CookGo
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Seaweed Vinegar Salad

Coût $8, économiser $7

Source: Recommended by CookGo

  • 30 Min
  • 4 Portions
  • $8

INGRÉDIENTS

  • Main Ingredients

    • 4 handfuls soaked seaweed
    • 🥒 1/2 cucumber, sliced
    • 1 chili pepper, sliced

  • Seasonings

    • 2 tbsp soy sauce
    • 4 tbsp gochujang
    • 1 tbsp plum extract
    • 🧄 1 tbsp minced garlic
    • 1 tbsp vinegar
    • 1 tbsp sesame oil
    • 1 tbsp sesame seeds

ÉTAPES

1

Wash the soaked seaweed, remove excess water, and cut into bite-sized pieces.

2

Mix 4 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp plum extract, 1 tbsp minced garlic, 1 tbsp vinegar, and 1 tbsp sesame oil until well combined.

3

Add sliced cucumber, chili pepper, and the prepared seaweed to the sauce. Mix well to coat evenly.

4

Sprinkle sesame seeds on top before serving.

NUTRIMENTS

Par portion

🔥

80

Calories

  • 2g
    Protéines
  • 10g
    Glucides
  • 3g
    Graisses

💡 Astuces

This dish is best served fresh, but can be stored in the fridge for up to 1 day.You can substitute plum extract with honey or sugar if unavailable.For a spicier version, add more chili pepper or a dash of chili powder.

⚠️ Précautions

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