Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, tossed salad with lots of korean nori seaweed. It is one of my favorites. This time, I will make it a little bit tasty. This will be really 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 popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Tossed Salad with Lots of Korean Nori Seaweed is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook tossed salad with lots of korean nori seaweed using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Tossed Salad with Lots of Korean Nori Seaweed:
- Get 1 Lettuce (looseleaf or butterhead)
- Take 2 sheets Korean nori seaweed
- Take 2 small Cucumber
- Get 2 tsp Gochujang
- Take 1 tsp Doubanjiang
- Make ready 1 tsp Chinese chicken soup stock granules
- Make ready 1 generous amount Sesame seeds
- Make ready 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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