{"id":1353,"date":"2025-10-13T01:37:20","date_gmt":"2025-10-13T01:37:20","guid":{"rendered":"https:\/\/dahnaskimchi.com\/?p=1353"},"modified":"2026-04-06T18:23:19","modified_gmt":"2026-04-06T18:23:19","slug":"18-%eb%af%b8%ec%97%ad-%ec%98%a4%ec%9d%b4-%ec%b4%88%eb%ac%b4%ec%b9%a8","status":"publish","type":"post","link":"https:\/\/dahnaskimchi.com\/en\/18-%eb%af%b8%ec%97%ad-%ec%98%a4%ec%9d%b4-%ec%b4%88%eb%ac%b4%ec%b9%a8\/","title":{"rendered":"18.Korean Seaweed and Cucumber Salad"},"content":{"rendered":"
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  • 30g of dried seaweed (after soaking, it turned out to be a huge amount \u2014 15g would have been plenty)<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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    • 5 small cucumbers <\/li>\n\n\n\n
    • 1 medium onion<\/li>\n\n\n\n
    • Three stalks of green onions<\/li>\n\n\n\n
    • Since there\u2019s a lot of seaweed, you\u2019ll need plenty of cucumbers too.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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      • Soak the dried seaweed for at least 15 minutes.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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        • Stir 2\u20133 times and turn off the heat after 30 seconds.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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          • Squeeze out the excess water from the blanched seaweed by hand, then cut it into bite-sized pieces.<\/li>\n\n\n\n
          • Thinly slice the cucumber and onion, sprinkle with 2\u20133 pinches of salt, and let them sit for a few minutes to soften.<\/li>\n\n\n\n
          • Chop the green onions finely.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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            • Place all the ingredients in a large bowl, add the prepared seasoning (below), and mix well.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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              • The key to seaweed and cucumber salad is its sweet and tangy flavor.<\/li>\n\n\n\n
              • Season with 2T of Korean soy sauce and 2T of Yeondu (new product).<\/li>\n\n\n\n
              • If you don\u2019t have Yeondu, use 4T of Korean soy sauce instead.<\/li>\n\n\n\n
              • Add 4 T of vinegar to give it a tangy flavor.<\/li>\n\n\n\n
              • Add 1T sugar and 1T agave syrup to give it a sweet flavor.<\/li>\n\n\n\n
              • Add 2T minced garlic for extra depth of flavor.<\/li>\n\n\n\n
              • Add 1T sesame seeds to give it a rich, nutty taste.<\/li>\n\n\n\n
              • It still tasted a bit under-seasoned, so I sprinkled in a few more pinches of salt and added 1 tablespoon of lemon juice for extra tanginess.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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                • I hadn\u2019t made it for a long time, so I accidentally made double the amount.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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                  • Who knew sweet-and-sour seaweed and cucumber salad would go so well with spicy jalape\u00f1os? <\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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