Dried Pollock and Roasted Seaweed recipe - ingredients, nutrition and when to eat it
This simple side dish is made by adding roasted seaweed and sesame oil to shredded dried pollock, then roasting everything until crisp.
This simple side dish is made by adding roasted seaweed and sesame oil to shredded dried pollock, then roasting everything until crisp. Its nutty, savory flavor pairs well with rice, making it perfect for a busy evening.
Grilled & stir-fried · 10 minutes to cook
Nutrition (per 38.5g serving): 159.9 kcal · protein 23.2g · carbohydrate 1.3g · fat 6.6g · sodium 149.8mg
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: Don’t roast the seaweed for too long—take it out as soon as it becomes fragrant to avoid a bitter taste.
Tips: Shredded dried pollock can already be salty, so don’t add salt right away. Taste it first and adjust if needed.
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Ingredients (1 serving)
- Shredded dried pollock — 30 g
- Roasted seaweed — 2 sheet
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp