Seasoned Seaweed Stems with Sweet and Spicy Vinegar Sauce recipe - ingredients, nutrition and when to eat it
Seaweed stems tossed with a tangy mixture of gochujang sauce and vinegar. Their pleasantly chewy texture and bright seasoning make them a lovely side dish.
Side dishes · 15 minutes to cook
Nutrition (per 139.8g serving): 90.2 kcal · protein 3.1g · carbohydrate 14.3g · fat 3.7g · sodium 807.5mg
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 may still be salty, so soak them longer and adjust the seasoning after tasting.
Tips: Squeeze out the seaweed stems well so the sauce doesn’t become watery.
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Ingredients (1 serving)
- Seaweed stems — 100 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Garlic — 0.3 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp