AI-generated imageBlanched Gompi Seaweed and Radish Salad with Spicy Vinegar Sauce (2 Servings)
A Korean seaweed banchan made with briefly blanched, textured gompi seaweed and shredded daikon in a tangy, spicy sauce. It uses fresh gompi rather than dried seaweed.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Trim tough stalks and debris from 350 g fresh gompi, then wash thoroughly under running water.
- 02
Bring a large pot of water to a boil. Blanch the seaweed for about 1 minute, until it turns from dark brown to green.
- 03
Rinse the blanched seaweed in cold water, drain and squeeze gently; cut into strips about 1 cm wide.
- 04
Julienne 50 g radish, mix with 2 g salt and leave for 5 minutes. Squeeze out the released liquid gently.
- 05
In a small bowl, stir together 20 g cho-gochujang, 3 g ssamjang, 3 g chili flakes and 3 mL vinegar.
- 06
Just before serving, toss the seaweed and radish with the sauce, top with 6 g toasted sesame seeds, and eat promptly or refrigerate.
Helpful source links
Before you cook
Wash and blanch fresh seaweed properly. Check sauces for soy and wheat, and note sesame allergy. Examine seafood-product condition before use, refrigerate promptly, and do not leave the prepared salad at room temperature. If using salted seaweed instead, desalinate according to its package and adjust seasoning.
Allergens: 초고추장·쌈장의 대두와 밀(제품별 확인) / Soy and wheat in commercial sauces (check labels) / 調味料に含まれる大豆・小麦（表示確認）, 참깨 / Sesame / ごま
Image & source credits
AI-generated image.