Almost everyone knows about this - to increase the iodine content in the body, you need to eat seafood: shrimp, crabs, lobsters, fish, sea kale.

When other foods are recommended, such as milk, cereals, fruits or vegetables, this is not always true. They may or may not have enough iodine. It all depends on the area in which the plants were grown or the cows grazed. If there is a lack of iodine in soils and water, then these products will also not be saturated with iodine.

The most accurate indicator is the distance from the sea. In the coastal strip, cereals, vegetables, and fruits are literally filled with iodine. Iodine- such a capricious microelement that even within the same species (for example, algae) its amount varies infinitely. So, for example, according to the observations of scientists, the popular kelp near Vladivostok contains about 0.2% iodine (in dry matter), in the Tatar Strait - 0.3%. The filophore near Sevastopol contains 0.1% iodine, and in the open sea - 0.3%. Different vertical zones correspond to different iodine content: the deeper the algae live, the more iodine they contain. In algae growing off the coast of California, only at a depth of 10 m, the iodine content increases by 10 times, and in the Barents Sea at great depths it can increase by 400 times.

sea ​​kale- the most affordable product, but not everyone can get used to its taste. Making yourself fall in love with seaweed is quite simple - you need to learn how to cook it properly. You get used to the peculiar taste very quickly, and the smell is drowned out by spices.

If shrimp, crabs and lobsters are still quite rare on the table of ordinary people, then this cannot be said about fish. A wide range of prices allows you to choose any variety: cheaper - herring, pollock and cod, more expensive - perch, flounder, hake. The content of iodine in fish of different breeds also varies, but surprisingly, it depends not so much on the type of fish as on their fat content. Iodine accumulates in fish fat, and the use of fish oil itself will be useful in two aspects: the body is simultaneously saturated with vitamins and iodine.

To saturate yourself with iodine, it is best to eat dried sea fish or freshly salted fish: during heat treatment, a significant part of the iodine is destroyed.

Seaweed is practically the only source of dietary iodine necessary for the normal functioning of the thyroid gland. Iodine is present in it in the form of a complex with amino acids, which contributes to its more efficient absorption by the body. 10 g of seaweed contains as much iodine compounds easily digestible by the body as 11 kg of cod. Seaweed is highly effective due to the balanced nature of the qualitative and quantitative composition of biologically active substances. Daily use of seaweed will help you ensure the normal functioning of the body, get rid of a number of diseases.

Compound: 100 g of the product contains on average: energy - 1470 kJ (350 kcal), proteins - 12 g, carbohydrates - 70 g, fat - 0.5 g.

This miraculous product is based on amino acid forms available to the body, polyunsaturated fatty acids, alginates, vitamins (A, C, B, B1 B2, B3, B6, B12, E, K, PP), macro- and microelements (K, Na, Ca, Ma, etc.), bioactive natural compounds.

The combination of all the healing properties of kelp provides a high therapeutic and prophylactic effect both for internal and external use of algae.

Properties:

1) normalizes the function of the thyroid gland;

2) increases immunity;

3) regulates the level of cholesterol in the blood;

4) stabilizes metabolism;

5) improves the functions of the cardiovascular, central nervous and respiratory systems;

6) stimulates the work of the gastrointestinal tract;

7) removes salts of heavy metals and radionuclides from products from the body.

In Japan, there are more than 150 culinary recipes for cooking dishes using seaweed.

Before cooking Rinse seaweed with warm water on a sieve and soak for 1 hour to swell, then boil for 15-30 minutes, drain the broth. Boiled sea kale is used for cooking cold and hot dishes, you can add it 10–15 g each to cabbage soup, soups, borscht, pickles. You can cook stews, cutlets, zrazy, casseroles and other dishes from it. Boiled seaweed is best stored in the refrigerator.

Semi-finished product from dried seaweed

Dried seaweed must be soaked in fresh water. For 1 part of cabbage, up to 8 parts of water are taken, soaked for several hours (usually overnight). After that, the cabbage is thoroughly washed in running water and boiled for about 15–20 minutes. The semi-finished product is ready. It can be stored in the refrigerator for several days. This boiled seaweed is used to prepare almost all kelp dishes.

Recipe for "iodized sauce" by G. Shatalova

Galina Shatalova suggests using seaweed in a sauce, it can be seasoned with any dish.

Required: 1 cup dried seaweed, 2.5 cups boiling water, 3 tbsp. l. coriander seeds, 1 tbsp. l. cumin seeds, 16 grains of sweet peas, 2-3 cloves, 10 medium-sized onions, 100-150 g of sunflower or corn oil.

Cooking method: it is most convenient to pour dried sea kale out of the bag into a liter jar, pour boiling water over it, cover with a napkin and let it swell for several hours. Grind all the spices mixed together in a coffee grinder. Pour the spicy flour into the swollen cabbage and mix thoroughly. Peel and chop the onion heads as finely as possible. If you like garlic, you can add 4-5 cloves. Thoroughly knead the onion into the sauce, add vegetable oil to taste. Knead with a spoon, as if driving air into the sauce. The sauce is ready the next day. It can be stored in the refrigerator for 10-15 days. Put in a salad bowl or just in a deep plate and mix with a glass of pre-finely chopped greens.

Marinated seaweed

Required: 1 kg of boiled seaweed, 20 g of sugar, 10 g of vinegar, 0.5 g of cloves, 0.2 g of bay leaf, 10 g of table salt.

Cooking method: For marinade, sugar, cloves, bay leaves, salt are added to hot water and boiled for 3-5 minutes, then cooled, vinegar is added. Boiled seaweed is poured with chilled marinade and kept in it for 6-8 hours. After that, the marinade is drained. Pickled sea kale is served as an independent dish or as a side dish for fish and meat dishes. It can also be used to prepare other seaweed dishes.

Vinaigrette with seaweed

Required: 200 g pickled seaweed, 100 g sauerkraut, 1 cucumber, 1 large beetroot, 2 potatoes, 1 onion, 150 g canned green peas, 3 tbsp. l. vegetable oil, salt to taste.

Cooking method: Boiled beets and potatoes, as well as cucumber cut into cubes. Squeeze sauerkraut from brine and chop. Finely chop the onion. Combine all products, add seaweed, green peas, salt, vegetable oil and mix.

Vitamin seaweed salad

Required: 100-150 g pickled seaweed, 1-2 pickled or fresh cucumbers, 2-3 carrots, 1-2 apples, 1 egg, 3-4 tbsp. l. sour cream, salt and herbs.

Cooking method: Grate peeled carrots on a coarse grater. Cucumbers and apples cut into thin slices. Combine the prepared products with pickled cabbage, season with salt, sour cream and mix. Lay a slide in a salad bowl, decorate with eggs in the form of slices or circles and sprinkle with finely chopped parsley.

Seaweed salad with carrots and cucumber

Required: 2 cups pickled seaweed, 1 onion, 1 radish, 1/2 carrot, 1 pickled cucumber, 2 boiled eggs.

Cooking method: Mix seaweed with sliced ​​cucumber, grated radish, finely chopped onion, eggs and season.

Seaweed salad with vegetables

Required: 2 cups pickled seaweed, 1 cup sauerkraut, 3 potato tubers, 1 onion, 1/2 cup vegetable oil, salt to taste.

Cooking method: Mix sea and white cabbage, boiled potatoes and onions, cut into slices, salt, season with oil and mix well.

Vegetable vinaigrette with seaweed

Required: 100–150 g pickled seaweed, 2–3 carrots, 2–3 beets, 3–4 potatoes, 1–2 cucumbers, 50–100 g green or onion, 1–2 tbsp. l. vegetable oil, 1-2 tbsp. l. 3% vinegar, salt to taste, pepper to taste, sugar to taste.

