CookGo
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Cheongpomuk Seaweed Salad

Costo $5, ahorrar $10

Fuente: Recommended by CookGo

  • 15 Min
  • 2 Porciones
  • $5

INGREDIENTES

  • Main Ingredients

    • 400g cheongpomuk (mung bean jelly)
    • 🥕 1 carrot, julienned
    • 1 sheet roasted seaweed
    • 🧅 1 green onion, chopped

  • Seasoning

    • 2 tbsp soy sauce
    • 🧂 2 pinches salt
    • 0.5 tbsp sesame oil
    • 1 tsp sesame seeds

PASOS

1

Boil water in a pot.

2

Cut the cheongpomuk into bite-sized pieces.

3

Julienne the carrot and chop the green onion.

4

Blanch the cheongpomuk in boiling water until translucent.

5

Drain the cheongpomuk and remove excess water.

6

Heat olive oil in a pan and sauté the carrot and green onion briefly.

7

Place the blanched cheongpomuk on top of the sautéed vegetables.

8

Crumble the roasted seaweed over the dish.

9

Add soy sauce, sesame oil, salt, and sesame seeds.

10

Mix everything thoroughly and serve on a plate.

NUTRIENTES

Por 1 porción

🔥

150

Calorías

  • 5g
    Proteína
  • 10g
    Carbohidratos
  • 3g
    Grasas

💡 Consejos

Cheongpomuk is a low-calorie, gluten-free option perfect for weight loss.You can substitute roasted seaweed with nori sheets for a different texture.Prepare the vegetables and seasoning ahead of time for quicker assembly.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.