Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, tossed salad with lots of korean nori seaweed. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tossed Salad with Lots of Korean Nori Seaweed is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Tossed Salad with Lots of Korean Nori Seaweed is something that I’ve loved my whole life. They’re nice and they look wonderful.
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.
To get started with this particular recipe, we must prepare a few ingredients. You can cook tossed salad with lots of korean nori seaweed using 8 ingredients and 4 steps. Here is how you can achieve that.
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
- Get 2 small Cucumber
- Make ready 2 tsp Gochujang
- Get 1 tsp Doubanjiang
- Make ready 1 tsp Chinese chicken soup stock granules
- Get 1 generous amount Sesame seeds
- Get 3 tbsp Sesame oil
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. Nori seaweed is a nutritious sea vegetable, containing many phytonutrients, like minerals and polysaccharides.
Instructions 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!
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. Seaweed or sea vegetables are forms of algae that grow in the sea. They're a food source for ocean life and range in color from red to green to brown to black. Seaweed grows along rocky shorelines around the world, but it's most commonly eaten in Asian countries such as Japan, Korea and China. Войти.
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