Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, korean-style salad with peeled cucumbers and wakame seaweed. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Yummy Wakame Seaweed Salad - Wakame Salad - Cooking with Sros. Korean-style sautéed sea plant ("miyeok julgi bokkeum":미역줄기볶음). Cucumber salad with boiled octopus (you can get "octopus sashimi" in the Japanese grocery store).
Korean-Style Salad with Peeled Cucumbers and Wakame Seaweed is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Korean-Style Salad with Peeled Cucumbers and Wakame Seaweed is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have korean-style salad with peeled cucumbers and wakame seaweed using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Korean-Style Salad with Peeled Cucumbers and Wakame Seaweed:
- Make ready 2 Cucumbers
- Prepare 50 grams Wakame seaweed
- Take 1 tbsp ☆Soy sauce
- Get 1 tbsp ☆Lemon juice
- Get 1 tbsp ☆Sesame oil
- Take 1/2 tsp ☆Sugar
- Make ready 1/2 tsp ☆Gochujang
- Make ready 1 dash ☆Garlic (grated)
- Take 1 tsp ☆White sesame seeds
- Get You can use your favourite dressing as well
- Take 1 Green onions
Our easy recipe is for a sunomono made with wakame, or seaweed, and cucumber. Fermented from rice, rice vinegar plays an essential role in Japanese, Chinese, Korean and Vietnamese cuisines. This vinegary, sweet seaweed salad is a refreshing summer side dish! Miyeok (미역), also known as wakame, is an edible brown sea vegetable that is highly nutritional.
Instructions to make Korean-Style Salad with Peeled Cucumbers and Wakame Seaweed:
- Mix the ☆ ingredients well. If you have enough time, please let the seasoning chill in the fridge.
- Peel the cucumbers, and slice diagonally. Cut the wakame seaweed into bite-sized pieces.
- Add the Step 2 ingredients into the Step 1 dressing and mix. Serve on a plate, sprinkle chopped green onions on top, and it's done.
- It's also tasty to add leafy greens, lettuce, and tofu, etc.
Dried miyeok is staple in Korean pantries, and used to make soups and salads year around. In the raw/fresh form, miyeok is brown. Place the Wakame Seaweed into a bowl of cold water to rehydrate. De seed the cucumber and either grate or slice into long strips. Drain the cucumbers and squeeze out any extra water.
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