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sea fingers cheong gak on white plate

Green Sea Fingers (Cheong Gak)

Korean Name: 청각

Romanization: Cheong-gak

Scientific Classification: Codium fragile

Also Known As: green sea fingers, dead man's fingers, felty fingers, forked felt-alga, stag seaweed, sponge seaweed, green sponge

Flavor Profile/Texture:

briny

Goes well with:

kimchi, gochujang

What is Cheong Gak (Green Sea Fingers) ?

Cheong-gak 청각 literally means "green antlers" in Korean because of its shape that resembles dear antlers. If you look closely, you will even see a fuzzy surface that resembles the texture of an antler.

This is a delicacy from the sea. Cheong-gak can be eaten on its own - steamed and served with Cho Gochujang but it is better known as an ingredient that's added to Kimjang Kimchi.

Cheonggak Sea Fingers plant on white plate
Cheonggak Green Sea fingers plant on plate

Not To Be Confused With

Sea beans (Hamcho 함초)

Where and What To Buy

In Korea, around Kimjang time, you can buy fresh Cheonggak at the market but otherwise, it is often sold in dried form and you rehydrate it in water before using it.

dried sea fingers on white surface
Dried sea fingers (Cheong Gak)

It is probably hard to buy these outside of Korea but my local Korean grocery store just started selling them so you may have some luck!

How to Use/Cook

Use rehydrated or fresh Cheonggak in Kimchi. Adding it to Cabbage Kimchi makes the Kimchi extra refreshing.

You can also make Cheonggak Hoe 청각회 by blanching the cheonggak then serving it with some sweet and sour gochujang (cho gochujang). Get recipe for cho gochujang HERE.

How to Clean/Store

Store dried Cheonggak in a cool and dry place. Store fresh Cheonggak in the refrigerator.

Recipes that use it:

Easy Kimchi Recipe using the Blender

Korean Vegan Cabbage Kimchi with apples and ginger

Vegan Cabbage Kimchi with Apples and Ginger

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Learn about over 100 popular Korean ingredients in our new ingredient glossary!

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