Cooking method: Boil potatoes, beets, carrots, peel, cool and cut into thin slices. Rinse cucumbers and also cut. Mix all vegetables, add onions and pickled cabbage. Season the vinaigrette with vegetable oil, vinegar, salt, pepper, sugar and mix. Garnish with green onions when serving.

Vinaigrette with seaweed

Required: 200 g pickled seaweed, 1 carrot, 1 beetroot, 1.5 cups pickled onions, 1/2 cup vegetable oil.

Cooking method: Boiled beets and carrots cut into strips. Mix everything with seaweed and onions, salt and season.

seaweed with mayonnaise

Required: 100–150 g marinated seaweed, 50–100 g mayonnaise, 1–2 eggs.

Cooking method: Add a piece of finely chopped hard-boiled egg to the pickled seaweed and season with mayonnaise. Put in a salad bowl with a slide and decorate with egg slices.

Borscht with seaweed

Required: 100 g marinated seaweed, 100 g beets, 80 g carrots, 20 g parsley root, 50 g onion, 80 g potatoes, 10 g tomato paste, 5 g sugar, 5 g 3% vinegar, 20 g sour cream, bay leaf leaf, parsley, black peppercorns, salt.

Cooking method: Boil seaweed, cool, chop into strips, pour cold marinade for 8-10 hours. For marinade, put salt, sugar, cloves, bay leaf in hot water, boil for 10-15 minutes, then drain the broth, cool and add vinegar to it. Cut beets, carrots, parsley root, onions into strips, add tomato paste, a little water and simmer for 20–30 minutes, then add pickled seaweed and continue to simmer. In boiling water, put potatoes cut into cubes, after 10 minutes - stewed vegetables, bay leaf, black peppercorns. Season the borscht with salt, vinegar and sugar. When serving, put sour cream and finely chopped parsley on a plate with borscht.

Shchi with seaweed and mussels

Required: 100-150 g boiled mussels, 100 g pickled seaweed, 200 g sauerkraut, 1-2 carrots, 1 bunch of parsley, 1 onion, 2-3 tbsp. l. cereals (millet, rice or barley), 1 tbsp. l. tomato paste, 2 tbsp. l. vegetable oil, 4 tbsp. l. sour cream, spices, garlic, herbs.

Cooking method: Boil mussels, chop, fry in fat along with onions and roots. Separately, in the broth, boil the cereal until almost ready, then add the stewed and pickled sea kale, put the fried mussels, roots and onions in tomato paste. Then cook until fully cooked. At the end of cooking, put salt, spices and finely chopped garlic. Serve with pieces of mussels, sour cream and herbs.

seaweed salad

Required: 200 g pickled seaweed, 1 onion, 1-2 tbsp. l. vegetable oil, pepper and salt to taste.

Salad with seaweed and tomato

Required: boiled seaweed, onion head, 1-2 tbsp. l. tomato paste, 1-2 tbsp. l. vegetable oil, sugar and salt to taste.

Salad with seaweed and mayonnaise

Required: boiled seaweed, onion, 1/2 cup mayonnaise, sugar and salt to taste.

Salad with seaweed and sauce

Required: boiled seaweed, onion head, 1/2 cup hot or sweet sauce.

Salad with seaweed and cucumbers

Required:

Salad with sea and white cabbage

Required: boiled seaweed, 1/4 medium fork white cabbage grated with salt, 1 onion, 2 tbsp. l. vegetable oil, sugar, pepper and salt to taste.

Salad with seaweed and vegetables

Required: boiled seaweed, 1/4 fork white cabbage grated with salt, 1 fresh cucumber, 1-2 boiled potato tubers, 1 onion, 2-3 tbsp. l. vegetable oil, garlic, pepper, sugar, salt to taste.

Salad with seaweed and bell pepper

Required: boiled seaweed, 1/4 fork of white cabbage grated with salt, 1–2 fresh cucumbers, 2 tomatoes, 1 carrot, 1 sweet bell pepper, cut into cubes, 1–2 boiled potato tubers, 1 onion, 2– 3 art. l. vegetable oil, garlic, 1 tsp. acetic or citric acid, salt, pepper, sugar to taste.

Salad with seaweed and radish

Required: boiled seaweed, 2-3 medium radishes, 1 onion, 2 tbsp. l. vegetable oil, 1 tsp. acetic or citric acid, salt, pepper to taste.

Salad with seaweed vitamin

Required: boiled salted seaweed, 1-2 fresh apples without a core, cut into small cubes, 1-2 fresh cucumbers, 1 tomato, 1 carrot, parsley or celery, 1/2 cup sour cream, sugar to taste.

Salad with seaweed and carrots

Required: salted boiled seaweed, 1 carrot, 2-3 fresh apples, cut into cubes or small cubes, 4-5 plums, 1/2 lemon, 1/2 cup sour cream or sauce, sugar and salt to taste.

Salad with seaweed and pickled vegetables

Required: boiled seaweed, 1/2 cup sauerkraut, 1–2 pickled cucumbers, 2 pickled tomatoes, 1 sweet bell pepper, 1 carrot, 1–2 boiled potato tubers, 1 onion, garlic, 2–3 tbsp. l. vegetable oil, pepper, sugar, salt to taste.

Salad with seaweed and vegetables and apples

Required: boiled seaweed, 1/2 cup sauerkraut, 1 pickled bell pepper, 1-2 pickled apples, 1 fresh or salted carrot, 1/4 onion, 1-2 tbsp. l. vegetable oil, pepper and salt to taste.

Salad with seaweed and mushrooms

Required: boiled seaweed, 5–6 medium salted or pickled mushrooms, 1 onion, 2–3 tbsp. l. vegetable oil, pepper and salt to taste.

Seaweed with eggplant caviar

Required: 150 g boiled seaweed, 200 g eggplant caviar, vegetable oil, spices, salt to taste.

Salad with seaweed and fish

Required: boiled seaweed, 1/2 cup sauerkraut, 60 g chum salmon fish or lightly salted pink salmon, 1-2 pickled cucumbers, 1 carrot, 1-2 boiled potato tubers, 1 onion, 1 tbsp. l. green peas, 1/2 cup mayonnaise, salt to taste.

Salad with seaweed and meat

Required: boiled seaweed, 1/2 cup sauerkraut, 60 g boiled beef, 1 pickled cucumber, 1-2 boiled potato tubers, 1 carrot, 1-2 tbsp. l. green peas, 1/2 cup mayonnaise, salt and spices to taste.

Vinaigrette with seaweed and vegetables

Required: boiled seaweed, 1/2 cup sauerkraut, 1 beetroot, 1 carrot, 1-2 boiled potato tubers, 1-2 pickles, 1-2 pickled tomatoes, 1 onion, 2 tbsp. l. green peas, 2-3 tbsp. l. vegetable oil, salt and spices to taste.

Vinaigrette with seaweed and apples

Required: boiled seaweed, 1 cup sauerkraut, 1 boiled beetroot, 1-2 apples, 1-2 boiled potato tubers, 1 onion, 2-3 tbsp. l. vegetable oil, sugar, salt, spices to taste.

Vinaigrette with seaweed and fish

Required: boiled seaweed, 60 g of salmon fish or pink salmon or lightly salted cod, 1/2 cup sauerkraut, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 boiled beetroot, 1 carrot, 1–2 tbsp. l. green peas, 1-2 tbsp. l. pickled cherries, plums or lingonberries, 1/2 cup mayonnaise, herbs, salt, sugar, spices to taste.

Vinaigrette with seaweed and mushrooms

Required: boiled seaweed, 5–6 pieces of salted mushrooms, 1 boiled beetroot, 1–2 boiled potato tubers, 1/2 cup sauerkraut, 1–2 pickled cucumbers, 1 onion, 3 tbsp. l. 3% solution of acetic acid, sugar, pepper, salt to taste.

