Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, tossed salad with lots of korean nori seaweed. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Nori is low in calories and rich in nutrition, including vitamin K, DHA and iodine. But nori, like any food, isn't good for your health when consumed in excess. A type of dried seaweed that is commonly used in Japanese and Korean cuisine, nori is typically available in thin sheets that are cut or torn into.
Tossed Salad with Lots of Korean Nori Seaweed is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Tossed Salad with Lots of Korean Nori Seaweed is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have tossed salad with lots of korean nori seaweed using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Tossed Salad with Lots of Korean Nori Seaweed:
- Make ready 1 Lettuce (looseleaf or butterhead)
- Make ready 2 sheets Korean nori seaweed
- Prepare 2 small Cucumber
- Prepare 2 tsp Gochujang
- Take 1 tsp Doubanjiang
- Prepare 1 tsp Chinese chicken soup stock granules
- Make ready 1 generous amount Sesame seeds
- Take 3 tbsp Sesame oil
Nori seaweed is a nutritious sea vegetable, containing many phytonutrients, like minerals and polysaccharides. Used as laver or as sheets, it has Nori is considered one of the most domesticated of the Asian seaweed varieties. Extensively cultivated for centuries by the Japanese using traditional. Japanese seaweed salad, also called "wakame salad," is a simple-yet-flavorful dish often found as a side in Japanese cuisine.
Steps to make Tossed Salad with Lots of Korean Nori Seaweed:
- Rip up the lettuce leaves into easy to eat pieces. Cut up the cucumber into bite-sized pieces.
- Mix all the seasoning ingredients together in a bowl, and add the vegetables. Mix well with your hands so that the vegetables are completely coated with the sauce.
- Shred up the Korean nori seaweed with your hands and add to the salad to finish!
- This is a spring version of the salad! I used fresh chrysanthemum greens, fresh Chinese cabbage, and the same seasoning ingredients. Super yummy!
The seaweed in wakame salad is an edible kelp native to East Asian waters and a staple of both Japanese and Korean diets. This vinegary, sweet seaweed salad is a refreshing summer side dish! Ancient folklore tells us that our ancestors learned from seeing whales eating seaweed after giving birth. Dried miyeok is staple in Korean pantries, and used to make soups and salads year around. Grind nori in a blender, scraping down sides as needed, until finely ground.
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