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  1. Was watching the Korean entertainment show ‘Europe Outside Your Tent: France,’ and Hangain’s truffle seaweed sauce caught my eye! 👀 I immediately wanted to try it with the ingredients I had on hand, and it was fabulous!! She used Gamtae (Ecklonia cava/Kajime, a type of seaweed), but I decided to use regular Gim, Korean dried seaweed sheets, and it worked out great! 😋👍🏼

    Seaweed has lots of benefits for health, and it’s another enjoyable way to incorporate it into your diet! Hope you give this recipe a try!

    Seaweed Pasta

    Ingredients

    10 oz spaghetti (or your favorite pasta)
    5 sheets of dried seaweed (gim/nori)
    1/3 cup mixed nuts
    1/4 cup truffle oil
    2 tbsp soy sauce
    2 tbsp Yondu Korean fermented vegetable sauce (you can substitute it with fish sauce or tsuyu)

    1. Cook your pasta according to the package instructions.

    2. While your pasta is cooking, let’s toast the dried seaweed over a flame or in a dry pan until it turns from brown-ish to green-ish. A quick tip: keep an eye on it because seaweed toasts faster!

    3. Once your seaweed is nice and toasty, (I like it super toasty!) tear it up and toss it in a blender along with the mixed nuts, truffle oil, avocado oil, soy sauce, and Yondu. Add some pasta water to make things nice and smooth – we aim for creamy perfection!

    4. Transfer your pasta to a bowl and pour that luscious seaweed sauce. Give it a good mix, and voila! Enjoy!! 😋

  2. I made this, this afternoon. It was good and had a wonderful umami flavor. It was tad too salty for me and my family. I'll have to adjust the salt content…maybe less fish sauce or the salted pasta water. What are your suggestions?

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