Vinaigrette with seaweed and meat

Required: boiled seaweed, 1/2 cup sauerkraut, 60 g beef, lamb or veal, 1 boiled beetroot, 2-3 boiled potato tubers, 1-2 pickles, 1 carrot, 2-3 tbsp. l. pickled cherries, plums or cranberries, 1 egg, 1/2 cup mayonnaise, salt to taste.

Vinaigrette with seaweed and clam meat

Required: boiled seaweed, 60 g of shellfish, scallops, mussels, squid or octopus meat, 1–2 boiled potato tubers, 1–2 pickles, 1 carrot, 1 beetroot, 1–2 tbsp. l. pickled plums, cherries or lingonberries, 1/2 cup mayonnaise, herbs, salt to taste.

Shchi with seaweed and meat

Required: 200–300 g of meat, 1 cup of sauerkraut, 1–1.5 cups of boiled seaweed, 2–3 potato tubers, 1–2 carrots, 1 onion, 1 tbsp. l. tomato paste, 1/2 tbsp. l. margarine, 1 tbsp. l. flour, 2-3 tbsp. l. sour cream, 2 eggs, bay leaf, parsley, dill, garlic, pepper, salt to taste.

Cooking method: Pour well-washed meat with cold water, bring to a boil and cook until half cooked. Remove the foam formed on the surface of the broth, salt. Put white sauerkraut into the broth, boil and then add boiled seaweed, sliced ​​potatoes, when the potatoes are half cooked - sliced ​​browned carrots, chopped onions, parsley root. Prepare flour sauté with tomato paste and season cabbage soup. 10 minutes before readiness, add pepper, bay leaf, garlic, salt to taste. Serve with chopped egg, sour cream and herbs.

Shchi with seaweed in meat broth

Required: 300–450 g of brain bones, 1–1.5 cups boiled seaweed, 2–3 potato tubers, 1–2 carrots, 1 onion, 1.5 tbsp. l. margarine, 1 tbsp. l. flour, bay leaf, herbs, dill, pepper, salt to taste.

Cooking method: Pour well-washed marrow bones with cold water and boil for 2–2.5 hours, after which remove the bones. In the finished broth, brought to a boil, put boiled seaweed, vegetables, spices and other ingredients.

Shchi green with seaweed

Required: 200–300 g of meat, 1 cup of sauerkraut, 1.5 cups of boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1–2 bunches of sorrel, 1–2 tomatoes, 1–2 tbsp. l. margarine, 1 tbsp. l. flour, 1 egg, 2-3 tbsp. l. sour cream, pepper, bay leaf, salt to taste.

Cooking method: Bring well-washed meat to a boil, cook until half cooked, then put chopped white cabbage into strips, boil, add boiled seaweed, potatoes, parsley. When the broth boils, put the browned carrots, onions cut into strips, add the sorted washed chopped sorrel, sliced ​​​​tomatoes. 10 minutes before the cabbage soup is ready, season and put the spices. Serve with egg and sour cream.

Meat borscht with seaweed

Required: 200–300 g of meat, 1/2 cup sauerkraut, 1/2 cup boiled seaweed, 1–2 potato tubers, 1 beet, 1 carrot, 1 onion, 1 tbsp. l. flour, 1-2 tbsp. l. tomato paste, 1-2 tbsp. l. margarine, 1 egg, 2-3 tbsp. l. sour cream, spices, salt to taste.

Cooking method: Well-washed meat put in water, bring to a boil, remove the resulting foam, salt and cook until half cooked. Put sauerkraut, let it boil and add boiled seaweed, potatoes cut into slices or cubes. When the potatoes are half cooked, add the sautéed carrots and onions cut into strips. Prepare flour passerovka and season borscht. Put spices. Add to taste brine or 3% solution of acetic acid, sugar. Stewed separately in fat, vinegar essence, cut into cubes or cubes, add beets to the finished borscht. Boil 10 min. Served with chopped egg and sour cream.

Green meat borscht with seaweed

Required: 200–300 g meat, 1/2 cup boiled seaweed, 1/2 potato, 1 bunch sorrel, spinach, 1 carrot, 1 onion, 1–2 fresh tomatoes, 2–3 tsp. canned beans, 1 beetroot, 1 tsp. grated garlic, 1 tbsp. l. margarine, 1 tbsp. l. flour, bay leaf, salt to taste.

Cooking method: Pour well-washed meat with cold water, bring to a boil. When the meat is half cooked, put boiled sea kale, chopped potatoes, and then (after boiling) add washed, chopped sorrel, spinach. Boil and put browned carrots and onions, fresh tomatoes cut into slices, 2-3 tsp. canned beans, spices, brine to taste or 3% solution of acetic acid, sugar, grated garlic. In the finished borscht, add the beetroot, cut into cubes or cubes, poached, then cook for 7-10 minutes. Served with chopped egg.

Pickle with seaweed

Required: 200–300 g of meat, 1–1.5 cups of boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 bunch of sorrel, 1–2 pickles, 1–2 tbsp. l. sour cream, parsley, spices, salt to taste.

Cooking method: Rassolnik can be cooked with meat, ham, sausages or sausage. Cut the meat into pieces and cook until half cooked. Put boiled seaweed, boil. After that, lower the potatoes cut into cubes, cubes or slices into the pan, add the browned carrots chopped into strips and the head of the onion, boil. Sort the sorrel, wash, chop, peel the parsley roots. Cut pickled cucumbers into cubes, rhombuses and add cucumber pickle, spices and salt to taste. Before eating, season with sour cream, sprinkle with herbs.

Fish soup with seaweed

Required: 200–300 g fish heads, 1/2 cup boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 tbsp. l. vegetable fat, spices, salt to taste.

Cooking method: Well-washed fish heads (you can add 100-150 g of fish fillet, cut into pieces) pour cold water, bring to a boil, salt. Then put boiled seaweed, chopped parsley roots and bring to a boil again, then add browned carrots, onions, cut into cubes. Potatoes are laid before seaweed and when the potatoes are half cooked, the remaining components are introduced. Spices, salt to taste.

Solyanka team liquid with seaweed

Required: 1/2 cup boiled seaweed, 1/2 cup sauerkraut, 1 pickle, 1 tomato, 1-2 tbsp. l. capers, 30–50 g beef, 20–30 g sausage, 20–30 g ham, 1 tbsp. l. margarine, 1 tbsp. l. flour, 2-3 tbsp. l. tomato paste, 1 tbsp. l. sour cream, spices, herbs, salt to taste.

Cooking method: Take a few glasses of meat broth, bring to a boil, put boiled seaweed and sauerkraut, boil. When half cooked, add chopped pickled cucumber, pickled tomato, capers and meat components: beef, sausage, ham. Boil all this and add browned carrots, onions. Prepare flour sauté with tomato paste. A few minutes before the end of cooking, put salt, spices to taste. Serve with sour cream and finely chopped greens.

Seaweed soup with mushrooms

Required: 230-350 g bones, 1/2 cup boiled seaweed, 1 carrot, 1 onion, 1-2 parsley roots, 7-8 pieces of fresh mushrooms, 3 tbsp. l. wheat flour, 2-3 tbsp. l. butter, 1 glass of milk, 1-2 egg yolks, salt to taste.

Cooking method: Pour well-washed bones with cold water, cook until tender. Strain the broth, put the pureed boiled seaweed. Wipe browned carrots, onions and parsley. Take a glass of milk, heat up to 60 ° C and add the egg yolk, beat with browned flour. Sort fresh mushrooms, rinse well and boil in an acetic-salt solution, then rub, cut some of the mushrooms into strips. In the broth, first add browned grated carrots, onions, parsley, then chopped mushrooms and lastly beaten egg yolks, milk and browned wheat flour. Boil for 10-15 minutes.

