Sea Asparagus Salad recipe - ingredients, nutrition and when to eat it
This spring salad combines sea asparagus with tomato and onion, lightly tossed in a sweet-and-spicy gochujang dressing.
This spring salad combines sea asparagus with tomato and onion, lightly tossed in a sweet-and-spicy gochujang dressing. The crisp vegetables pair well with its tangy, sweet, mildly spicy flavor, making it a great side dish for lunch or dinner.
Salads & light · 10 minutes to cook
Nutrition (per 241g serving): 141.4 kcal · protein 4g · carbohydrate 22.2g · fat 5g · sodium 599.8mg
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: Shake off excess water from the sea asparagus so the dressing doesn’t become watery.
Tips: Add the tomato and onion just before eating for a more distinct texture.
Tips: Since sea asparagus is naturally salty, there’s no need to add extra salt.
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Ingredients (1 serving)
- Seabalnamul (Korean herb greens) — 70 g
- Tomato — 1 pc
- Onion — 30 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 2 tsp
- Maesil syrup (green plum syrup) — 2 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp