Korean Style Seaweed Salad
Korean style tofu with spicy "natto"and "mekabu" sauceNatto - fermented soybeansMekabu - root of the wakame seaweed
Simply mix "mekabu" and "natto" with a hint of Korean spice and pour over tofu. It's healty, delicous low-calorie recipe.
Processed seafood used
-
湯通しめかぶ（細切）
有限会社山証（宮城県）
詳しくはこちら
Processed seafood used
-
Akiko I. Yoon
Homemaker in SoCal being married to Korean. Love to try new ingredients or cuisine, and cook for families and friends. My dishes are heavily influenced by Korean and California cuisine.
- Servings
- Serving 2
- Cooking time
- 5 min
- Total servings
- Serving 2
- Cooking time
- 5 min
Ingredients
- Soft tofu
- 1/2
- Mekabu (root of the wakame seaweed)
- 1 pack
- Natto (fermented soybeans)
- 1 pack
- A Gochujang
- 1 tsp
- A Chinese chilli bean paste (dou ban jiang)
- some
- A Ground sesame
- 1 tsp
- A Noodle soup (2 times concentrated) or soy sauce
- 1/2 tsp
- A Sesame oil
- 1/2 tsp
- B Green onion (chopped)
- to taste
- B Toasted sesame
- to taste
- B Korean seaweed
- to taste
Directions
- Cut tofu into half.
- Finely chop green onion.
- Mix all ingredients A and pour over tofu.
- Put topping B on top as much as you like.
Remarks
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