Semogari Seaweed Salad recipe - ingredients, nutrition and when to eat it
This summer side dish combines chewy Semogari seaweed with cucumber and a sweet-and-spicy vinegar gochujang dressing.
This summer side dish combines chewy Semogari seaweed with cucumber and a sweet-and-spicy vinegar gochujang dressing. Its gentle ocean flavor and tangy taste make it a light accompaniment to rice.
Side dishes · 15 minutes to cook
Nutrition (per 216g serving): 122.1 kcal · protein 4.3g · carbohydrate 23.6g · fat 3.5g · sodium 448.7mg
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: The saltiness of Semogari seaweed varies by product, so taste a piece before seasoning it.
Tips: Squeeze out plenty of water so the dressing does not become diluted and the chewy texture stays intact.
Tips: Add the cucumber just before serving to keep it crisp.
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Ingredients (1 serving)
- Semo-gasari seaweed — 100 g
- Cucumber — 0.5 pc
- Gochujang (Korean red chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 Tbsp
- Minced garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp