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–+ servings
Fresh seaweed and radish makes healthy and refreshing Korean side salad.

Korean Seaweed Salad with Radish

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Fresh seaweed makes a refreshing Korean side salad. It's simple to make and delicious to serve as a side dish to any Korean meal.
Course Side Dish
Cuisine Korean
Diet Gluten Free, Vegan, Vegetarian
Keyword banchan, fresh seaweed, korean side dish, seaweed
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Author Hyegyoung K. Ford

Ingredients

  • 2 bundles (200g) fresh seaweed washed with salt and rinsed several times
  • 1/4-1/2 piece Korean radish or daikon radish
  • 1/2 teaspoon salt
  • 3-4 teaspoon sugar
  • 2 tablespoon white or rice wine vinegar
  • 1 tablespoon Korean soup soy sauce (gukganjang)
  • 1 tablespoon toasted sesame seeds
  • 1 garlic finely minced

Instructions

  • Cut the radish into very thin matchsticks. Place in a bowl and sprinkle 1/2 teaspoon of salt, and 2 teaspoon of sugar. Toss and set aside for 10 minutes. Discard the excess moisture. Set aside.
  • Squeeze out the water from washed seaweed. Cut into 3-4 segments. Combine the seaweeds with the radish, add 1-2 teaspoon of sugar, vinegar, Korean soy sauce for soup, sesame seeds, and garlic.
  • Toss together to incorporate the all the flavor together. Adjust the flavor according to your taste. Serve chilled or at room temperature with rice.