Korean wakame is a high-quality dried wakame that is made with a high-soaking technique that is delicious and nutritious. Before eating, it is necessary to know the correct soaking and cooking methods to ensure maximum retention of its nutrients and taste.
First, let's take a look at how to soak Korean wakame. Unlike the traditional soaking method, the soaking of Korean wakame requires the use of high-power soaking technology. The specific steps are as follows:
1.Take an appropriate amount of Korean wakame and soak it in warm water for about 2-3 minutes to allow it to absorb water and expand.
2.Remove the soaked wakame and rinse it with water to remove impurities and sand from it.
3.Place the cleaned wakame in a bowl, add an appropriate amount of warm water, and soak for about 30 minutes to 1 hour until it softens completely.
4.A pinch of salt or vinegar can be added during the soaking process to help soften the wakame while adding to the taste.
Next, let's take a look at how to cook Korean wakame. Due to its delicious taste and rich nutrients, it can be used in the cooking of a variety of dishes. Here are two common ways to cook:
1.Coleslaw.
Rinse the soaked wakame with water and cut it into pieces of appropriate size. Put the chopped wakame into a bowl, add an appropriate amount of salt, vinegar, sugar, light soy sauce and other seasonings, mix well and serve. You can add an appropriate amount of chili oil or sesame oil to enhance the flavor according to your personal taste. Coleslaw wakame is refreshing and tasty, making it suitable for summer consumption.
2.Wakame stew.
Rinse the soaked wakame with water and cut it into pieces of appropriate size. Put the chopped wakame into a pot, add an appropriate amount of water and seasonings (such as salt, chicken essence, ginger slices, etc.), bring to a boil, turn to low heat and simmer for about 10-15 minutes. During the stewing process, you can add the right amount of ingredients such as tofu or eggs according to your personal taste to increase nutrition and taste. Wakame stew is mellow and rich, making it suitable for winter.
In addition to the above two methods, Korean wakame can also be used in a variety of cooking methods such as stir-frying, porridge, etc. Either way, be careful not to overcook so as not to compromise the taste and nutritional value.
In conclusion, Korean wakame is a high-quality dried wakame that retains its nutrients and taste with the right soaking and cooking methods. Whether it's cold salad, stew, or other cooking methods, they can be paired and adjusted according to personal tastes. I hope this article will be helpful for you to understand and eat Korean wakame.