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Ingredients
• 2 cups dried seaweed (wakame or miyeok)
• 4 cups water, to rehydrate seaweed
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon garlic, minced
• 2 teaspoons toasted sesame seeds
• 1/2 teaspoon chili flakes
- Rinse the dried seaweed thoroughly in cold water to remove any debris.
- Rehydrate the seaweed by soaking it in 4 cups of water for about 15-20 minutes, or until it becomes soft and increases in volume.
- Drain the rehydrated seaweed and squeeze out excess water gently with your hands.
- Cut the seaweed into thin, bite-sized strips, if necessary.
- In a large mixing bowl, whisk together the sesame oil, soy sauce, and minced garlic to create the dressing.
- Add the seaweed to the dressing and toss well to ensure the seaweed is evenly coated.
- Garnish the salad with toasted sesame seeds and chili flakes.
- Let the salad sit for at least 10 minutes, allowing the flavors to meld together before serving.
- Serve chilled or at room temperature as a nutritious side dish.
Q1: Can I substitute another type of seaweed if I don't have wakame or miyeok?
A1: Yes, you can use other types of edible seaweed as a substitution. Make sure to adjust the soaking time as necessary, since different seaweeds may have varying textures and rehydration rates.
Q2: Is it possible to make this salad ahead of time, and how long will it keep in the refrigerator?
A2: You can make this salad ahead of time, and it should keep well in the refrigerator for up to 2 days. The flavors will continue to develop as it sits, but be aware that the seaweed may absorb the dressing and become softer over time.
Q3: What would be a good main dish to pair with this seaweed salad?
A3: This seaweed salad pairs well with grilled fish, tofu, or chicken for a light and healthy meal. It's also a great side dish for a Korean-themed dinner featuring dishes like bulgogi, bibimbap, or grilled short ribs.
