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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 ounce wakame*, snipped into 1-in. pieces if in large chunks (about 1 cup) |
1 cup dulse* (about 1/2 oz.) |
1 cup arame* (about 1/2 oz.; or use more dulse) |
2 tablespoons sesame seeds |
2 tablespoons toasted sesame oil, divided |
3 large garlic cloves, thinly sliced crosswise |
2 green onions, sliced |
1 1/2 tablespoons reduced-sodium soy sauce |
1 tablespoon unseasoned rice vinegar (optional) |
Directions:
1. Look through seaweeds for any small pebbles or debris and discard. Soak wakame and arame in separate bowls with cool water to cover generously until tender, 5 to 12 minutes for wakame and 9 to 10 minutes for arame. Drain well. Snip dulse into 2-in.-long pieces; don't soak.
2. Toast sesame seeds in a large frying pan over medium heat, stirring often, until golden, 3 to 4 minutes. Pour into a bowl.
3. Add 1 tbsp. oil to the pan with the garlic and onions; sauté over medium heat until softened, 1 minute. Remove from heat.
4. Add seaweeds, remaining 1 tbsp. oil, and soy sauce. Toss gently to coat well and let stand until dulse is softened, 5 minutes. Mix in sesame seeds.
5. Taste and add rice vinegar if you like. Serve warm or at room temperature.
6. *Buy dried seaweed at natural foods stores and Asian markets, , , , or great-eastern- .
7. Adapted from the 2001 cookbook Growing Up in a Korean Kitchen by Hi Soo Shin Hepinstall.
8. Note: Nutritional analysis is per 3/4-cup serving.
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