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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. It also offers many health benefits to our body.
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 Holly 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.