You can prepare a wide variety of dishes from seaweed, and every time it will be a healthy and even medicinal dietary dish. It is no coincidence that Koreans who often eat kelp rarely suffer from obesity, cancer and cardiovascular diseases. Make a simple or complex recipe for this Korean seaweed appetizer, or make a delicious quick salad out of it.

A simple recipe for cooking seaweed in Korean

Ingredients: - 50 g dried seaweed; - 1 carrot; - 1 large lemon; - 5 cloves of garlic; - 1 tbsp. honey; - 1 tbsp. sesame and vegetable oil; - 2 tbsp. soy sauce; - 1/4 tsp. ground coriander; - salt.

Pour water over the seaweed and leave for 6–8 hours. Cut the carrots into thin strips or grate them on a special grater as for a Korean snack. Squeeze the juice from the lemon and mix it with soy sauce, honey, sesame oil, coriander and crushed garlic. Taste the mixture and add salt if necessary. Place the seaweed and carrots in one plate. Heat the vegetable oil, pour over the vegetables, season them with sauce and stir.

Sea kale must be rinsed after soaking under running cold water.

Korean appetizer of seaweed with vegetables

Ingredients: - 100 g dried seaweed; - 2 carrots; - 3 onions; - 3 cloves of garlic; - 2 red bell peppers; - 0.5 chili pepper; - 0.5 tsp. apple cider vinegar; - 2 tbsp. soy sauce; - 1 handful of sesame seeds; - salt; - vegetable oil.

Soak the seaweed in 2 tbsp. cold water for 30–40 minutes. After swelling, transfer it along with the liquid into a saucepan and put on fire. Cook the kelp for about half an hour over medium heat until soft, then drain completely. Peel the vegetables and cut: carrots and bell peppers into thin strips, onions into half rings, chili peppers into small pieces.

Heat vegetable oil in a large frying pan or wok. Quickly fry the chili and add sesame seeds and onions. After 2 minutes, add carrots. After 5 minutes of frying, stirring constantly, add the chopped sweet peppers to the pan.

Cut the seaweed into strips 15 cm long using scissors and combine with the vegetables. Cook everything, remembering to stir the contents of the pan, for another 15 minutes. Transfer the mixture to a bowl, pour in vinegar, soy sauce, season with crushed garlic and salt to taste.

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 sautéed 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

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 for 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 allspice gives 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.

Cooking steps

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. As well as patients with tuberculosis, gastritis, enteritis, and 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).

We also offer kelp lovers to prepare