🍽️ A savory, refreshing side dish that awakens the appetite with fragrant dill and toasted dried seaweed, perfectly balanced with a salty-savory flavor that makes it an excellent rice companion.
Rinse the dill thoroughly under running water to remove any impurities, then chop into bite-sized pieces.
Cut the red chili pepper in half, remove the seeds, and slice thinly.
Place the seaweed on a dry pan, layering two sheets at a time, and toast both sides until crisp. Transfer to a plastic bag and crush into bite-sized pieces.
In a large bowl, combine the anchovy sauce, sugar, and sesame oil in the specified amounts. Mix well until the sugar is completely dissolved.
Add the prepared dill and red chili to the seasoned sauce and gently toss to avoid crushing the herbs.
Finally, add the crushed seaweed and toasted sesame seeds. Gently fluff and mix with your fingertips to evenly distribute without clumping.
Chop the dill and red chili, and toast the seaweed in a dry pan before crushing it.
Mix anchovy sauce, sugar, and sesame oil in a bowl to make the dressing.
Combine all prepared ingredients and toasted sesame seeds with the dressing and gently toss.
Cooking tips 💡
Toasting dried seaweed in a pan removes moisture and off-flavors while enhancing its rich, nutty taste.
Avoid pressing or stirring too vigorously after adding the seaweed, as it may clump together like paste; instead, gently fluff and mix.
Anchovy sauce can be substituted with dried shrimp sauce or tuna sauce if preferred.
Recommended for 🙋
⭐Those looking to use up leftover dried seaweed in a delicious way.
⭐People seeking a minimal-effort, no-cook side dish recipe.