Cucumber and Korean Nori Seaweed Namul. Great recipe for Cucumber and Korean Nori Seaweed Namul. I was given a lot of Korean nori seaweed as a souvenir. Namul is the Korean macrobiotic way of using minimal spices and sauces to create yummy dishes with vegetables and weeds that gr… The seaweed site is a source of general information on all aspects of seaweeds.
But nori, like any food, isn't good for your health when consumed in excess. A type of dried seaweed that is commonly used in Japanese and Korean cuisine, nori is typically available in thin sheets that are cut or torn into. Namul is the Korean macrobiotic way of using minimal spices and sauces to create yummy dishes with vegetables and weeds that grow in the fields. You can have Cucumber and Korean Nori Seaweed Namul using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Cucumber and Korean Nori Seaweed Namul
- It’s 2 of Cucumbers.
- Prepare 1/2 clove of Garlic.
- You need 1 of big sheet Korean nori seaweed.
- Prepare 1 dash of Soy sauce.
- Prepare 1 tsp of Salt.
- You need 2 tsp of Sesame oil.
- Prepare 1 tbsp of Toasted white sesame seeds.
- Prepare 1/2 tsp of Korean powdered red chilli.
Really, namul is probably the most "traditional Korean" dish that you can make! Korean cuisine make namul with literally everything. The Seasoned Seaweed is the best quality dried seaweed with a fine processing. Weed sounds so unappetizing, so unwanted.
Cucumber and Korean Nori Seaweed Namul step by step
- Slice the cucumber into thin rounds, rub in the salt, and leave for a while. Squeeze out excess water from the cucumber. Grate the garlic..
- Add the grated garlic, red chili and sesame oil to the cucumber, and massage well by hand. Shred up the Korean nori seaweed, and mix with the cucumber..
- Have a taste, and add a small amount of soy sauce. Sprinkle with the toasted white sesame seeds to finish, and it's done..
Yet, seaweed is a terrific food. There are many kinds of seaweed commonly consumed in Japan Nori may be the most familiar seaweed since it's used as a wrapper for sushi. It's usually not cooked, though there are traditional recipes calling for softened nori. Cucumber and seaweed sunomono is a simplest side dish which you can make so quickly. Adding dashi stock to the dressing removes the sharp acidity of the vinegar and it is easier to eat.