Japanese Seaweed Salad

I bought myself a packet of dried seaweed (Dolkak-Cham Miyuk) at H-Mart while shopping with Lily the other day. She told me a little bit would do because it expands a lot. So, I just used a scissor to cut a small corner off and soaked it in hot water. After 30 minutes, when I opened the cover, whoa! it really EXPAND A LOT and thus I left with extra seaweed. I only need about 1/2 cup for my Gochujang tofu soup. So, what about the rest of the seaweed? I need to do something with it and thus turned it into the seaweed salad that I concocted myself.





Salad Dressing for about 3/4 cup of seaweed:

1 tsp. sesame paste
3/4 tsp. soy sauce
1/2 tsp. black vinegar
1 tsp. sugar
1 Tbsp. of Extra Virgin Olive oil

Sprinkle of toasted sesame seeds

(Estimation only, so season to taste!)

This seaweed is high in calcium and iron and really good for us. Not to say, it tasted very good too, slightly chewy yet soft and so good in Sundubu Jjgae! It's great added in the cold noodle or just eaten with a simple salad dressing like the above.