Secrets of cooking seaweed: all about kelp. Learn to Cook Korean Snacks: Seaweed

04.04.2024

Description

Korean-style seaweed salad- 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

(200 g)
(1-2 pcs.)
(200-300 g)
(3 cloves)
(1 tsp)
(3 tbsp.)
(200 ml)

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

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

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.

Calories: Not specified
Cooking time: Not specified

Today, recipes for seaweed salads are very popular. Such dishes have gained recognition in many countries. Sometimes housewives themselves prepare pickled seaweed from briquettes, and sometimes they buy it ready-made in the store.
Today it is sold in abundance on store shelves and markets. You can prepare many delicious and healthy dishes from seaweed. One of them I propose to prepare today is Korean seaweed salad.
Did you know that seaweed is very healthy? This edible algae, called kelp, is incredibly valuable to the human body. Its composition suggests that seaweed should be in our diet to compensate for iodine deficiency in the human body. Kelp is also rich in vitamins A, C, D, E, and group B.
Seaweed contains alginates - enterosorbents that remove toxins, radionuclides, and heavy metal salts from the body. Sea kale is also rich in polyunsaturated fatty acids, phosphorus, potassium, and sodium.
This product is useful for the gastrointestinal tract. It stimulates intestinal motility and improves digestion. Sea kale is also good for hypertension and stress. In addition, kelp is recommended to be included in the diet for weight loss. Its calorie content is about 30 kcal per 100 grams.
In general, seaweed is a godsend for many people. The exception is those for whom drugs and foods high in iodine are contraindicated. And also patients with tuberculosis, gastritis, enteritis, ulcers.
So, how to make seaweed salad? You can use pressed dry cabbage or pickled (canned) cabbage for this dish.

Ingredients:

- pickled seaweed – 200 grams;
- Korean carrots – 100-150 grams;
- onion – 1 pc.;
- ground pepper;
- vegetable oil;
- sugar – about ½ teaspoon;
- salt - a pinch;
- vinegar 9% - 1 teaspoon.

Step-by-step recipe with photos:

Cut the onion into half rings. Place it in a salad bowl and grind with sugar, salt and vinegar. Let it stand for 5 minutes and marinate like this.

Combine pickled seaweed with onion. Mix. If the cabbage is too long, you can cut it however you like.
To prepare Korean-style seaweed from dried kelp, you need to pour boiling water over 100 grams of this product. Wait for it to swell. Then rinse thoroughly under running water to get rid of sand and other inedible particles. Add water again and cook for 10-15 minutes. Place in a colander and let the water drain.
Prepare the marinade: mix 6 dessert spoons of sugar, two dessert spoons of salt, a liter of boiled water and 6 dessert spoons of apple cider vinegar. Pour marinade over boiled sea cabbage. Place in the refrigerator for at least two hours. Ready-made seaweed can be used in any dish.

Add Korean carrots to the seaweed and onions. Cut it too so that it is not too long. YOU can cook it or buy it ready-made in the store.

Mix our Korean seaweed salad with chopsticks or two spoons (very convenient).

Add vegetable oil (olive or sunflower).

Season the salad with ground black pepper to taste.

Mix again, and our delicious Korean-style seaweed is ready to eat. It can be stored for several days in the refrigerator.

This is the original Korean-style seaweed salad we got. It can be a great decoration for any feast.

We also offer kelp lovers to prepare

Do you know how Asian housewives prepare kelp? I'll tell you right away - amazingly delicious! There are quite a few recipes for preparing such a snack; you can improvise with spices each time and get the taste that you like best. And the basis for preparing such a spicy snack is sauteed onions and carrots, to which we will add kelp and seasonings.
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 recommend that you familiarize yourself with the recipe; this is also a very tasty appetizer for any menu.

Ingredients:
- 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 - 1/2 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 it yet, we recommend you give it a try. Bon appetit!

Starinskaya Lesya

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:

Take the amount of product that you can consume at a time.
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.
It is better to soak dry seaweed from evening to night.
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.
Next, you need to squeeze out the cabbage.
Considering what you are going to use the kelp for, chop it into the shape needed for the intended dish.
Then you need to pour in a small amount of oil (olive, lean, sesame, flaxseed - any), mix and let stand for a while.
No cooking needed. This kills all microelements and vitamins. The product is already ready for use and heat treatment is pointless.
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:

Seaweed should be free of yellow and damaged leaves. If any are present, they must be removed by cutting with scissors.
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.
Place the seaweed in a wide, volumetric pan up to the middle of the container. Pour in cold water.
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.
After heat treatment, seaweed leaves must be washed under running cold water.
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.
Now you can use cabbage in salads, soups, and side dishes.
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:

Wash the dried seaweed leaves thoroughly. Place in water at room temperature for an hour.
When the cabbage swells, you need to rinse it again two or three times.
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.
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.
While the cabbage is cooking, you need to prepare the rest of the ingredients.
Carrots, onions and garlic must be washed and peeled.
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.
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.
Cut the onion into thin half rings. Chop the garlic with a knife or press.
Drain the seaweed. Rinse the finished kelp with boiled, not very cold water. Cool completely. Then cut into long strips.
Heat vegetable oil in a frying pan, throw chili pepper into it. Fry it for half a minute and remove from the pan.
Next, add sesame seeds into the frying pan and quickly fry them. Then also remove from the pan into a separate container.
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.
Add bell peppers and seaweed to the pan and cook for no more than five minutes over moderate heat.
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.
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:

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.
Chicken fillet needs to be boiled until cooked. Cool. Cut into small cubes or slices.
Process the onion and cut into small cubes. Sauté in vegetable oil for five minutes.
Add pre-finely chopped seaweed and chicken fillet to the onion, mix.
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.
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:

Boil the potatoes in their skins. Do not cool completely. Grind through a meat grinder. Add flour and salt.
Boil the seaweed in salted water. Cool and chop finely.
Dissolve dry yeast in warm water with sugar.
After the yeast foams, add it to the potato mixture. Add vegetable oil and beat in a large chicken egg.
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.
After the dough has risen, you need to squeeze it and leave it to rise again.
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.
For the filling: salt the fish fillet, bread it in flour, fry in vegetable oil. Mix with chopped seaweed. Add fish spices. Mix again.
Place the formed pies onto a prepared baking sheet lined with parchment. Let sit for a quarter of an hour. Coat with beaten egg.
Place in the oven, preheated to 220°Ϲ. Cook for 25 minutes until beautifully golden brown.

Dietary seaweed soup

Sea kale soup

Recipe:

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

Technology:

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.
Pour vegetable oil into the bottom of a large saucepan and heat it. Add seaweed. Cook until soft.
Add rice water to the saucepan. Wait until it boils, reduce the heat to moderate, and cook until the soup becomes opaque.
Add soy sauce and a little salt. Cook again until boiling.
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: