Korean Style Seaweed Salad
This lightly spicy dressing with a hint of sesame oil aroma goes perfectly well with seaweed and veggies.
Processed seafood used
-
まるごと浅漬けわかめ
本田水産株式会社(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 2-3
- Cooking time
- 10 min
- Total servings
- Serving 2-3
- Cooking time
- 10 min
Ingredients
- Leaf lettuce
- 5 leaves
- Cucumber
- 1
- Wakame seaweed (asazuke)
- 1/2 pack
- <Dressing> Lemon juice
- 1 1/2 tbsp
- Sesame oil
- 1 tbsp
- Sugar
- 1 tbsp
- Chicken bouillon powder
- 2 tsp
- Gochujang (Korean chilli sauce)
- 1/2 tsp
- Sesame
- some
Directions
- Rinse leaf lettuce and drain well.
- Cut cucumber in half lengthwise and then into thin diagonal slices.
- Take out 1/2 of asazuke wakame seaweed from the package.
- Mix all dressing ingredients.
- Toss wakame seaweed and cut vegetables with dressing and serve.