Spicy Seasoned Gashiri Seaweed recipe - ingredients, nutrition and when to eat it
This summery side dish combines chewy gashiri seaweed and crisp cucumber in a tangy, spicy dressing.
This summery side dish combines chewy gashiri seaweed and crisp cucumber in a tangy, spicy dressing. It makes a refreshing addition to lunch or dinner on days when you want something light and appetizing.
Vegetables · 15 minutes to cook
Nutrition (per 156g serving): 80.2 kcal · protein 3g · carbohydrate 14g · fat 3.2g · sodium 125.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze the gashiri seaweed thoroughly so excess water does not dilute the dressing.
Tips: Cucumber releases water as it sits, so toss everything together just before serving.
Tips: Adjust the soaking time according to how salty the gashiri seaweed is.
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Ingredients (1 serving)
- Gashiri (sea moss) — 80 g
- Cucumber — 0.5 pc
- Gochujang — 1 tsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Minced garlic — 1 tsp
- Sesame oil — 0.5 tsp
- Whole sesame seeds — 1 tsp