I was out having dinner with my friend Minna tonight at a local hipster sushi bar when I suddenly had a intense craving for raw, crunchy seaweed. There was a definite need for something spicy, salty, and seaweed-y between our copious orders of raw fish and beer. Unfortunately for me, nothing on the menu fit the bill, so as soon as dinner was over, I got to work on satisfying my primal seavegetable urges.
It’s hard to believe but there used to be a time when seaweed wasn’t a commonly eaten food. At one point, seaweed was just that: weeds of the sea. I wouldn’t say it’s super-popular now, but it’s definitely come a long way. Crunchy and gelatinous, this seaweed salad is refreshing and hearty with a light Japanese inspired dressing.
Seaweed Salad Recipe
- 2 cups seaweed**
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon sake
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 clove of garlic, finely minced
- crushed chilli peppers to taste
Rinse your seaweed in cold water for 15 minutes. Soak in cold water for as long as you can possibly wait and then some. Make sure you rinse the seaweed again before using it. Brown seaweed stems come packed in salt and if you don’t rinse or soak you’ll have an over salted salad.
Mix together the dressing ingredients. Toss with the seaweed. Enjoy!
**You can find seaweed packaged in salt in most Korean grocery stores. They’re usually labelled “salted brown seaweed stems.”