Side dishesEasy
Seasoned Sea Mustard Sporophyll
Chewy seasoned sea mustard sporophyll salad with a bright sweet-spicy Korean dressing.
Prep 12minCook 3min4 servings
miyeokgwi muchimseasoned seaweed side dishkorean sea vegetable saladhealthy banchanspicy seaweed salad
Instructions
- 1
Rinse and blanch sporophyll in boiling water for 30 seconds.
- 2
Cool in cold water, squeeze dry, and cut into bite-size pieces.
- 3
Mix red pepper flakes, soy sauce, vinegar, sugar, and garlic.
- 4
Toss the sporophyll evenly in the dressing.
- 5
Finish with sesame oil and sesame seeds.
Tips
Over-blanching can make it tough.
Resting 10 minutes in the fridge improves flavor.
Nutrition (per serving)
Calories
52
kcal
Protein
2
g
Carbs
7
g
Fat
2
g
Adjust Servings
2servings
→
servings
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