Delicious Seasoned Wakame Salad (Two Ways!)
Delicious Seasoned Wakame Salad (Two Ways!)
Savor Winter Wakame: Enjoy This Sea Vegetable in Two Delicious Flavors
Winter is a fantastic time for sea vegetables like wakame! They are alkaline-rich, which can help purify the blood and may assist in preventing blood pressure spikes. Wakame is also packed with iodine, essential for thyroid hormone production. Today, we’ll show you how to prepare this nutrient-dense ingredient in two delightful ways. Experience the chewy texture and fresh oceanic flavor!
Ingredients- 1 pack pre-portioned wakame seaweed (approx. 200-300g)
- Gochujang-based dipping sauce (cho-gochujang), to taste
- 1/2 Tbsp sesame oil
- 1/2 tsp minced garlic
- 1 Tbsp soy sauce or anchovy sauce (fish sauce)
- 1 tsp toasted sesame seeds or ground sesame seeds
Cooking Instructions
Step 1
Start with fresh wakame. Bring a pot of water to a rolling boil. Carefully add the wakame and blanch for about 30 seconds to 1 minute. Be careful not to overcook, as it can become mushy. Immediately drain and rinse the wakame under cold running water to stop the cooking process and cool it down. Gently squeeze out any excess water, then cut it into bite-sized pieces, about 5-7 cm long.
Step 2
In a mixing bowl, combine the prepared wakame with soy sauce (or anchovy sauce), minced garlic, sesame oil, and sesame seeds. Gently massage the seasoning into the wakame with your hands until evenly coated. Taste and adjust the seasoning if needed, adding a little more soy sauce or fish sauce.
Step 3
Arrange the seasoned wakame attractively on a serving plate. You can enjoy it in two ways: serve with a side of cho-gochujang for a sweet and tangy kick, or simply serve the seasoned wakame as is for a more subtle, savory flavor. For those who enjoy a bit of heat, feel free to add a touch of gochujang to the seasoning mix.
