Dasima Gyeoja Naengchae (Kelp Salad with Mustard Dressing)
A quick cold salad of broth-cooked kelp and crisp vegetables tossed in a pungent mustard dressing.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This quick side dish puts leftover broth kelp and vegetables to good use. The sharp mustard paired with sweet and sour seasoning makes it great as a side dish or an accompaniment for drinks.
- Servings
- about 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dried kelp (dasima)3 pieces (4-5 cm)
- Cucumber1/2
- Fish cake (eomuk)2
- Imitation crab stick2
- Onion1/2
Sauce
- Garlic1/2 tsp
- Vinegar1/2 tbsp
- Sugar1 tsp
- Salt1/2 tsp
- Mustard1 tsp
- Toasted sesame oil1 tsp
- Toasted sesame seedsa little
- When making broth, soak the kelp in water and take it out before it boils. Instead of tossing it, try using it in a cold salad.
- Any ingredients you have at home will work well.
Steps
When making broth, soak the kelp in water, take it out before it boils, and do not throw it away;
try using it to make a cold salad. That is how I saved mine.
I did not have flat fish cakes, so I used round ones. Half a cucumber, 2 imitation crab sticks...
Julienne all the ingredients into 4-5cm lengths. If you slice them too thinly, they wilt quickly
and the dish will lose its nice appearance.
For the mustard sauce, mix mustard powder with lukewarm water in a 1:1 ratio; if you use 1 tbsp of mustard,
add 1 tbsp of water and prepare it ahead of time. Add the sugar, salt, and vinegar to the garlic and stir to dissolve.
Toss the vegetables quickly with the sauce right before eating.
Then enjoy.
It really is that simple. Any ingredients you have at home will work,
and it is delicious, so make it often.
Ppunwife's tips
- If you julienne the ingredients too thinly, they wilt quickly and the dish will lose its nice appearance.
- Toss the vegetables with the sauce quickly right before eating.
FAQ
What kind of kelp should I use for this cold salad?
It is best to slice and use the kelp you soaked and removed before the broth came to a boil, rather than throwing it away.
Is there anything to keep in mind when julienning the ingredients?
If you slice them too thinly, they quickly lose their crispness and look unappealing, so it is best to cut them into moderate strips about 4-5cm long.
How do you mix the mustard powder for the dressing?
Mix the mustard powder with lukewarm water in a 1:1 ratio in advance before using it.
When is the best time to toss with the sauce?
To keep the vegetables crisp, it is best to add the sauce and toss lightly right before eating.
