Korean-style seaweed
Description
The recipe won't take much time. Any type of seaweed can be used for this dish: fresh, frozen, or dried. It makes an excellent spicy salad for vegetarians or for those who enjoy sharp and piquant flavors. It's vitamin-rich and exceptionally healthy. Pairs well with potatoes, grains, or pasta. Serve at the table.
Instructions
- 1
Step 1
1. Place the seaweed in water and boil for 20 minutes, then drain in a colander and rinse under a stream of cold running water.
- 2
Step 2
2. Peel the carrots and grate them on a coarse grater or a Korean carrot grater. Peel the onion and slice it into half-rings. Place a frying pan over heat, pour in sunflower oil, and sauté the vegetables for about 5 minutes.
- 3
Step 3
3. Add the boiled seaweed to the vegetables in the pan, peel and crush the garlic, pour in the soy sauce, vinegar, and sesame oil, add red and black pepper to taste. Mix, cover with a lid, turn off the heat, and let it steep until cooled, or for at least 30–40 minutes.
- 4
Step 4
4. Let the finished dish cool down and place it in the refrigerator; serve only cold.