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Chef’s RECIPE@ホーム

Korean-style wakame and bean sprouts salad

Seaweeds

Salad

Beer

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.

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

Ingredients

Wakame
1 cup
Bean sprout
170g
Red bell pepper(julienned)
1/4
Yellow bell pepper(julienned)
1/4
Soy sauce
3 tbsp
Rice vinegar (unsweetened)
3 tbsp
Mirin
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

Directions

  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.

Remarks

Best paring with Beer

Best paring with Whisky with Soda