooms.

4.Using a colander, remove the oil from the mushrooms.

5.Drain the sea cabbage. Cut into small ribbons.

6.Grate the Gouda cheese on a medium grater.

7.Mix mushrooms and seaweed in a deep salad bowl.

8.Pour in a couple of tablespoons of soy sauce.

9.Sprinkle with grated cheese.

10.Add homemade mayonnaise. Mix thoroughly.

11.Place in a beautiful salad bowl and serve.

Despite everything, the salad turns out very tasty and nutritious. That’s why you can’t eat a lot of it, although you really want to.

Video recipe:

Bon appetit!

Beneficial properties of seaweed

Seaweed has a beneficial effect on the thyroid gland. It is useful to everyone who has problems with it. To normalize blood composition, you also cannot do without it. The ability to bind and remove harmful substances is inherent in it like nothing else. Therefore, sea kale should be taken by people at risk of stroke. Regular consumption of kelp not only strengthens the walls of blood vessels, but also prevents the formation of blood clots. In addition, the level of cholesterol in the blood decreases noticeably. For the fair half of humanity, seaweed is also useful, as it normalizes the menstrual cycle and helps moderate pain on unfavorable days.

Another undeniable advantage is the low calorie content of the product. There are no more than 6 kcal per 100 grams. Therefore, kelp is included in many diets. It is an excellent base, saturates well and triggers intestinal motility. By consuming seaweed in sufficient quantities, you can not only improve your health, but also lose a fair amount of weight. You just need to do it correctly. Moreover, the beneficial properties are more fully revealed if you add olive or sesame oil to the salad. Residents of Japan have proven that this product should be consumed at least once a day to cleanse the blood and get a sufficient portion of iodine. At the same time, a fair share of toxins will be eliminated and your health will improve significantly.

Contraindications

Despite all the undeniable advantages, like all products, seaweed has a number of contraindications that can negatively affect the body and cause harm to it. A number of people should treat kelp with extreme caution.

The tendency to iodine intolerance is an indicator according to which such seafood should never be consumed. A predisposition to hypersensitivity also implies refusal of this product. Pregnant women can consume kelp only in minimal quantities, since significant reserves of iodine in the body can lead to abnormalities in the development of the fetus, which should be avoided in any way. Allergy sufferers are advised not to take this product, as are people with kidney and adrenal diseases. Diseases of the dermis and hyperfunction of the thyroid gland also imply a complete rejection of the product.

Harm from algae

Like all foods, seaweed should be consumed in moderation and never overdo it. Otherwise, peculiar signs of food poisoning may occur. At first glance, they are practically invisible, and only over time it becomes clear that the source of the problem is the kelp. Although, not exactly that, but those additives that are usually added during preservation. They lead to the fact that the work of the adrenal glands and liver increases by an order of magnitude. Therefore, it is worth purchasing a product for further consumption with a minimum amount of additives. And if you manage to become the owner of fresh algae, then it’s worth preserving it yourself and then you can only get benefits.

Seaweed salads are very healthy and tasty. Having learned to cook them correctly, you can delight your family with seafood tirelessly and they will be delighted every time.

In search of a decent dish for a holiday feast and everyday meals, you have to scour for hours to find the right products. In fact, you can buy the main ingredient at your nearest grocery store and prepare Korean-style seaweed salad, the recipe for which is incredibly simple.

Incredibly tasty and easy to prepare, this dish will undoubtedly become one of your favorites.

How to choose seaweed for salad

The final taste of the dish and its appearance depend on the quality and freshness of the ingredients. To make seaweed salad a success, you need to know a few simple rules for choosing the main product.

Sea kale is sold in a variety of varieties: frozen, canned, dried and pickled. Which option to choose is, of course, up to you, we will only tell you how to choose a quality product.
Frozen kelp is sold in briquettes. If you want to make pickled cabbage yourself, then buy a frozen product. Under no circumstances should the briquettes stick together; there should be no ice or frost on them at all.

If such shortcomings are present, it means that the freezing and storage technology was performed incorrectly. You should refuse such a purchase.

To prepare a salad with kelp in the shortest possible time, it is best to buy pickled or canned cabbage. Give preference to the one that is sold in transparent jars. This will allow you to inspect the product for mold. Also, there should not be a lot of liquid in the jars with seaweed.

Be sure to read the label before purchasing cabbage. Review the production date and shelf life. Seaweed may contain a variety of seasonings, salt and sugar.

If you see vinegar in the composition, immediately set aside the jar of kelp. In this way, manufacturers give expired cabbage a presentable appearance.

If you buy seaweed in plastic containers, first make sure that the packaging is intact. Be sure to check the expiration date (it can range from 6 to 12 months). In fact, kelp can be stored in such a container for no more than 3 months, after which it absorbs all the harmful substances inherent in plastic.
Sea kale is very widely represented in pickled salads with various ingredients, for example, carrots, mushrooms, beets, and herbs. Also, be careful when purchasing such a product.

