Korean-style seaweed salad, recipe for slimness. Salad with seaweed and Korean carrots Oriental seaweed

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 steep 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.

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 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 advise you to get acquainted 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

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

Sea kale salad is a healthy dose needed during the cold season. Tasty and rich in vitamins, it will replace the abundance of summer vegetables and become a piquant highlight of a winter lunch or dinner. How to prepare it at home to beat store-bought variations? Read in the article.

Korean seaweed salad: recipe, ingredients

Sea kale, or kelp, is a brown algae popular in cooking. It is used to make snacks, casseroles, pancakes and soups. However, with such an abundance of dishes with kelp, the most favorite is still the Korean salad.

Korean-style seaweed salad is a spicy ensemble for which you will need:

• kelp - 250 g;
• carrots - 150 g;
• white onion - 200 g;
• red or yellow bell pepper - 2 pcs.;
• vinegar - 1 tsp;
• hot pepper - 0.5 pcs.;
• bay leaf - 2–3 pcs.;
• sunflower oil - 0.5 tbsp.;
• soy sauce - 3 tsp;
• coriander - 5 g;
• garlic - 4 teeth;
• sesame - 20 g;
• ground black pepper - 5 g.

Before preparing seaweed, let’s decide on the rules for selecting key ingredients.

For this recipe, try to buy only freshly frozen seaweed. It contains more iodine than dried, which makes it have an improved taste.

High-quality frozen kelp is dark green in color, does not contain foreign impurities in the form of sand and other algae, and is grown in the Sea of ​​Japan or other bodies of water in the Far East.

Labels indicating the Barents Sea are best avoided due to its poor ecological status.

If you can’t find freshly frozen kelp, take dried one. It is almost ready to eat, so it will cause less hassle.

If you want to make a truly healthy Korean seaweed salad, skip the store-bought Korean carrot seasonings. The spices indicated in the recipe can easily replace a pack of prepackaged ones, which contain preservatives harmful to the body.

Sea kale, the salad with which is perishable even with the addition of vinegar, cannot be stored in the refrigerator for more than a week.

Seaweed: how to prepare Korean salad

So, sea kale. How to make a salad from it?

Do the following:

• Prepare the kelp.

Remove the freshly frozen one from the packaging and pour it into a glass container for thawing.

If using dried seaweed, soak it in cold water for a couple of hours, changing the water 2-3 times. This can be done from evening to morning. This will remove the dirt that often ends up on the counters with it.

Please note: after being in water, seaweed will increase in volume. Therefore, select a large basin or pan for it in advance.

After soaking, place the seaweed in a colander, rinse generously with tap water and let it drain.

• Chop the algae threads with regular scissors.

If you don't do this, you and your guests will have to spend a long time winding the long strands that it forms in nature around the fork.

• Peel carrots, onions, bell and hot peppers, garlic and wash.
• Cut the onion and sweet pepper into half rings, hot pepper into small pieces, chop the carrots into strips on a Korean carrot grater and pour into separate bowls.
• Pour a third of the amount of sunflower oil specified in the recipe into a large frying pan and place on the stove.
• When it is hot, add hot pepper. Fry it for 3-4 minutes at maximum heat, stirring generously with a spatula.
• Add a handful of sesame seeds to the pepper and distribute it evenly in the pan.
• After a minute, reduce the flame and add the onion. Make sure that it is fried on all sides and does not burn.
• Then add carrots and bell peppers. At this stage, also pour in half the remaining oil so that the vegetables are not fried, but sautéed.
• 5 minutes after the spicy vegetable stew starts simmering, add seaweed to it. Cook it over medium heat for 15–20 minutes.
• After the required time has passed, remove the pan from the stove and transfer the dish to a saucepan or bowl.
• Stir in the unused ingredients and the remaining sunflower oil.
• After 40 minutes, taste the salad and adjust the spiciness and amount of salt.
• Place the seasoned seaweed in the refrigerator for a day, tightly covering it with a lid or cling film.

Sea kale, a salad from which is considered a masterpiece of Asian cuisine, harmonizes with meat, potatoes and boiled rice.

Prepare this wonderful gift of the sea depths so that autumn and winter will be tasty and healthy!