Seasoned Saltwort recipe - ingredients, nutrition and when to eat it
This light spring side dish is made by tossing saltwort with a sweet-and-sour gochujang dressing.
This light spring side dish is made by tossing saltwort with a sweet-and-sour gochujang dressing. Its crisp, lightly salty flavor perks up the appetite and pairs well with rice at lunch or dinner.
Vegetables · 10 minutes to cook
Nutrition (per 116g serving): 84.8 kcal · protein 2.5g · carbohydrate 12.6g · fat 3.2g · sodium 505mg
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: If the saltwort is too wet, the dressing can become watery, so drain it well in a colander after washing.
Tips: Saltwort wilts quickly when tossed for too long, so mix it just before serving.
Tips: Adjust the vinegar and sugar little by little to taste.
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Ingredients (1 serving)
- Sea asparagus — 80 g
- Gochujang — 2 tsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 0.5 pc