Seaweed Vinegar Salad

Name: Seaweed Vinegar Salad
Yield: 958 g
Ingredients: Apple Vinegar 4 ml; White Sugar 13 g; Perilla Oil 2 g; Dark Soy Sauce 5 ml; Haechandle Traditional Doenjang 54 g; Sunchang Sun Gochujang 120 g; Fresh Seaweed 760 g

Difficulty EASY 508 kcal

#Seaweed Vinegar Salad #Vinegar Salad #Seaweed Dish #Seaweed Side Dish #Diet Food #Low Calorie #Summer Side Dish #Korean Side Dish #Quick and Easy Recipe #Vinegar Recipe

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Ingredients

Main ingredients

Apple Vinegar 4 ml
White Sugar 13 g
Perilla Oil 2 g
Dark Soy Sauce 5 ml
Haechandle Traditional Doenjang 54 g
Sunchang Sun Gochujang 120 g
Fresh Seaweed 760 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 104.79 g 68%

Protein 26.58 g 17%

Fat 10.46 g 15%

Serving size 958g

Cooking steps

1

Soak the seaweed in cold water.
2

Rinse the soaked seaweed thoroughly and drain the water.
3

Julienne the cucumber and carrot thinly.
4

Place the seaweed and vegetables in a bowl.
5

Add vinegar, sugar, salt, and soy sauce, then mix well.
6

Top with sesame oil and sesame seeds to finish.

Seaweed Vinegar Salad

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