Gochujang Stir-Fried Seaweed Stems recipe - ingredients, nutrition and when to eat it
Seaweed stems stir-fried with gochujang seasoning make a savory, spicy side dish for rice.
Seaweed stems stir-fried with gochujang seasoning make a savory, spicy side dish for rice. They’re easy to serve alongside a meal and go especially well with lunch or dinner when you’re craving something spicy.
Side dishes · 15 minutes to cook
Nutrition (per 120.3g serving): 108.9 kcal · protein 2.7g · carbohydrate 9.4g · fat 8g · sodium 559.5mg
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: Salted seaweed stems vary in saltiness by brand. Taste a little before cooking and adjust how long you soak them.
Tips: Avoid overcooking the stems so they keep their crisp, chewy texture.
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Ingredients (1 serving)
- Seaweed stems — 100 g
- Korean chili paste — 0.5 Tbsp
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Sugar — 0.3 tsp