Seaweed Salad – Pickle the Radish and Briefly Blanch the Seaweed for True Flavor

Steps

1. 1

   Julienne the daikon radish. In a bowl, mix with a pinch of fine salt and 1 tbsp oligosaccharide syrup, then pickle for 20 minutes.

2. 2

   Trim off the base and tough stalks from the fresh seaweed. In a bowl, add 2 tbsp sea salt and scrub vigorously until foam appears.

3. 3

   Rinse thoroughly in clean water 3–4 times.

4. 4

   Bring a pot of water with 1 tbsp sea salt to a boil, add the seaweed and blanch for 10 seconds, then rinse in cold water.

5. 5

   Cut the blanched seaweed, onion, and cheongyang pepper into easy-to-eat pieces.

6. 6

   Wring out all excess water from the pickled radish.

7. 7

   In a bowl, combine seaweed, pickled radish, onion, cheongyang pepper, and 1 tbsp chili powder; mix to coat evenly with color.

8. 8

   Add cho-gochujang (4 tbsp), anchovy sauce (1 tbsp), minced garlic (1 tbsp), and vinegar (2 tbsp), then toss well.