Seaweed, cucumber salad


There are several ways to eat seaweed. You’re probably most familiar with the pressed nori sheets wrapped around sushi. Seaweed is an important part of Korean culture. It’s a Korean tradition to eat seaweed soup (miyeokguk – 미역국) for your birthday! And, I promise you, it’s delicious with beef broth.

Today, I decided to make a super easy, refreshing, and very nutritious seaweed salad! Seaweed is a source of many vitamins and health benefits – it’s a super food!

Compared to the terrestrial plants and animal-based foods, seaweed is rich in some health-promoting molecules and materials such as, dietary fiber, ω-3 fatty acids, essential amino acids, and vitamins A, B, C, and E. – Rajapakse N, et al. Adv Food Nutr Res. 2011.

Another major health benefit is that seaweed contains iodine. Most every other food lacks this key health ingredient. Consuming a healthy level of iodine is important to your thryoids, a gland that helps regulate your hormones. A malfunctioning thryoid can result in several health problems such as fatigue, memory problems, slower heart rates, and more.

This seaweed salad is super simple to make. It’s a great side dish with any meat or heavy dishes. I had it with chicken tonight for dinner – delicious combo!

Ingredients:

  1. Seaweed
  2. 1/2 cucumber
  3. 1 small sweet onion
  4. 2 spoonful of vinegar
  5. 2 spoonful of soy sauce
  6. 2 pinches of sea salt
  7. 2 spoonful of brown sugar or Korean green plum syrup
  8. (optional) Korean red pepper flakes

Directions:

  1. The amount of dried seaweed I used – it doesn’t seem like a lot, but it’s dried seaweed, it expands in water.
  2. Soak handful of seaweed in cold water until it expands like picture below.  
  3. While dried seaweed is sitting in cold water (it took ~5 minutes), boil some water, flash cook the fully expanded seaweed (~1 to 2 minutes). This is to get rid of the fishy/seaweed smell. Drain the seaweed and rinse with cold water to prevent overcooking. I added ice to make it colder. 
  4. Thinly slice 1 onion and 1/2 cucumber  
  5. In a separate bowl, mix 2 spoonful of sugar or Korean green plum syrup (sweetener), 2 spoonful of vinegar, 2 spoonful of soy sauce, and two pinches of sea salt. I also added some Korean red pepper flakes for color and heat.
  6. Mix!                        
  7. It’s done! Enjoy.

Doesn’t it look delicious!?

 You can also make this into a cold seaweed, cucumber soup by adding more ice and water! It’s delicious.

And refreshing. It’s the perfect summer healthy craving.

As always, I advise trying it with rice.

-j

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