Spicy and Sweet Seasoned Sea Tangle Recipe
Spicy and Sweet Seasoned Sea Tangle Recipe
Super Easy and Delicious Seasoned Sea Tangle Made with Wakame!
Here’s a recipe for delicious seasoned sea tangle (wakame) that’s tender and flavorful. While it’s tasty simply dipped in cho-gochujang (spicy red chili paste sauce), dressing it with a homemade seasoning elevates it to a fantastic side dish or even a great appetizer. The harmony of fresh sea tangle’s oceanic flavor, crisp vegetables, and a sweet, sour, and spicy sauce is superb. It’s a dish that will make you reach for your chopsticks even when you have no appetite. Try making it now!
Main Ingredients- 1 pack fresh sea tangle (wakame) (approx. 200-250g)
- 1/4 carrot
- 1/2 onion
- 1/4 green onion
Seasoning Ingredients- 1 Tbsp gochujang (red chili paste)
- 1 Tbsp gochugaru (red chili flakes)
- 1 tsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp vinegar
- 1 Tbsp gochujang (red chili paste)
- 1 Tbsp gochugaru (red chili flakes)
- 1 tsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp vinegar
Cooking Instructions
Step 1
First, prepare 1 pack of fresh sea tangle (wakame). Sea tangle is rich in nutrients from the sea breeze it’s grown in.
Step 2
Rinse the sea tangle thoroughly in cold water, at least three or more times, to clean it. Removing the saltiness and washing away impurities is an important step.
Step 3
Fill a pot with plenty of water and bring it to a rolling boil over high heat.
Step 4
Once the water is boiling, add the rinsed sea tangle and blanch it for just about 1 minute. Be careful not to overcook it, as it can become tough. Stick to the time!
Step 5
Immediately after blanching, transfer the sea tangle to cold water to cool it down quickly. This process helps maintain its tender and chewy texture.
Step 6
Drain the cooled sea tangle completely using a sieve. If there’s too much water, the seasoning can become diluted, so it’s best to remove as much moisture as possible.
Step 7
Cut the drained sea tangle into bite-sized pieces, usually about 2-3 cm long. If they are too long, they can be difficult to eat.
Step 8
Now, let’s prepare the vegetables. Slice the carrot thinly into half-moon shapes, chop the green onion finely, and thinly slice the onion. Slicing the vegetables thinly will help them blend well with the sea tangle.
Step 9
It’s time to make the delicious seasoning! In a large bowl, combine 1 Tbsp gochujang, 1 Tbsp gochugaru, 1 tsp minced garlic, 1 Tbsp toasted sesame seeds, 1 Tbsp oligosaccharide (or corn syrup), and 1 Tbsp vinegar for a touch of freshness.
Step 10
Mix all the seasoning ingredients well with a spoon or whisk until the sauce is smooth. If the seasoning seems too thick, you can use a little of the water released from the sea tangle or add a tiny bit of water to reach your desired consistency.
Step 11
In a separate bowl, place the sliced carrots, chopped green onions, and sliced onions first.
Step 12
Arrange the prepared sea tangle nicely on top of the vegetables.
Step 13
Pour the delicious homemade seasoning evenly over the sea tangle and vegetables.
Step 14
Now, gently mix everything together using your hands or a spatula until all ingredients are well coated with the seasoning. Be careful not to mix too vigorously, as this can break down the sea tangle. Gently combine everything for a perfect seasoned sea tangle dish. If you like it spicier, feel free to add some chopped fresh chili peppers. Enjoy your meal!