Seaweed stewed

Required: 1/3 cup sauerkraut, 1/2 cup boiled seaweed, 1-2 carrots, 1 onion, 2-3 tbsp. l. tomato paste, 1 tbsp. l. wheat flour, 1 tbsp. l. margarine, sugar, spices, salt to taste.

Cooking method: Take 1 tbsp. l. margarine or butter, sauerkraut, all this must be stewed for 15 minutes, then add boiled seaweed, add browned carrots, chopped into strips or cubes, onions. Put the tomato, spices and bring everything to readiness.

Solyanka combined with seaweed in a frying pan

Required: 1/2 cup sauerkraut, 1/2 cup boiled seaweed, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 40–50 g beef, 20–30 g ham, 20–30 g sausage, 1 carrot, 1 head onion, 1 tbsp. l. margarine, 1-2 tbsp. l. tomato paste, herbs, spices, salt to taste.

Cooking method: Fry sauerkraut on margarine until soft, then put boiled seaweed, pickled cucumbers, sliced ​​tomatoes, add beef, ham, sausage, sautéed chopped carrots, onions and 1 tbsp. l. tomato. Bring everything to readiness. Salt, spices put to taste. Sprinkle with herbs before serving.

Seaweed stewed with pork

Required: 200 g boiled seaweed, 200 g pork, 50 g pork fat, 1 tbsp. l. soy sauce, 1/2 onion, salt to taste.

Cooking method: Finely chop the boiled seaweed. Peel the raw pork flesh from fat and cut into slices. Chop the onion. In a very hot pan with a small amount of fat, put the pork, onions and fry. Add seaweed, soy sauce, 1-2 cups of broth and, when the liquid boils, pour in the melted lard.

Seaweed stewed with chicken

Required: 200 g boiled seaweed, 700 g chicken meat, 50 g pork fat, 1 tbsp. l. soy sauce, 1/2 onion, 1 egg (protein), salt to taste.

Cooking method: Chop the onion. Cut the boiled chicken flesh into slices, green onions into slices. Put onion on a very hot frying pan with a small amount of fat, fry it, then add chopped boiled seaweed, chicken slices, pour in 1/2 cup of broth and let it boil, add melted lard.

Seaweed in syrup

Required: 1 kg of boiled seaweed, 1.5 kg of granulated sugar, 2 cups of water, 1–2 tsp. citric acid.

Cooking method: Pass the boiled seaweed through a meat grinder, cook sugar syrup in an enamel bowl and filter. Add 1.5–2 tsp citric acid to the hot syrup. for 1 kg of cabbage, put 500 g of chopped seaweed on 1 kg of syrup and soak in syrup for soaking for 1 hour. Then cook for 20-25 minutes until tender, then add an infusion of boiled spices (cloves, cinnamon) or vanilla to the jam for flavor . Pour hot jam into glass jars. According to the same recipe, you can cook seaweed jam with lingonberries.

Salad "Captain"

Required: boiled seaweed, boiled beef meat, sauerkraut, boiled beets, boiled potatoes, 1-2 pickled cucumbers, 1 carrot, marinated lingonberries or cranberries, 1 egg, mayonnaise, fresh parsley, salt and pepper to taste.

Salad "Carolina"

Required: boiled seaweed, sauerkraut, boiled beef meat, 1 pickled or pickled cucumber, 1–2 boiled potato tubers, 1 carrot, 1–2 tbsp. l. green peas, mayonnaise, salt, spices to taste.

Salad "Merchant"

Required: boiled seaweed, sauerkraut, 1 bell pepper, 1-2 pickled apples, 1 fresh carrot, 1/4 onion, 1-2 tbsp. l. vegetable oil, pepper, salt to taste.

Salad "Maryana"

Required: boiled seaweed, white cabbage, 1 onion, 2 tbsp. l. vegetable oil, sugar, pepper, salt to taste.

Cooking method: White cabbage is finely chopped and ground with salt, sea kale and onion are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt, pepper are added.

Salad "Natalie"

Required: boiled seaweed, 1-2 fresh apples, 1-2 fresh cucumbers, 1 tomato, 1 carrot, parsley or celery, 1/2 cup sour cream, salt, pepper to taste.

Cooking method: Seaweed, apples, cucumbers, tomatoes, carrots, parsley are cut into small pieces. Mix thoroughly, add sour cream, salt, pepper.

Salad "Oxy"

Required: boiled seaweed, 100 g salted or pickled mushrooms, 1 onion, 2-3 tbsp. l. vegetable oil, pepper, salt to taste.

Salad "Olesya"

Required: boiled seaweed, white cabbage, 1 onion, a few fresh cucumbers, 2–3 boiled potato tubers, 1 onion, 2–3 tbsp. l. vegetable oil, garlic, pepper, sugar, salt to taste.

Cooking method: White cabbage is finely chopped and rubbed with salt, sea kale, cucumbers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt, pepper are added.

Salad "Island"

Required: boiled seaweed, white cabbage, 1 onion, a few fresh cucumbers, 2 tomatoes, 1 carrot, 1 sweet bell pepper, cut into cubes, 1–2 boiled potato tubers, 1 onion, 2–3 tbsp. l. vegetable oil, 1 tsp. acetic or citric acid, garlic, salt, pepper, sugar to taste.

Cooking method: White cabbage is finely chopped and ground with salt, seaweed, cucumbers, tomatoes, carrots, sweet peppers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt, pepper are added.

Salad "Primorsky"

Required: boiled seaweed, sauerkraut, salmon fish or slightly salted pink salmon, 1-2 pickled cucumbers, 1 carrot, 1-2 boiled potato tubers, 1 onion, 1 tbsp. l. green peas, 1/2 cup mayonnaise, salt to taste.

Salad "Rogneda"

Required: boiled seaweed, sauerkraut, 1 boiled beetroot, 1-2 fresh apples, 1-2 boiled potato tubers, 1 onion, 2-3 tbsp. l. vegetable oil, sugar, salt, spices to taste.

Sakhalin salad

Required: boiled seaweed, 1 onion, 2 fresh cucumbers, 1 carrot, sour cream, salt to taste.

Cooking method: Cut all products into small pieces, pour sour cream, salt.

Salad "Szegeda"

Required: boiled seaweed, 1/2 cup sauerkraut, 1–2 pickled cucumbers, 1 sweet bell pepper, 1 carrot, 1–2 boiled potato tubers, 1 onion, garlic, 2–3 tbsp. l. vegetable oil, pepper, sugar, salt to taste.

Cooking method: Seaweed, pickles, peppers, carrots, boiled potatoes, chopped onions. Mix thoroughly, season with vegetable oil, add salt, pepper.

Salad "Tynyanov"

Required: boiled seaweed, 1 carrot, 2-3 fresh apples, cut into cubes or small cubes, 4-5 plums, 1/2 lemon, 1/2 cup sour cream or sauce, sugar, salt to taste.

Cooking method: Seaweed, carrots, apples, plums are crushed. Mix thoroughly, add the juice of half a lemon, sour cream, salt, pepper to the salad.

Salad "Tana"

Required: boiled seaweed, chum salmon fish or pink salmon or boiled cod, sauerkraut, 1-2 pickled cucumbers, 1-2 pickled tomatoes, 1 boiled beets, 1 carrot, 1-2 tbsp. l. green peas, 1-2 tbsp. l. pickled cherries, plums or lingonberries, mayonnaise, fresh parsley, salt, sugar, spices to taste.

