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Introduction
Gimchi Namul, a staple in Korean cuisine, has been enjoyed for centuries as a nutritious and flavorful side dish. Originating from coastal regions of the Korean peninsula, this seaweed salad was traditionally prepared using locally harvested seaweed, showcasing the bounty of the sea. In Korean culture, seaweed is not only prized for its taste but also for its health benefits, often given to new mothers to aid in recovery. Today, Gimchi Namul has gained popularity worldwide as a superfood, appreciated for its unique texture, umami-rich flavor, and impressive nutritional profile. Whether served as a banchan (side dish) in a traditional Korean meal or as a light, refreshing salad on its own, Gimchi Namul offers a taste of Korea's culinary heritage and its harmony with nature.
Ingredients
• 100g dried wakame seaweed, soaked in cold water for 5 minutes and drained
• 50g dried miyeok (brown seaweed), soaked in cold water for 10 minutes and drained
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp soy sauce (use gluten-free if needed)
• 1 tbsp honey or agave syrup for vegan option
• 1 tsp gochugaru (Korean red pepper flakes)
• 2 cloves garlic, minced
• 1 tbsp toasted sesame seeds
• 2 green onions, finely sliced
• 1/4 cup julienned carrots
• 1/4 cup thinly sliced red bell pepper
Step 1:
Soak the dried wakame seaweed in cold water for 5 minutes, then drain. Separately, soak the dried miyeok in cold water for 10 minutes, then drain.
Step 2:
In a small bowl, whisk together rice vinegar, toasted sesame oil, soy sauce, honey (or agave syrup), gochugaru, and minced garlic to create the dressing.
Step 3:
In a large mixing bowl, combine the drained seaweeds, julienned carrots, and sliced red bell pepper.
Step 4:
Pour the dressing over the seaweed mixture and toss gently to coat evenly.
Step 5:
Add the sliced green onions and toasted sesame seeds. Toss again to distribute.
Step 6:
Let the salad sit for 5 minutes to allow flavors to meld before serving.
Q: Can I make this salad ahead of time?
A: Yes, you can prepare it up to 4 hours in advance. Keep it refrigerated and give it a quick toss before serving.
Q: Is this salad spicy?
A: The recipe has a mild heat from the gochugaru. Adjust the amount to your preference or omit it for a non-spicy version.
Q: Can I use fresh seaweed instead of dried?
A: While dried seaweed is traditional, you can use fresh if available. Skip the soaking step and adjust the quantity as fresh seaweed is less concentrated in flavor.
• For a more authentic taste, use Korean soy sauce (ganjang) if available.
• Adjust the amount of gochugaru to your preferred spice level.
• If wakame or miyeok are unavailable, you can substitute with other types of edible seaweed like hijiki or arame, adjusting soaking times as needed.
• This salad is naturally gluten-free if using gluten-free soy sauce.
• For a vegan version, use agave syrup instead of honey.
• Choose vibrant, pliable seaweed without any signs of moisture or mold.
• This dish contains seafood (seaweed) and soy, which are common allergens.
Serve chilled or at room temperature in individual bowls or as a side dish.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The texture may change slightly, but the flavor will remain.
Prepare the dressing while the seaweed is soaking to save time. Julienne the carrots and slice the bell pepper during this time as well.
- Don't oversoak the seaweed, or it may become too soft and lose its pleasant texture.
- Taste and adjust the seasoning before the final toss, as the saltiness of different soy sauces can vary.
- For a crunchier texture, add the carrots and bell pepper just before serving.
For added protein, toss in some cooked and cooled edamame or cubed tofu. For a spicier version, increase the amount of gochugaru or add a drizzle of gochujang (Korean red chili paste).
Serve as a side dish with grilled fish or Korean barbecue. Pair with a cold Korean beer or a crisp white wine like Sauvignon Blanc.
This refreshing salad is particularly enjoyable during spring and summer, but can be made year-round.
Contains soy and seafood (seaweed). May contain traces of sesame. Use gluten-free soy sauce for a gluten-free version.
