Looking for a quick Korean side dish that’s healthy, bold, and full of umami? This Kale and Seaweed Side Dish combines blanched kale with roasted seaweed, spicy chilli, and a nutty sesame-gochujang dressing. It’s light yet deeply flavourful, perfect as a banchan, meal prep side, or clean eating addition to any Korean-inspired meal.
Inspired by classic Korean vegetable muchim dishes,
this kale and seaweed side balances earthy greens, smoky roasted seaweed,
and spicy-sweet seasoning. Kale holds up beautifully to bold flavours,
while crushed seaweed adds natural umami and minerals. This dish is naturally
plant-based, rich in fibre, iodine, and antioxidants, and keeps well in the
fridge—making it ideal for make-ahead meals or weekly banchan rotation.
Key Ingredients & Their
Roles
• Kale → Hearty texture, nutrient-dense, absorbs
seasoning well
• Dried seaweed (gim) → Umami depth, mineral-rich flavour
• Red chilli → Fresh heat and colour contrast
• Soy sauce → Salty umami backbone
• Gochujang → Spicy-sweet Korean depth
• Sesame oil → Nutty aroma and richness
• Sesame seeds → Crunch and toasty finish
• Sugar → Balances bitterness and spice
• Salt → Enhances natural flavours
Recipe Details
Prep Time: 10 mins | Cook Time: 5 mins | Total Time: 15 mins | Cuisine: Korean | Estimated Calories: ~120 kcal per serving | Servings: 4
🥬 Ingredients
- Kale
– 500 g (1.1 lb)
- Dried
seaweed (gim) – 40 g (1.4 oz)
- Red
chilli – 2, finely sliced
- Soy
sauce – 2 Tbsp
- Sesame
oil – 2 Tbsp
- Sesame
seeds – 1 Tbsp
- Sugar
– 2 tsp
- Salt
– ¼ tsp
- Gochujang
– 1 Tbsp
👩🍳 Instructions
1️⃣ Bring a pot of water to a boil
with 1 tsp salt (100°C / 212°F).
2️⃣ Add kale and blanch for 1 minute, then
transfer immediately to cold water.
3️⃣ Drain well, squeeze out excess water, and chop into bite-size pieces.
4️⃣ Lightly toast seaweed in a dry pan over medium heat (180°C / 350°F) for 30 seconds.
5️⃣ Place seaweed in a plastic bag and gently crush.
6️⃣ In a bowl, combine kale, crushed seaweed, and sliced chilli.
7️⃣ Add soy sauce, sesame oil, gochujang, sugar, salt, and sesame seeds.
8️⃣ Mix well until evenly coated. Serve chilled or at room temperature.
Tips & Ingredient
Substitutions
• Gluten-free: Use tamari or coconut aminos
• Less spicy: Reduce gochujang or chilli
• Extra flavour: Add minced garlic or a splash of rice vinegar
• Time-saving: Blanch kale ahead and store for up to 2 days
FAQ Section
Can I make this ahead?
Yes! It tastes even better after resting for 30 minutes.
How long does it keep?
Up to 3 days in an airtight container in the fridge.
Can I use spinach instead of kale?
Yes, but blanch for only 20–30 seconds.
What type of seaweed works best?
Roasted gim or dried wakame both work well.
Wrap-Up
This kale and seaweed side dish proves healthy food
doesn’t have to be boring. It’s fast, bold, and endlessly versatile.
Have you tried kale in Korean banchan before? Let me know in the comments!
👉
If you enjoyed this, check out my Korean Spicy Cucumber Salad on the
blog.
Keywords (키워드)
kale side dish, Korean banchan, seaweed salad
Korean, healthy Korean side, vegan Korean recipe, 케일반찬,
김무침, 한국반찬, 비건한식, 건강한반찬
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