Far Eastern ear

Required: 2 liters of water, 200–300 g of fish heads, 1/2 cup boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 tbsp. l. vegetable oil, spices, salt to taste.

Cooking method: Well-washed fish heads (you can add sea fish fillets) pour cold water, bring to a boil, salt. Then put in the potatoes. When the broth boils, cook until the potatoes are half cooked. Add seaweed, chopped parsley roots. Fry carrots and onions in vegetable oil and add when the ear is ready. Spices, salt to taste.

Laminaria marinade with soy sauce and honey

Required: 30 gr. dried kelp, 2 tsp. honey, 1 tsp vegetable oil, 30 ml. soy sauce, 2 cloves of garlic, 1.2 l. water.

Cooking method: 30 gr. boil dried kelp in 1.2 liters of water for 30 minutes. Take out the kelp and cut it into thin strips (0.5 cm). Add 2 tsp. honey, 1 tsp vegetable oil, 30 ml. soy sauce and 2 minced garlic cloves. Simmer for 10 minutes in a wok pan, then add 1 cup of kelp broth. Cover with a lid and simmer for another 5 minutes on the lowest heat. (If there is no such pan, then you can, of course, use a regular one with high sides). When cool, refrigerate for at least 2 hours. Makes 4-8 servings.

Laminaria marinade with ginger and honey

Required: 30 gr. dried kelp, 2 tsp. honey, 1 tsp vegetable oil, 30 ml. soy sauce, 2 garlic cloves, 1 tsp. crushed ginger and juice of 1 lemon.

Cooking method: prepare kelp, as in the previous recipe. Add 2 tsp to kelp. honey, 1 tsp crushed ginger and juice of 1 lemon. Mix everything and marinate in the refrigerator for at least 2 hours.

Azuki beans (small red beans) with zucchini and kelp

Required: 1 cup azuki beans, pre-washed and soaked 1 strip of kelp 2-3 inches long, also pre-washed and soaked 1 zucchini, cut into small cubes; 1/8 or 1/4 tsp. sea ​​salt (of course, you can use ordinary salt).

Cooking method: place the kelp at the bottom of the pot, put the zucchini on top, then put the azuki beans. Pour the water in which the kelp was soaked in so as to cover only the zucchini, but not the beans. Bring to a boil, reduce heat to medium, cover and cook until tender (this is 1.5–2 hours). Add water to cover the beans, add sea salt and simmer until tender (another half hour).

Pinto beans with vegetables and kelp

Required: 1 cup pre-soaked pinto beans half a cup of onion, diced or sliced; 1/4 cup celery, cut into large cubes or squares 1/8 cup fresh sweet corn; 1/4 cup large diced carrots 1 strip of kelp, pre-soaked and cut into pieces; a solution of 1/8 or 1/4 teaspoon of sea salt; chopped green onions for garnish.

Cooking method: Laminaria put on the bottom of the pan. Top, in layers, onions, celery, corn, carrots. Lay the pre-soaked beans on top of the vegetables. Add water just enough to cover the beans. Bring to a boil, reduce heat to medium. Cook for about 2 hours until 80% cooked, adding water as needed to just cover the beans. Then add the sea salt and continue to cook until the beans are soft, about another half an hour.

Lentils with vegetables and kelp

Required: 1 cup washed lentils; 1/2 cup finely chopped onion; 1/8 cup diced celery (solera), 1/4 cup diced carrot, 1 strip 1-2" kelp, soaked and finely chopped, sea salt solution.

Cooking method: put the kelp on the bottom of the pan. Next, in layers - onions, celery and carrots. Lay the lentils on top of the vegetables. Pour in water to cover the vegetables. Bring to a boil, reduce heat to medium, cover and cook for 45 minutes - 1 hour, occasionally adding water as needed to just cover the lentils. When the beans are 70% done, season with sea salt to taste and continue cooking for a few more minutes until done. Do not add more water after salting.

Brown rice with kelp

Required: 1 cup brown rice, 1.5 cups water a pinch of sea salt; 1 strip of kelp 8 cm long; 2 drops sesame (sesame) oil

Cooking method: Rinse the rice and place it preferably in a pressure cooker or in a steel pot or ceramic fireproof dish. Add water, salt, kelp, oil. Cover tightly. Bring to a boil over high heat. Then reduce the heat and cook for 1 hour. Do not open the rice during cooking! When ready, remove the lid and gently mix everything with a wooden spoon. Cover tightly again and let the rice rest for another 5 minutes before serving. Never cook in aluminum cookware!

This state of affairs is sad because we ourselves deprive ourselves of more than thirty microelements and minerals necessary for the body.

Cooking seaweed from frozen is not so difficult, but there are nuances. Also today we will present to your attention some interesting recipes with kelp.

Frozen kelp must be thawed in a natural way - in the air. Not underwater anyway. Just put it in a container and let it defrost itself. The defrost will take no more than an hour.

After that, it needs to be blanched in boiling water for a while. No more than five minutes from the moment of boiling water. Be sure to add vinegar to the water - it will help remove mucus.

Preparation of dry seaweed

Dry seaweed

We must immediately understand that dry seaweed is the same kelp, devoid of water.

All useful substances are preserved in it. Dried by the quick drying method, it is packaged in airtight containers. Usually the form of dry kelp is briquettes.

Of course, only a big hero will decide to eat dry seaweed. In order for it to turn into a full-fledged dish, you need to work with it a little.

You can safely choose dry seaweed - no manufacturer can spoil it. The production technology of this product is the same all over the world.

Cooking rules are simple:

1. Take the amount of the product that you can use at a time.
2. Dry kelp is poured only with cold water in a large container, because a lot of water is required. It should be enough so that it covers the product completely and is several centimeters higher.
3. It is better to soak dry seaweed from evening to night.
4. Water must be drained in the morning. Discard the cabbage in a colander. Rinse several times under the groove - this will leave the last grains of sand. The last rinse should be good drinking water, not tap water.
5. Next, you need to squeeze the cabbage.
6. Considering what you are going to use kelp in, cut it into the shape that is needed for the intended dish.
7. Then you need to pour in a small amount of oil (olive, lean, sesame, linseed - any), mix and let stand for a while.
8. Cooking is not needed. This kills all trace elements and vitamins. The product is already ready for use and heat treatment is meaningless.
9. Further, the product can be used as an independent dish or as a component for other dishes.

Cooking seaweed at home

To prepare seaweed for further use, you need to do the following:

1. Seaweed should be free of yellow and damaged leaves. If any are present, they must be removed by cutting with scissors.
2. The leaves must be thoroughly washed. It is more convenient to do this in the bathroom. Then the sheets of kelp need to be dried and cut into equal pieces, about the size of a palm.
3. Seaweed should be placed in a wide volumetric pan to the middle of the container. Pour in cold water.
4. Bring seaweed to a boil. Boil for five minutes, drain the water. And again pour the same amount of water as it was originally. The procedure must be repeated exactly: as soon as the kelp boils, a countdown of five minutes begins, after which the pan must be removed from the heat.
5. After heat treatment, seaweed leaves must be washed under running cold water.
6. Next comes the slicing of the cabbage. It all depends on what you are going to cook, and how it will be more convenient for you to use kelp. Most often, seaweed is cut into thin strips. Everyone adjusts the length of the straw at their discretion.
7. Now you can use cabbage in salads, soups, side dishes.
8. You need to store prepared seaweed in the marinade. To do this, you need to take 3 cups of hot water, add salt to taste, add a few cloves, lavrushka. Combine everything in a saucepan and cook for a quarter of an hour. At the end, add a little vinegar. Pour the marinade into the cabbage and marinate it for 8 hours.

There is nothing complicated in the process, it is important to follow the sequence of actions.

