Name: Sweet, Salty, and Sour Wakame Salad with Bibimbap Noodle Sauce
Prep time: 21 min
Cook time: 17 min
Total time: 38 min
Ingredients: 60 grams Salted wakame (dried wakame); 1/2 Cucumber; 2 Lettuce or red leaf lettuce; 1/2 Japanese leek (or onion); 1 tbsp ♣ Gochujang; 1 tbsp ♣ Vinegar; 1 tbsp ♣ Mentsuyu; 1 1/2 tbsp ♣ Sesame oil; 1 clove Grated garlic

If you are having problem recently in the kitchen when it comes to obtaining your cuisine just right, you are not the only one. Many individuals have all-natural cooking skill however not quite adequate knowledge to prepare with perfection. This Sweet, Salty, and Sour Wakame Salad with Bibimbap Noodle Sauce recipe is a good start, very easy to prepare and also tasty.

Sweet, Salty, and Sour Wakame Salad with Bibimbap Noodle Sauce

To cook Sweet, Salty, and Sour Wakame Salad with Bibimbap Noodle Sauce you need 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Sweet, Salty, and Sour Wakame Salad with Bibimbap Noodle Sauce :

Provide Salted wakame (dried wakame).

Provide Cucumber.

Use Lettuce or red leaf lettuce.

You need to prepare Japanese leek (or onion).

Prepare ♣ Gochujang.

You need to prepare ♣ Vinegar.

Use ♣ Mentsuyu.

Provide ♣ Sesame oil.

Prepare Grated garlic.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you ought to add salt, but it is a good rule of thumb to add a minimum of a pinch or 2 when you begin cooking and again at the very end. Your palate are the ultimate guide here, so taste often.

instructions :Sweet, Salty, and Sour Wakame Salad with Bibimbap Noodle Sauce

Soak the wakame in water to rehydrate. Chop into bite-sized pieces. Cut the cucumber lengthwise in half, then thinly slice diagonally..

Shred the lettuce into bite-sized pieces. Chop the Japanese leek into 3-cm matchsticks, or thinly slice the onion into wedges..

Combine all of the ♣ ingredients in a bowl, add the wakame and vegetables, then toss right before serving..

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