Korean-style sea kale salad
Description
Minimum effort — excellent result. Sea kale is actually not cabbage at all, but a seaweed called kelp. People have been consuming it since ancient times, and for good reason—sea kale contains a huge amount of micro- and macro-elements essential for the normal functioning of the human body. Due to its high iodine content, doctors recommend it for preventing thyroid diseases. For this reason, it is contraindicated for people with increased sensitivity to iodine. Korean cuisine features many tasty and healthy dishes with kelp. One such recipe is Korean-style sea kale salad. This dish is perfect for everyday family meals, as well as for vegetarian and dietary diets. I hope you'll enjoy the piquant taste of this simple and healthy dish. Ready to serve immediately.
Instructions
- 1
Step 1
Rinse the dried kelp thoroughly, cover with plenty of water, and place over heat.
- 2
Step 2
As soon as it boils, drain into a colander and rinse under cold running water. Canned beans do not need to be boiled—just rinse thoroughly and drain.
- 3
Step 3
Heat a pan with vegetable oil, add the cabbage. Add soy sauce and cook, stirring, over medium heat for 5-7 minutes.
- 4
Step 4
While the cabbage is cooking, peel and mince the garlic.
- 5
Step 5
And chili pepper.
- 6
Step 6
Add garlic, pepper, coriander, sesame, and sugar to the cabbage. Mix well, heat through, and remove from heat.
- 7
Step 7
Let the salad cool completely, then transfer to a serving dish and serve.