Spicy Vinegared Seaweed Stem Salad recipe - ingredients, nutrition and when to eat it
Seaweed stems tossed in a tangy vinegar and gochujang dressing make a crunchy, spicy-sour side dish that perks up the appetite.
Seaweed stems tossed in a tangy vinegar and gochujang dressing make a crunchy, spicy-sour side dish that perks up the appetite. It’s a lovely addition to a summer meal.
Side dishes · 15 minutes to cook
Nutrition (per 137.5g serving): 69.1 kcal · protein 3.1g · carbohydrate 14.3g · fat 1.4g · 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: Salt levels vary by brand, so taste the seaweed stems as they soak and adjust the soaking time.
Tips: Squeeze out plenty of water after blanching so the dressing doesn’t get diluted.
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Ingredients (1 serving)
- Seaweed stems — 100 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Minced garlic — 0.3 tsp
- Toasted sesame seeds — 0.5 tsp