Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Fresh Seaweed Salad, Just 30 Seconds of Blanching Preserves the Texture
- Cook time
- 20 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Cut off the hard stem tops from the fresh seaweed.
In a bowl, add the fresh seaweed and 1T sea salt, knead vigorously, then rinse with cold water several times.
In a pot, add 2L water and 1T sea salt, bring to a boil, then blanch the seaweed for 30 seconds.
Remove the blanched seaweed and rinse in cold water several times.
Cut the onion, carrot, and blanched seaweed into bite-sized pieces.
Combine the seaweed, onion, and carrot with 1T anchovy fish sauce, 1T minced garlic, 2T sugar, 2T vinegar, 1/4T salt, and sesame salt, then toss to finish.
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