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Korean-style wakame and bean sprouts salad




Whisky with Soda

This is a refreshing salad that can be eaten as a side dish, or as a condiment to other dishes. While the wakame is a staple ingredient in this recipe, the bean sprouts can be substituted with soy bean sprouts, celery, or any other vegetable with a crunchy component. Cooked edamame can also be added for additional texture and flavor.

Processed seafood used

AnitaAnita Lau

Anita Lau is a cookbook author, food writer, and critic with almost 33 years of culinary experience in Asia, as well as North America. She has appeared on Gordon Ramsay's Hell's Kitchen as a guest judge, and was also an International Producer on Netflix's The Final Table.

Serving 4
Cooking time
45 min
Total servings
Serving 4
Cooking time
45 min


1 cup
Bean sprout
Red bell pepper(julienned)
Yellow bell pepper(julienned)
Soy sauce
3 tbsp
Rice vinegar (unsweetened)
3 tbsp
1 tbsp
Korean gojujang paste (red pepper paste with onion and garlic)
1 tsp
Sesame oil
1 tbsp
Green onions cut into scallion (optional)
2 stalks


  1. Soak wakame in cold water for 15 minutes, drain, refresh water, and soak another 15 minutes(if using very salty wakame, dried wakame will only need to be re-hydrated). Remove from water and drain. Cut into thin strips, or julienne.
  2. Place bean sprouts and julienned bell peppers in a bowl and pour boiling water over and soak for 30 seconds. Drain and rinse with cold water, set aside.
  3. To prepare the dressing/marinade, mix together soy sauce, rice vinegar, mirin gojujang. After everything is combined, add sesame oil and give it a quick stir.
  4. Combine wakame, bean sprouts, bell peppers into a large bowl. Toss with dressing and refrigerate for at least an hour, and serve as a side dish.
  5. If using scallions, toss into the salad before refrigerating.


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