Seasoned Wakame & Bean Sprouts

December 23rd, 2010 § 0 comments

Christmas is coming. It’s a time to keep eating.

I can kind of understand how the feeling of foie gras goose at this time of the year. But how can I resist a beautiful christmas pudding with brandy butter in front of me?

So, I made super healthy dish for my stomach tonight and prepare for the Christmas dinner.

This Korean origin “Sesame & Garlic” seasoning goes well with many kind of vegetables. I picked up Wake seaweed and bean sprouts today’s recipe. Because Wakeme is amazingly healthy ingredient. It’s very low-calorie, rich in vitamins & minerals (cleanse the blood) and has a high iodine content which is great for controlling metabolism. The effectiveness of this iodine is doubled when the seaweed is eaten with oil.


— Seasoned Wakame & Bean Sprouts (Serves 2 : side dish) —

3 tablespoons dried wakame seaweed flakes

150g bean sprouts

1 tablespoon sesame seeds

1 clove garlic, peeled

2 tablespoons sesame oil

1/4 teaspoon salt

1/2 small chili, very finely chopped


Soak the wakame flakes as it directed on the package. Drain rehydrated wakame flakes and set aside.

Add the bean sprouts for a large pan of slightly salted boiling water, cook 30 seconds. Drain the boiled bean sprouts in a colander, cool down and set aside.

Place the garlic, sesame seeds and sesame oil in a mortar, crush and pound them.

Place the wakame, the bean sprouts and the seasoning (in the mortar) in a bowl then add the salt and chili.

Mix everything well in a bowl and serve in a small plate.

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