Korean · Lunch
Seasoned Seaweed Salad
Korean muchim-style seaweed salad built from rehydrated wakame tossed in a light dressing of sesame oil, rice vinegar, soy sauce and a touch of agave nectar, finished with sesame seeds, scallion and garlic. Cold, briny, faintly sweet-tart, with a slick tender-chewy texture, served chilled as a small side plate.
$2
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
192Calories
4.9gProtein
6.2gFat
32.1gCarbs
1.8gSugar
2.5gFiber
614mgSodium
0mgChol
0.9gSat Fat
280mgPotassium
153mgCalcium
2.4mgIron
0mcgVitamin B12
4.1mgVitamin C
Goes well with
Dry Sauvignon Blanc
local
Yujacha (Yuzu Citrus Tea)
international
vegan
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Place the 5.3 oz (150g) dried wakame in a small bowl and cover with cold water, submerging fully.
2
Chill
Let the wakame soak at room temperature for 10 minutes until softened and expanded.
3
Drain
Tip the wakame into a fine sieve and gently squeeze to press out excess water, then pat dry with a paper towel.
4
Whisk
In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, agave nectar and minced garlic until smooth.
5
Toss
Add drained wakame, sliced scallion and gochugaru to the dressing and toss until coated.
6
Plate
Mound the seaweed salad onto a chilled plate and scatter sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g dried wakame
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp rice vinegar
- 3 tsp3 tsp soy sauce
- 2 tsp2 tsp agave nectar
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1/2 tsp1/2 tsp gochugaru (optional, for light heat)
