Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Dried Seaweed Salad – Wring It Dry Before Seasoning for the Best Flavor
- Cook time
- 20 min
- Difficulty
- 0.5 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Soak the dried seaweed in water for 10 minutes to rehydrate.
Finely chop the onion, hot green chili pepper, and red chili pepper.
Mix gochujang 2T, Korean red chili powder 1T, sugar 1T, maesil extract 1T, vinegar 4T, and minced garlic 1T to make the seasoning sauce.
Rinse the soaked seaweed in cold water, squeeze out the moisture, and cut into bite-sized pieces.
Lightly toss the seaweed, onion, chili peppers, and seasoning sauce together. (Adjust saltiness with water or vinegar.)
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