White Seaweed Salad
Garlic Mayonnaise, Toasted Sesame Seeds, Sea Salt
White seaweed salad makes a unique sea vegetable banchan (side dish). Seaweed “noodles,” also called kelp noodles, are made from kelp, water, and sodium alginate. Sodium alginate is extracted from the cell wall of brown seaweed. It is used as a stabilizer, thickener, and emulsifier in many common foods. In modernist cuisine it is used as the cold gelling agent to form spheres that have a thin membrane and are filled with a flavored liquid – a technique called spherification, pioneered back in 2003 by Chef Ferran Adrià at El Bulli.
Kelp noodles are fat-free, gluten-free, and low in carbohydrates and calories, and rich in oceanic trace minerals. They have a neutral taste and surprisingly crunchy texture with a curious elasticity. Here, the salad is made with minimal preparation – the noodles are served raw, simply rinsed and coated with a garlicky mayonnaise, toasted sesame seeds and sea salt. The result is an unusual side dish that pairs especially well with spicy Korean dishes.
White Seaweed Salad Recipe
Rinse the seaweed well, then drain completely.
Use kitchen shears to cut the long seaweed strands into more manageable lengths.
In a large bowl, mix mayonnaise with some minced garlic.
Add seaweed to the bowl and toss with the mayonnaise to lightly coat all the strands, add several shakes of toasted sesame seeds, season with sea salt to taste.
I served the White Seaweed Salad with my Spicy Korean BBQ Chicken (recipe here).
I’ve been looking for this recipe for so long after eating it in a restaurant! Thank you for posting it!
Hi Tt: Glad to be of assistance 🙂
It is my original recipe… I am so curious – what restaurant is serving something similar? Is it in LA? I must go to try it!
LL
In Los Angeles, you can get it at Little Tokyo Market at the Little Tokyo Galleria. I found the salad in the prepared food section (where all the prepped Korean side dishes and kimchi are kept refrigerated). It came in a white styrofoam tray and it was called “Seaweed Noodles.” It had mayo, imitation crab, and cucumber in the recipe. Delish!! Much like a cold seafood salad with mayo.
Sounds great!
Thanks for this recipe! I recently had this at Soowon Galbi in Koreantown LA. It was so good I had to go online and try to find a recipe. Glad I found yours!
Hi there. Could you tell me the measurements of the sauce or was it free handed? Thanks
Free-handed. Just mix mayonnaise with some minced garlic…then toss noodles to coat with the mayo.
LL
I believe this is served as a banchan at Mo Ran Gak in Garden Grove, CA
Ive also been looking for a similar recipe after eating something like this from BBQ Hut – its a korean bbq restuarant in illinois. I was curious, what kind of mayo do you use? Like the brand and type? I know koreans have a lot of different types of mayo, and i was wondering if its the sweet mayo.