Festive Hilton salad with seaweed and squid: step-by-step recipe

Ingredients

Sea kale - 300 g + -
Canned squid— 250 g + -
— 3-4 pcs. + -
— 200 g + -
— 1-2 pcs. + -
- for refueling + -
- taste + -
- For decoration + -

How to prepare a holiday salad with seaweed and seafood step by step

If you think that kelp salad is only suitable for everyday meals, then our recipe will convince you otherwise.

Sea kale is an excellent base for a holiday salad, and to make the treat truly sea-worthy, add seafood to the mix. They go well with kelp and other products.

Cut the seaweed into long strips if using uncut.
Peel the eggs, wash, dry and cut into cubes.
Place the canned beans in a colander and rinse under running water. Shake it well and dry it a little.
Wash fresh cucumbers thoroughly, dry and cut into strips.
Cut canned (can be marinated or boiled) squid into long strips.
Combine all crushed ingredients in one bowl. Season the salad with homemade mayonnaise and place in the refrigerator for 30 minutes.
Arrange the salad in beautiful salad bowls, garnish with olives and serve.

An appetizing and colorful salad can be served in portions or in a common salad bowl. You can also decorate the salad to your taste, for example with fresh herbs or crab sticks.

If you want to make mayonnaise for the salad yourself, then watch the instructional video on how to prepare it at home.

Salad with seaweed and Korean carrots: dietary recipe

Seaweed salad can be prepared in a light version. To get the most out of the product, it is best to combine them with vegetables and season with olive oil.

This type of treat is suitable for fasting days and as an addition to any side dish. Sea kale is very filling and can easily replace meat in terms of nutritional composition.

Ingredients

Sea kale - 400 g;
Green apples - 2 pcs.;
Korean carrots - 300 g;
Parsley - 1 bunch;
Arugula - 80 g;
Lemon juice - 2 tbsp. l.;
Suluguni cheese - 100 g;
Olive oil - for dressing;
Salt, pepper - to taste.

How to prepare a light salad with seaweed and Korean carrots

Wash and peel large green apples well. Grate the fruits on a coarse grater and pour in lemon juice.
Mix the seaweed in the same bowl with the carrots and set aside for 10 minutes. You can buy a ready-made mixture of cabbage and carrots in the store.
Wash the greens well under running water and shake off. Using a sharp knife, finely chop the parsley and tear the arugula with your hands.
Cut the suluguni into thin circles or separate it into fibers with your hands.
Mix all ingredients in a large salad bowl. Sprinkle the dish with spices and season with olive oil. Mix thoroughly again.
Serve the treat directly in the salad bowl.

Korean seaweed salad can be tasted together with boiled potatoes, spaghetti, etc., but you will definitely like any recipe for the dish.

They have taken root in our country. Spicy, slightly spicy salads turned out to be simply irreplaceable on the table. Their peculiarity is not only in the considerable amount of spices, but also in the method of preparation. After all, preparing them is very easy and quick. Well, the famous Korean cuisine has not ignored seaweed. Cucumbers prepared in the Korean style are incredibly rich and delicious.

Prepared according to this recipe, it is simply an ideal men's snack. A dish with a pleasant spiciness is sure to please.

For a salad with seaweed and carrots you need:

200 gr. seaweed;
1 pickled cucumber;
100 gr. Korean carrots;
1 onion;
1/2 tsp. pepper

Sea kale salad with carrots:

The cucumber is thoroughly washed and the ends are cut off. After this, they are laid out on a board and cut into thin strips with a knife.
The onion is peeled, washed and also finely chopped into half rings with a knife.
The seaweed is placed in a colander, washed and cut into shorter strips. Their optimal length is about three centimeters.
Korean carrots must be squeezed out of excess brine and cut into shorter pieces.
The products prepared for the salad are poured into one dish, sprinkled with pepper and mixed.

Tip: to give the appetizer an even richer taste, it is recommended to use not only pepper, but also other spices: coriander, basil, herbs de Provence. For Korean dishes, seasonings are one of the most important components, and it is very difficult to overdo them.

Carrot and seaweed salad

The combination of spices, kelp and omelette gives the dish an original taste. As expected, this salad is a little spicy, spicy and piquant.

For seaweed salad you will need:

100 gr. Korean carrots;
150 gr. seaweed;
3 large eggs;
1 tbsp. l. flour;
1 tbsp. mayonnaise;
30 ml. vegetable oil;
1/2 tsp. mixture of peppers.