Cooking seaweed in Korean

Recipe:

Technology:

1. Wash dry seaweed leaves thoroughly. Soak in water at room temperature for an hour.
2. When the cabbage swells, it needs to be washed again two or three times.
3. Then you need to take a voluminous pan with boiled water. Pour in citric acid. Cook for half an hour, until soft. When cooking cabbage, a pungent odor may appear. There is nothing wrong with this. When the cabbage is boiled for the set time, the smell will no longer be.
4. If half an hour was not enough to soften the kelp, you need to continue to cook it. This may take up to an hour. Try to break off a piece. If it chews easily, then the seaweed is ready.
5. While the cabbage is cooking, you need to prepare the rest of the products.
6. Carrots, onions and garlic must be washed and peeled.
7. Wash sweet pepper, process, carefully cutting out the stalk, internal partitions and removing the seeds. Then the pepper should be cut into thin strips.
8. Grate carrots for Korean salads. If not, you can get by with a simple coarse grater. If you have time and desire, then you can simply cut the carrots by hand.
9. Cut the onion into thin half rings. Chop the garlic with a knife or press.
10. Drain water from seaweed. Rinse the finished kelp with boiled, not very cold water. Cool down completely. Then cut into long strips.
11. Heat vegetable oil in a frying pan, throw chili pepper into it. Fry it for half a minute and remove from the pan.
12. Next, add sesame seeds to the pan and quickly fry it. Then also remove from the pan into a separate container.
13. Pour onion half rings into the pan. Fry 2-3 minutes. Then add grated carrots. Cook for 2-3 more minutes, stirring constantly. They should not turn brown.
14. Add sweet peppers, seaweed to the pan and cook for no more than five minutes over moderate heat.
15. After that, transfer the prepared vegetables to a deep bowl. Pour chopped garlic, add vinegar, sesame oil and soy sauce. Add toasted sesame seeds. Cover the bowl with a lid and cool completely.
16. After an hour, mix the salad and serve.

This salad keeps well in the refrigerator for several days.

Braised seaweed with chicken

Seaweed with chicken

Recipe:

• frozen seaweed - 500 g;
• vegetable oil;
• onion - 55 g;
• chicken fillet - 700 g;
• salt;
• freshly ground black pepper.

Technology:

1. Boil water in a deep saucepan. Salt her. Place frozen seaweed in a saucepan. Wait for the moment of boiling and cook for three minutes. Discard the cabbage in a colander to drain all the water.
2. Chicken fillet must be boiled until tender. Cool down. Cut into small sticks or slices.
3. Process the onion, cut into a small cube. Saute in vegetable oil for five minutes.
4. Add finely chopped seaweed and chicken fillet to the onion, mix well.
5. Then put a few tablespoons of the broth left over from cooking the chicken fillet into the saucepan, salt it. Mix. Cook the dish for 10 minutes.
6. Sprinkle with freshly ground black pepper before serving.

Potato patties with seaweed

Recipe:

For filling

• frozen seaweed - 200 kg;
• fillet of any fish - 500 g;
• flour;
• salt;
• ground black pepper;
• vegetable oil.

Technology:

1. Boil potatoes in their skins. Do not completely cool. Scroll through a meat grinder. Add flour and salt.
2. Boil seaweed in salted water. Cool and finely chop.
3. Dissolve dry yeast in warm water with sugar.
4. After the yeast gives foam, add it to the potato mass. Add vegetable oil there and drive in a large chicken egg.
5. Knead the resulting mass into a smooth dough. Cover the container with a cloth and set aside with heat to rise. You can put the container with the dough on a saucepan with warm water.
6. After the dough has risen, it is necessary to compress it and set aside to approach again.
7. When the dough rises a second time, you need to transfer it to the work surface of the table, dusted with flour. From the total mass of the dough, tear off small pieces that need to be flattened into cakes. Put the filling in the middle of each cake and carefully shape the pies.
8. For the filling: salt the fish fillet, breaded in flour, fry in vegetable oil. Mix with chopped seaweed. Add spices for fish. Mix again.
9. Transfer the shaped pies to a prepared, parchment-lined baking sheet. Let stand for a quarter of an hour. Brush with beaten egg.
10. Place in an oven preheated to 220°Ϲ. Cook for 25 minutes until nice golden brown.

Dietary seaweed soup

Seaweed soup

Recipe:

• dry seaweed - 250 g;
• soy sauce - 125 ml;
• vegetable oil - 60 ml;
• rice water - 500 ml;
• salt - 5 g.

Technology:

1. Soak dry seaweed well. Rinse thoroughly. When foam does not appear on the cabbage, the kelp is washed well enough. cut her thin short straw.
2. Pour vegetable oil into the bottom of a large saucepan, heat it. Throw in the seaweed. Cook until soft.
3. Put the rice water into the saucepan. Bring to a boil, lower heat to medium, and cook until soup is opaque.
4. Introduce soy sauce, a little salt. Cook again until boiling.
5. After boiling, boil the soup for a minute, remove from heat and pour into portioned plates.

How to choose seaweed? Watch the next video:

- this is a very tasty, nutritious and healthy salad, which is also able to warm you on cold winter evenings.

The seaweed salad recipe will be a godsend for those who live in regions where there is a shortage of iodine, because the main ingredient of the dish is dried seaweed, known for its high content of this particular element. Now more and more people are faced with the problem of thyroid dysfunction, because due to the crazy rhythm of life, we forget about our health. Taking note of the dry seaweed salad recipe, you will forever forget about thyroid problems and protect yourself and your family from those ailments that are associated with a lack of iodine. You might think that just going to the pharmacy for vitamins is enough. However, do not forget that every pill, even the most “useful”, always has side effects. Therefore, at home, we will make up for iodine deficiency with a hearty and healthy dish.

In addition to the fact that Korean seaweed salad is very healthy, it is also incredibly tasty. Dried cilantro, which is included in the recipe, makes it spicy and spicy, and the meat is quite satisfying and nutritious. But garlic and allspice give it a gentle sharpness, which makes the seaweed salad truly Korean.

This salad is served hot., so it fully reveals the tastes and aromas of all ingredients. Can't wait to warm up and try this spicy Korean dish? Then carefully study our step-by-step recipe with photos and surprise your family.

Ingredients

Korean seaweed salad recipe

Seaweed is a unique product that is both food and medicine. In order for the body to receive the entire set of vitamins in sufficient quantities, dishes with kelp should definitely be included in the daily diet.

Basic rules for product preparation

The food industry offers three varieties of seaweed for further use:

Canned cabbage usually contains flavor enhancing ingredients. It can be vinegar, bay leaf, onion, sunflower oil and spices. In this form, it is almost ready for use.

Housewives will have to “conjure” a little over dried and frozen seaweed before adding it to the salad.

Dried cabbage should first be soaked - 100 g of dried kelp will require 500 ml of cold water. After 12 hours, the water must be drained, and the laminaria thoroughly rinsed, pour cold water again and boil. Boil seaweed should be 15-20 minutes after boiling water, then drain the broth. This procedure must be repeated two more times. After the last cooking, the cabbage is already suitable for adding to the salad.

Frozen cabbage must be thawed, washed in cold water and boiled.

The cooking sequence is the same as with dried cabbage.

The cooking process can be reduced to three to four minutes if the kelp has already been boiled before drying or freezing.

1. Homemade seaweed salad

Despite the simplicity and unpretentiousness of the recipe, this is one of the most delicious salads with kelp. It should definitely be included in the family menu.

• Seaweed - 150-200 g
• Boiled carrots - 1 piece
• Onion - 1 head
• Sunflower oil - 3 tbsp. spoons
• Hard boiled egg - 1 pc.
• Vinegar - 1 tbsp. a spoon

Cut the kelp into the thinnest possible strips, carrots and boiled eggs can be grated on a coarse grater or cut with a knife. Finely chop the onion.

