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Chef’s RECIPE@ホーム

Korean Style Seaweed Salad

Seaweeds

Salad

Whisky with Soda

Sake

This lightly spicy dressing with a hint of sesame oil aroma goes perfectly well with seaweed and veggies.

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

  1. Rinse leaf lettuce and drain well.
  2. Cut cucumber in half lengthwise and then into thin diagonal slices.
  3. Take out 1/2 of asazuke wakame seaweed from the package.
  4. Mix all dressing ingredients.
  5. Toss wakame seaweed and cut vegetables with dressing and serve.

Remarks

Best paring with Whisky with Soda