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)
How to Make It
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.
Toast sesame seeds in a large frying pan over medium heat, stirring often, until golden, 3 to 4 minutes. Pour into a bowl.
Add 1 tbsp. oil to the pan with the garlic and onions; sauté over medium heat until softened, 1 minute. Remove from heat.
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.
Taste and add rice vinegar if you like. Serve warm or at room temperature.
*Buy dried seaweed at natural foods stores and Asian markets, loveseaweed.com, seaweed.net, ohsv.net, or great-eastern-sun.com.
Adapted from the 2001 cookbook Growing Up in a Korean Kitchen by Hi Soo Shin Hepinstall.
Note: Nutritional analysis is per 3/4-cup serving.
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