AI-generated imageKorean Green Laver and Radish Vinegar Salad (4 servings)
A tangy Korean winter side dish of edible fresh green laver and julienned radish. Use only seaweed marked safe to eat uncooked.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash 200 g green laver gently in cold water 3–4 times, remove grit, squeeze dry and snip shorter.
- 02
Julienne 150 g radish, toss with 1/2 tsp salt for 10 minutes and squeeze dry.
- 03
Mix 2 tbsp vinegar, 1 tbsp sugar, 1 tsp soy sauce and 1 tsp minced garlic. Add optional 1/2 tsp gochugaru.
- 04
Toss drained laver and radish with the dressing and sprinkle on 1 tsp sesame seeds.
- 05
Serve promptly because the ingredients are uncooked; seal and refrigerate leftovers immediately.
Helpful source links
Before you cook
Only use edible seaweed labeled for raw consumption; wash and refrigerate promptly. Soy, possible wheat and sesame allergens.
Allergens: 대두(간장), 제품별 밀, 참깨 / soy, possible wheat, sesame / 大豆・製品によって小麦・ごま
Image & source credits
AI-generated image.
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