Healthy & Refreshing: Korean Seaweed Salad

Nothing beats a healthy and refreshing salad in the hot summer days! To celebrate the end of the rain and misery in Vancouver, I will be showing you how to make a sweet and savoury Korean seaweed salad that is perfect for the warm weather ahead.

Banchan, which translates to side dish in Korean, is usually served in small portions along with rice and soup. As a lazy university student, I don't always cook and I certainly don't cook vegetables every day. So I usually prepare these side dishes over the weekend in big batches and store them in the fridge, and they can last up to a week.

Seaweed is an highly nutritional and contains high levels of iodine, which is a very important mineral for thyroid functions. Simple and healthy, it's definitely worth a try!

Ingredients

• Salted seaweed stem

• Minced garlic

• Oil

• Sesame oil

• Salt, sugar

• Soy sauce (optional)

Recipe

1. Rinse seaweed stem thoroughly and soak for at least 30 minutes in cold water

2. Heat small amount of oil in a large sauté pan over medium high heat and add minced garlic

3. Add seaweed stem

4. Add sesame oil, salt and sugar to taste

5. Toss seaweed with seasonings over low heat

The seaweed salad is best served cold. Enjoy!

Korean Seaweed Salad

Remember to soak the seaweed stems!