AI-generated imageSeaweed, Cucumber and Radish Vinegar Salad (4)
A Korean side dish of blanched seaweed, cucumber and radish tossed with sweet vinegar.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Soak dried seaweed in cold water as directed, then rinse repeatedly to remove grit.
- 02
Blanch in boiling water for about one minute, cool under cold water, squeeze and cut.
- 03
Thinly slice cucumber and radish; mix vinegar, sugar, garlic, salt and soy sauce for dressing.
- 04
Toss seaweed and vegetables in dressing, sprinkle sesame and serve chilled.
Helpful source links
Before you cook
Rinse grit, blanch seaweed, use clean utensils, check soy/wheat/sesame allergens and refrigerate at 4°C or below.
Allergens: 대두·밀(간장), 참깨
Image & source credits
AI-generated image.
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