YIELDS
6-8 servings as an appetizer
PREP TIME
COOK TIME
TOTAL TIME
- 1 pack (200g) Seaweed
- 1 tbsp Soy Sauce
- 1 tbsp Black Vinegar
- 1 tsp Chili flakes
- 1 tsp Sesame Seeds
- 1/4 tsp Sugar
Directions
1. Soak the seaweed in hot water for at least 10 minutes. An alternative option, is to soak the seaweed in a bowl of room temperature water through the day or overnight. You’ll want to leave a lot of room because the seaweed expands.
2. Drain any remaining water. Add the soy sauce, black vinegar, chili flakes and sugar. Mix well.
3. Sprinkle toasted sesame seeds on top. Let it chill in the fridge and serve!
See what I mean? This dish is dead easy. I add this seaweed to salads, soups, or have it as a side dish. It’s both flavorful and light, with a satisfying umami. If you’re meal prepping or have any leftovers, it will last for up to four days.
Also by Debbie: Vegan Vermicelli Noodles In Sweet Soy Sauce (Malaysian Bihun Goreng Putih)
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Photo: Debbie Tan
