CookPal AI
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Seaweed Vinegar Salad (Miyeok Chomuchim)

Coût $5, économiser $10

Source: Recommended by CookPal

  • 30 Min
  • 3 Portions
  • $5

INGRÉDIENTS

  • Vegetables

    • 1 handful dried seaweed
    • 🧅 1/2 onion
    • 🥒 1/2 cucumber
    • 🥕 A small amount of carrot

  • Seasonings

    • 2 tbsp gochujang
    • 1 tbsp chili powder
    • 1 tbsp soy sauce
    • 1 tbsp vinegar
    • 1 tbsp oligosaccharide
    • 🧄 1 tbsp minced garlic
    • 🧂 1 tbsp sugar
    • 1 tbsp sesame oil
    • A small amount of sesame seeds

ÉTAPES

1

Soak dried seaweed in water for 20 minutes until softened.

2

While soaking the seaweed, chop onion, cucumber, and carrot into bite-sized pieces.

3

Mix all seasoning ingredients in a bowl to prepare the sauce.

4

Blanch the soaked seaweed in boiling water for 3 minutes to soften further.

5

Rinse the blanched seaweed in cold water and drain well using a colander.

6

Combine seaweed, chopped vegetables, and prepared sauce in a large bowl and mix thoroughly.

7

Serve the seaweed salad as a refreshing and healthy side dish.

NUTRIMENTS

Par portion

🔥

120

Calories

  • 3g
    Protéines
  • 15g
    Glucides
  • 3g
    Graisses

💡 Astuces

Blanching the seaweed helps remove its toughness and enhances flavor.Adding apple can balance the spicy and tangy flavors with a hint of sweetness.This dish is low in calories and rich in fiber, making it ideal for weight management.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.