What kind of salad can be made from seaweed:

The seaweed is squeezed out of the brine and chopped a little so that the strips end up being no more than three centimeters long.
The cucumbers are squeezed out and cut into strips, the thickness of which should match the cabbage.
Place the carrots in a colander to drain excess liquid from the product, then cut the strips into smaller ones.
The next step is to prepare the omelette. To do this, eggs are mixed with flour and a spoonful of mayonnaise. The resulting mixture is poured into a frying pan and fried first on one side, then on the other.
After cooking, the omelette is allowed to cool a little and cut into strips, like other already chopped products.
All products are mixed, vegetable oil and a mixture of peppers are added.
The salad is ready to eat!

Important! Due to the fact that this salad uses products that are initially in brine, it is not recommended to prepare large quantities for future use. After a short period of time, it “leaks water” and does not look very nice. You need to cook exactly as much as will be eaten immediately.

Sea kale salad “Korean style”

Incredibly rich in vitamins and surprisingly tasty, spicy salad, appetizer style, which can be prepared both in summer and winter. The products are available, inexpensive, and preparation does not take much time. That is why such an interesting dish must be given due attention.

For the seaweed salad you will need:

200 gr. sea cabbage;
200 gr. Korean carrots;
1 large pickled cucumber;
1/4 tsp. salt;
20 gr. soy sauce.

Sea kale salad “Korean style” recipe:

The kelp is washed and cut into short strips.
Place the carrots in a colander and wait until the excess brine drains.
Pre-squeezed cucumber is cut into thin strips.
Pour all the already prepared products into the salad bowl, in a circle, without stirring. Add salt and soy sauce to them.

Tip: for a more piquant flavor, it is recommended to add a spoonful of fruit vinegar to the dish and leave the salad for fifteen minutes.

Seaweed and cucumber salad

The simplicity and speed of preparing this salad will pleasantly surprise you. If we also take into account that the taste of such a snack is on the verge of excellence, then it is natural to want to cook it as often as possible. Fresh aromatic cucumber will add an amazing flavor to the dish, and the appearance of such a culinary creation exceeds all expectations. A simple and affordable salad will take root in any home without exception.

You will need:

250 gr. seaweed;
1 large fresh cucumber;
1 tbsp. l. sesame;
20 gr. oils;
1 tbsp. l. dry ginger;
1/4 tsp. pepper

Salad with seaweed and fresh cucumber:

Sesame seeds are placed in a heated frying pan and slightly dried in it. Then pour in the oil and add ginger, heat for one, maximum two minutes.
The seaweed is drained of liquid, cut into short strips and placed in a salad bowl.
The cucumber is washed, dried, peeled, and cut into strips of the same thickness and length as cabbage. When crushed, it is added to kelp. Stir.
The salad is poured with the prepared dressing and cooled slightly in the refrigerator before serving.

Important! The dressing must be poured while still hot, without waiting for it to cool. Only if this condition is met can you achieve an ideal taste with a minimum composition.

Sea kale salad recipe

The versatility of this salad delights and surprises. An incredible combination of products that creates true harmony. A fragrant and unusual salad with a pleasant spice and unobtrusive spiciness. This snack is prepared not only on an ordinary day, but also on holidays.

Required:

500 gr. seaweed with garlic;
1 large carrot;
50 gr. canned corn;
1 sweet pepper;
1 cucumber;
10 gr. dill;
2 cloves of garlic;
15 gr. vinegar 9%;
30 gr. oils;
1/2 tsp. paprika;
1 onion.

Preparation step by step:

The carrots are prepared first. The root vegetable is washed using a brush, peeled with a knife and grated on a special grater, which is usually used for Korean dishes. After chopping, place the carrots in a bowl.
The garlic is peeled, chopped, and added to the carrots.
Add vinegar there and mix.
Pour oil into the frying pan, heat it up, add paprika, cover with a lid and simmer for exactly a minute.
Peel the onion, chop finely, place in a heated frying pan with oil and paprika, and fry.
After cooking, the oil is filtered through a sieve to get rid of the onions, since burnt pieces can somewhat spoil the taste of the dish.
The strained butter is poured into a bowl with carrots, mixed, covered with a lid and placed in the refrigerator for a whole day.
After the specified time has passed, you can begin further work. The cabbage is prepared at this stage. It is washed, the marinade is filtered, crushed and placed in a bowl.
Cooked carrots are also added there.
The cucumber is washed, peeled, cut into strips, and added to other products.
The pepper is cut and the seeds and veins are removed, then cut into cubes and added to the salad.
The components are thoroughly mixed.
Dill is washed and chopped.
Decorate the resulting dish with dill and corn.

Tip: if you don’t have time to cook carrots, you can buy them ready-made. It should be borne in mind that the more different spices it contains, the better for the finished dish.

Seaweed salad with tomatoes has long become one of the favorites in every home. Vegetables prepared in accordance with Korean traditions acquire a special flavor and are unusual and colorful. Not everyone knows that seaweed can be added to such salads. Having tried the recipe with kelp at least once, you will cook them not only for holidays, but also on weekdays.

- 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. Now 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

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.

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

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

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

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.