Then you need to combine all the ingredients, mix well and season.

For dressing, vinegar is mixed with vegetable oil in a ratio of 1: 3.

2. Seaweed in Korean

Spicy Korean salad will especially appeal to those who love all kinds of oriental delicacies. This is a great alternative to the well-known "Korean" carrots - the taste is no less pleasant and rich, and there are significantly more nutrients thanks to the seaweed included in the recipe.

• Canned seaweed without spices - 200 g
• Sweet bell pepper - 2 pcs.
• Onion - 2 heads
• Large raw carrots - 1 pc.
• Vegetable oil - 1-2 tbsp. spoons
• Soy sauce - 2 tbsp. spoons
• Garlic - 2-3 cloves
• Korean spices
• Vinegar - 3 tbsp. spoons

Cut the carrots into thin strips (it’s easier to do this with a special grater), onions into thin half rings. Pepper - thin strips. Drain the seaweed from the jar into a colander to drain excess liquid.

The next stage is the heat treatment of cooked products. It is better not to break the order. Vegetables need to be constantly stirred. The onion rings are laid out first in the pan. They should be warmed up for one and a half minutes. Then grated carrots are sautéed for two or three minutes. Then you should lay out sweet peppers and seaweed.

It should be remembered that this stage should not take more than 5 minutes - the vegetables should not be fried, they should only warm up.

To prepare the marinade, you need to combine spices, soy sauce and vinegar, add crushed garlic and mix.

The dressed salad should be allowed to cool and brew a little so that the ingredients are saturated with the dressing.

The advantage of this recipe is the shelf life of the salad - it retains freshness for a week, but it can only be stored in the refrigerator.

3. Kelp salad with potatoes

Thanks to traditional ingredients with a bright, rich taste, a nutritious salad with potatoes and seaweed will be appreciated and even those who do not like kelp will be able to include in their diet.

• Canned kelp - 250 g,
• Boiled eggs - 2-3 pieces
• Pickled cucumber - 1-2 pcs.
• Potato - 3-4 tubers,
• Salad onion - 1 head
• Mayonnaise - 2-3 tbsp. spoons
• Spices

Bake potatoes "in their uniforms", cool, remove the skin. Dice eggs, potatoes, onion and cucumber.

Drain excess liquid from seaweed.

Combine all ingredients, season with mayonnaise and spices.

Allow the salad to cool slightly before serving.

4. Seaweed with shrimp

Seafood is perhaps the most organic addition to kelp. An interesting combination of flavors and textures makes the salad a real delicacy.

• Boiled shrimp - 0.3 kg
• Canned kelp - 250 g
• Hard-boiled eggs - 3 pcs.
• Celery stalks - 2-3 pcs.
• Lemon juice - 3 tbsp. spoons
• Onion - 1 pc.
• Mayonnaise - 3 tbsp. spoons
• Spices.

Mix kelp with chopped eggs, onion and celery. Add pre-prepared shrimp to the rest of the ingredients.

Dress the salad with lemon juice and mayonnaise. Salt and pepper to taste and let the salad cool slightly.

5. Kelp salad with herring

Seaweed does not have a pronounced taste, so it is easy to combine with other products. A very successful combination of kelp with slightly salted fish.

• Bank of canned cabbage 250 g - 1 pc.
• Lightly salted herring - 100 g
• Boiled eggs - 3 pcs
• Lettuce bulb - 1 head
• Mayonnaise - 3 tbsp. spoons
• Spices
• Vinegar - 1 tbsp. a spoon

Finely chop the eggs, onion and cabbage. Remove all small and large bones from the fish, cut into medium cubes and mix with salad. Season with vinegar, add mayonnaise and spices.

Korean seaweed salad recipe

Have you been looking for Korean seaweed salad recipe? Read this and other cooking recipes in the Cook Live!

Korean style seaweed salad

Not everyone loves sea kale, but in vain - this is a real storehouse of vitamins and nutrients! In addition, you can cook a lot of delicious and beautiful dishes from it: a simple Korean salad recipe from seaweed is proof of this!

INGREDIENTS

• Dried seaweed 100 grams

can be replaced with canned

• Roasted sesame seeds 1-2 tbsp. spoons
• Garlic 4-5 Cloves
• Chili pepper 0.5-1 pieces
• Soy sauce 3-4 tbsp. spoons
• Vegetable oil 3-4 Art. spoons

ideally - sesame

• Sugar 1 tbsp. a spoon
• Ground coriander 1 teaspoon
• Sugar to taste

Rinse the dried seaweed well, pour in plenty of water and put on fire.

As soon as it boils, drain in a colander and rinse with cold running water. It is not necessary to boil canned, just rinse and discard as best as possible.

Heat a frying pan with vegetable oil, put the cabbage. Add soy sauce and cook, stirring, over medium heat for 5-7 minutes.

While the cabbage is cooking, peel and mince the garlic.

Korean seaweed salad - step by step recipe with photo on

Not everyone loves sea kale, but in vain - this is a real storehouse of vitamins and nutrients! In addition, you can cook a lot of delicious and beautiful dishes from it: a simple Korean salad recipe from seaweed is proof of this!

Korean seaweed salad

Time for preparing: Not specified

And just with seaweed, you have a lot of options to choose from. You can buy ready-made pickled cabbage in bulk, but you need to understand that the spices and seasonings in which it is cooked can significantly change the taste of your snack. And you can buy a jar of canned kelp, everything is simple there, because usually it is harvested in its natural form without the addition of spices. Therefore, it is enough just to open it, drain the brine and prepare the salad. Well, if you could not find such a product, then buy dry kelp, from which you can easily prepare any salads and snacks. The only difficulty is that it will need to be pre-soaked in cold water for a couple of hours. But such cabbage maximally preserves all useful substances and vitamins, especially iodine, which is so necessary for the normal functioning of our entire body.

If you do not have soy sauce to add to the salad, then salt the water in which you will boil the kelp.

The recipe calls for vinegar essence, but you can replace it with regular table vinegar. To correctly calculate the proportion of dilution, you need to understand that 0.5 tsp of vinegar essence corresponds to 4 tsp. table vinegar 9%. But you can reduce or increase the amount of vinegar to your taste.

Korean seaweed salad, the recipe for which you will see today, can be served as an appetizer for meat dishes. It can be prepared for the festive table and served in small vases, garnished with olives and lemon slices. This snack can be stored in the refrigerator for 5-7 days, so prepare a large portion at once and enjoy its spicy taste. We also advise you to get acquainted with the Korean-style squid recipe, this is also a very tasty snack for any menu.

- dried kelp - 100 g,

- onion turnip - 1-2 pcs.,

- carrot root - 1 pc.,

- fresh garlic - 2 cloves,

- sunflower oil - 50 ml,

- soy sauce - to taste,

- hot chili pepper - on the tip of a knife,

- vinegar essence - ½ tsp,

- spices for carrots in Korean - 0.5 tsp. (taste).

We wash the dried kelp in running water.

Leave in a bowl of cold water for 1-3 hours.

Then we throw it on a sieve. If the cabbage is long, then cut it with scissors so that the length of the straw is no more than 10 cm.

Chop the peeled onion in half rings.

We rub the carrots on a grater.

After that, fry the onion in hot sunflower oil for a couple of minutes.

Then add chopped carrots here and simmer a little until soft.

Now put the kelp in the pan and fry all the vegetables over low heat for 5 minutes.

After that, add the garlic passed through the press, vinegar essence, salt, chili pepper on the tip of the knife and spices for Korean carrots.

Stir and put in a cold place to let the salad cool and marinate.

