Forget everything you think you know about seaweed salad. This isn't your average, vinegary bowl of sea vegetables. Prepare to be amazed by the smoky, savory delight of grilled seaweed salad! We're taking this humble ingredient and transforming it into a vibrant, textural side dish that's perfect for summer barbecues, elegant dinners, or a simple weeknight meal. The subtle sweetness of the seaweed is beautifully enhanced by the char from the grill, creating a depth of flavor you won't find anywhere else. Imagine the satisfying crunch in every bite, complemented by a bright and tangy dressing.
This recipe takes a classic seaweed salad and elevates it to a whole new level with the unexpected addition of grilling. The smoky char adds a complex layer of flavor that perfectly balances the naturally briny taste of the seaweed. Ready to experience the magic of grilled seaweed salad? Let's dive into the simple, step-by-step process that will transform your perception of this nutritious and delicious ingredient.
Tools Needed
- Pan
- Baking sheet
- Large bowl
Ingredients
- Seaweed sheets: 10
- Brewed soy sauce: 1 spoon
- Soup soy sauce: 1 small spoon
- Tuna fish sauce (or anchovy fish sauce): 1 small spoon
- Garlic: 1 small spoon
- Red pepper powder: to taste
- Plum extract: 1 tablespoon
- Sesame oil: 1/2 spoon
- Cooking wine: 1/2 spoon
- Sesame seeds: 1 spoon
- Green onion and red pepper: optional, 1/2 each
Step-by-Step Instructions
Step 1. Grill and Prepare the Seaweed
- Grill the seaweed sheets in a pan over high heat. Use a thicker pan to prevent burning.
- Reduce heat to medium to prevent burning. Grill until the seaweed turns from green to a blackish color. This process removes the fishy smell and enhances the savory flavor.
- Cut the grilled seaweed into smaller pieces and place them on a baking sheet. Break them up gently.
Step 2. Make the Seasoning Sauce
- Prepare the seasoning sauce in a large bowl by mixing brewed soy sauce, soup soy sauce, tuna fish sauce (or alternative), garlic, red pepper powder, plum extract, sesame oil, and cooking wine.
Step 3. Combine and Season the Salad
- Add the seaweed to the seasoning sauce and gently coat. The seasoning will distribute evenly as the seaweed absorbs moisture.
- If desired, cut the seaweed into smaller pieces again for better coating and a more appealing presentation.
- Taste and adjust the seasoning as needed. Add more soy sauce for saltiness, or corn syrup for sweetness.
Step 4. Garnish and Serve
- Add sesame seeds, and optionally, some chopped green onion and red pepper for added flavor and visual appeal.
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- Using a thicker pan is recommended when grilling seaweed to prevent tearing and burning.
- Adjust the seasoning to your preference. Add more soy sauce if it's too bland, or corn syrup if it's not sweet enough.
- Sesame seeds are preferable to sesame salt as they provide a better texture and flavor.
Nutrition
- Calories: 200-250
- Fat: 5-7g
- Carbs: 20-25g
- Protein: 5-7g
FAQs
1. Can I use dried seaweed instead of fresh?
Yes, you can! Just be sure to rehydrate it according to package instructions before using it in the recipe. It might require a slightly longer cooking time.
2. What if I don't have sesame oil? Can I substitute something else?
Yes, you can substitute with other neutral oils like vegetable or avocado oil. However, sesame oil adds a distinct flavor, so the taste will be slightly different.
This simple seaweed salad recipe is a delicious and healthy addition to any meal. Its vibrant flavors and satisfying texture will impress your guests and become a new family favorite. Enjoy the delightful crunch and savory taste of this easily customizable side dish!