cách làm GỎI RONG BIỂN Hàn Quốc - món chay đơn giản dễ làm .

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a lighter flavor while canola is budget-friendly.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while white vinegar is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and liquid aminos is a lower-sodium option.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds natural sweetness while agave is often cheaper.

Prepare a hot pan on low heat and toast sesame seeds until lightly fragrant.

In a bowl, add cold water and soak 25g of dried seaweed for 15 minutes.

After soaking, rinse the seaweed under cold water and then transfer it to a bowl.

Pour boiling water over the seaweed and soak for 3 minutes, stirring to ensure it heats evenly.

After soaking, drain the seaweed and let it sit to remove excess water.

Julienne the cucumber, removing the seeds to keep it crunchy, and slice it thinly.

Place the sliced cucumber in a bowl and cover it with ice to keep it crisp while preparing the rest.

Juice the lime, being careful to avoid squeezing too hard to prevent bitterness, and remove the seeds.

Add the lime juice to the bowl with the seaweed, and mix well.

Add the soaked cucumber, sugar, minced garlic, and chili flakes to the seaweed mixture and stir to combine.

Chop cilantro and add two-thirds to the salad, reserving the rest for garnish.

Cut the seaweed into thin strips using scissors or a knife.

Drain the cucumber after 15 minutes to remove excess water and add it to the seaweed mixture.

Mix in the remaining cilantro and sesame seeds, stirring until well combined.

Plate the salad and garnish with remaining cilantro and sesame seeds on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary