Korean Seasoned Seaweed Rice Bowl
This seasoned seaweed rice bowl stir-fries rehydrated wakame with garlic in sesame oil, seasons it with soy sauce, and serves it over steamed rice. Soaking the seaweed until fully softened gives it a slippery yet slightly chewy texture that glides across the palate when eaten with rice. Toasting the garlic and seaweed together in sesame oil layers a nutty warmth over the sea-mineral base flavor. Soy sauce adds a savory edge that makes the bowl satisfying without any additional side dishes. With only five ingredients and minimal cooking time, this is one of the quickest Korean rice bowls to prepare, yet the mineral-rich character of the seaweed gives it a depth that belies its simplicity.
Adjust Servings
Instructions
- 1
Rehydrate seaweed for 20 minutes and cut into pieces.
- 2
Stir-fry garlic in sesame oil.
- 3
Add seaweed and stir-fry with soy sauce.
- 4
Serve over hot rice.
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Nutrition (per serving)
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