If you have not tried Korean pickled mushrooms yet, then we advise you to try it. Enjoy your meal!

Korean seaweed salad, recipe

A recipe for a spicy Korean-style seaweed salad, tasty, moderately spicy and healthy. Prepared from available products, a great snack.

You can cook a wide variety of dishes from seaweed, and every time it will be a healthy and even healing diet food. It is no coincidence that Koreans, who often eat kelp, rarely suffer from obesity, cancer, and cardiovascular disease. Make Korean sea kale appetizer with a simple or complex recipe, or make a delicious salad out of it in a hurry.

A simple Korean seaweed recipe

Ingredients: - 50 g dried seaweed; - 1 carrot; - 1 large lemon; - 5 cloves of garlic; - 1 tbsp. honey; - 1 tbsp. sesame and vegetable oil; - 2 tbsp. soy sauce; - 1/4 tsp ground coriander; - salt.

Pour seaweed with water and leave for 6-8 hours. Cut the carrots into thin strips or grate on a special grater as for a Korean snack. Squeeze the juice from the lemon and mix it with soy sauce, honey, sesame oil, coriander and crushed garlic. Taste the mixture and adjust if necessary. Put the seaweed and carrots in one plate. Heat the vegetable oil, pour over the vegetables, season them with the sauce and mix.

Seaweed must be washed after soaking under running cold water.

Korean appetizer of seaweed with vegetables

Ingredients: - 100 g dried seaweed; - 2 carrots; - 3 onions; - 3 cloves of garlic; - 2 red bell peppers; - 0.5 chili pepper; - 0.5 tsp apple cider vinegar; - 2 tablespoons soy sauce; - 1 handful of sesame seeds; - salt; - vegetable oil.

Soak the seaweed in 2 tbsp. cold water for 30-40 minutes. After swelling, put it together with the liquid in a saucepan and put on fire. Boil the kelp for about half an hour over medium heat until soft, then drain the water completely. Peel the vegetables and cut: carrots and bell peppers - into thin strips, onions - into half rings, chili peppers - into small pieces.

Heat vegetable oil in a large skillet or wok. Quickly fry the chili, toss in the sesame seeds and onions. After 2 minutes, add carrots. After 5 minutes of frying, with constant stirring, put chopped sweet peppers into the pan.

Cut the seaweed into 15 cm strips with scissors and combine with vegetables. Cook everything, remembering to stir the contents of the pan, for another 15 minutes. Transfer the mass to a bowl, pour in the vinegar, soy sauce, season with crushed garlic and salt to taste.

Seaweed is a unique product that is both food and medicine. In order for the body to receive the entire set of vitamins in sufficient quantities, dishes with kelp should definitely be included in the daily diet.

Basic rules for product preparation

The food industry offers three varieties of seaweed for further use:

Canned cabbage usually contains flavor enhancing ingredients. It can be vinegar, bay leaf, onion, sunflower oil and spices. In this form, it is almost ready for use.

Housewives will have to “conjure” a little over dried and frozen seaweed before adding it to the salad.

Dried cabbage should first be soaked - 100 g of dried kelp will require 500 ml of cold water. After 12 hours, the water must be drained, and the laminaria thoroughly rinsed, pour cold water again and boil. Boil seaweed should be 15-20 minutes after boiling water, then drain the broth. This procedure must be repeated two more times. After the last cooking, the cabbage is already suitable for adding to the salad.

Frozen cabbage must be thawed, washed in cold water and boiled.

The cooking sequence is the same as with dried cabbage.

The cooking process can be reduced to three to four minutes if the kelp has already been boiled before drying or freezing.

1. Homemade seaweed salad

Despite the simplicity and unpretentiousness of the recipe, this is one of the most delicious salads with kelp. It should definitely be included in the family menu.

• Seaweed - 150-200 g
• Boiled carrots - 1 piece
• Onion - 1 head
• Sunflower oil - 3 tbsp. spoons
• Hard boiled egg - 1 pc.
• Vinegar - 1 tbsp. a spoon

Cut the kelp into the thinnest possible strips, carrots and boiled eggs can be grated on a coarse grater or cut with a knife. Finely chop the onion.

Then you need to combine all the ingredients, mix well and season.

For dressing, vinegar is mixed with vegetable oil in a ratio of 1: 3.

2. Seaweed in Korean

Spicy Korean salad will especially appeal to those who love all kinds of oriental delicacies. This is a great alternative to the well-known "Korean" carrots - the taste is no less pleasant and rich, and there are significantly more nutrients thanks to the seaweed included in the recipe.

• Canned seaweed without spices - 200 g
• Sweet bell pepper - 2 pcs.
• Onion - 2 heads
• Large raw carrots - 1 pc.
• Vegetable oil - 1-2 tbsp. spoons
• Soy sauce - 2 tbsp. spoons
• Garlic - 2-3 cloves
• Korean spices
• Vinegar - 3 tbsp. spoons

Cut the carrots into thin strips (it’s easier to do this with a special grater), onions into thin half rings. Pepper - thin strips. Drain the seaweed from the jar into a colander to drain excess liquid.

The next stage is the heat treatment of cooked products. It is better not to break the order. Vegetables need to be constantly stirred. The onion rings are laid out first in the pan. They should be warmed up for one and a half minutes. Then grated carrots are sautéed for two or three minutes. Then you should lay out sweet peppers and seaweed.

It should be remembered that this stage should not take more than 5 minutes - the vegetables should not be fried, they should only warm up.

To prepare the marinade, you need to combine spices, soy sauce and vinegar, add crushed garlic and mix.

The dressed salad should be allowed to cool and brew a little so that the ingredients are saturated with the dressing.

The advantage of this recipe is the shelf life of the salad - it retains freshness for a week, but it can only be stored in the refrigerator.

3. Kelp salad with potatoes

Thanks to traditional ingredients with a bright, rich taste, a nutritious salad with potatoes and seaweed will be appreciated and even those who do not like kelp will be able to include in their diet.

• Canned kelp - 250 g,
• Boiled eggs - 2-3 pieces
• Pickled cucumber - 1-2 pcs.
• Potato - 3-4 tubers,
• Salad onion - 1 head
• Mayonnaise - 2-3 tbsp. spoons
• Spices

Bake potatoes "in their uniforms", cool, remove the skin. Dice eggs, potatoes, onion and cucumber.

Drain excess liquid from seaweed.

Combine all ingredients, season with mayonnaise and spices.

Allow the salad to cool slightly before serving.

4. Seaweed with shrimp

Seafood is perhaps the most organic addition to kelp. An interesting combination of flavors and textures makes the salad a real delicacy.

• Boiled shrimp - 0.3 kg
• Canned kelp - 250 g
• Hard-boiled eggs - 3 pcs.
• Celery stalks - 2-3 pcs.
• Lemon juice - 3 tbsp. spoons
• Onion - 1 pc.
• Mayonnaise - 3 tbsp. spoons
• Spices.

Mix kelp with chopped eggs, onion and celery. Add pre-prepared shrimp to the rest of the ingredients.

Dress the salad with lemon juice and mayonnaise. Salt and pepper to taste and let the salad cool slightly.

5. Kelp salad with herring

Seaweed does not have a pronounced taste, so it is easy to combine with other products. A very successful combination of kelp with slightly salted fish.

• Bank of canned cabbage 250 g - 1 pc.
• Lightly salted herring - 100 g
• Boiled eggs - 3 pcs
• Lettuce bulb - 1 head
• Mayonnaise - 3 tbsp. spoons
• Spices
• Vinegar - 1 tbsp. a spoon

Finely chop the eggs, onion and cabbage. Remove all small and large bones from the fish, cut into medium cubes and mix with salad. Season with vinegar, add mayonnaise and spices.