CookGo
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Cheongpomuk Seaweed Salad

Cost $5, save $10

Source: Recommended by CookGo

  • 15 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Main Ingredients

    • 400g cheongpomuk (mung bean jelly)
    • 🥕 1 carrot, julienned
    • 1 sheet roasted seaweed
    • 🧅 1 green onion, chopped

  • Seasoning

    • 2 tbsp soy sauce
    • 🧂 2 pinches salt
    • 0.5 tbsp sesame oil
    • 1 tsp sesame seeds

STEPS

1

Boil water in a pot.

2

Cut the cheongpomuk into bite-sized pieces.

3

Julienne the carrot and chop the green onion.

4

Blanch the cheongpomuk in boiling water until translucent.

5

Drain the cheongpomuk and remove excess water.

6

Heat olive oil in a pan and sauté the carrot and green onion briefly.

7

Place the blanched cheongpomuk on top of the sautéed vegetables.

8

Crumble the roasted seaweed over the dish.

9

Add soy sauce, sesame oil, salt, and sesame seeds.

10

Mix everything thoroughly and serve on a plate.

NUTRIENTS

Per 1 serving

🔥

150

Calories

  • 5g
    Protein
  • 10g
    Carbs
  • 3g
    Fats

đź’ˇ Tips

Cheongpomuk is a low-calorie, gluten-free option perfect for weight loss.You can substitute roasted seaweed with nori sheets for a different texture.Prepare the vegetables and seasoning ahead of time for quicker assembly.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.