Seaweed Vinegar Salad, Blanching in Soju Gives It This Texture and Aroma

Steps

1. 1

   Soak half a bowl of dried seaweed in cold water for 20-30 minutes

2. 2

   Add 1T soju to boiling water and blanch the seaweed; as soon as it rises up and starts to quiver, turn off the heat immediately and rinse in cold water

3. 3

   For the red seaweed salad, make a sauce with 2T gochujang, 3T apple cider vinegar, 1/2T minced garlic, and 2T oligodang syrup, then toss with onion and cucumber and sprinkle with sesame seeds

4. 4

   For the white seaweed salad, make a sauce with 2T soup soy sauce, 3T apple cider vinegar, 1/2T minced garlic, 2T oligodang syrup, and 1T sesame oil, then toss with onion and paprika and sprinkle with sesame seeds