Ingredients
- 100 g Dried Kelp Strips
- 3 Garlic
- 2 tbsp Light Soy Sauce
- 2 tbsp Chinkiang Vinegar
- 1 tsp Granulated Sugar
- 1 tbsp Sesame Oil
- 0.5 tsp Chili Flakes
- 0.25 tsp Salt
- 2 tbsp Fresh Cilantro
- 1 tsp Toasted White Sesame Seeds
Love this recipe?
Sign up free to save it to your cookbook, add it to a meal plan, and get an automatic grocery list.
Get Started Free →
Instructions
- If using dried kelp, soak it in plenty of cold water for at least 30 minutes, or until fully rehydrated and tender. Drain well and rinse thoroughly under cold running water. If using pre-rehydrated kelp, skip this step.
- Bring a pot of water to a boil. Add the rehydrated kelp strips and blanch for 2-3 minutes, until tender but still slightly firm. Do not overcook.
- Drain the kelp immediately and rinse under cold running water until completely cool. This stops the cooking process and maintains a crisp texture. Drain very well, pressing out excess water.
- In a large mixing bowl, combine the minced garlic, light soy sauce, Chinkiang vinegar, granulated sugar, sesame oil, chili flakes (if using), and salt. Whisk until the sugar and salt are dissolved.
- Add the cooled and drained kelp strips to the dressing. Toss thoroughly to ensure all kelp is evenly coated. Taste and adjust seasoning as needed.
- Garnish with chopped cilantro and toasted white sesame seeds, if desired. Serve immediately or chill for 15-30 minutes for best flavor.