| Level: | Intermediate |
| Total: | 18 min |
| Prep: | 15 min |
| Cook: | 3 min |
| Yield: | 4 servings |
Ingredients
- 1 pound ogo
- 3/4 cup Fresh Lemon Dressing, recipe follows
- 1 teaspoon minced garlic
- 1 teaspoon Korean chile pepper paste
- 1 tablespoon soy sauce
- 1 cup lemon juice, strained
- 2 cups water
- 1/2 cup distilled vinegar
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 1/2 teaspoon grated lemon rind
- 1 1/4 cups sugar
Instructions
- To prepare the ogo: Blanch the ogo in a pot of boiling water for 1 to 2 minutes. Drain ogo and rinse under cold, running water. Soak ogo in ice water for 5 minutes, to seal in flavor and crunchiness. Drain well and place in a large bowl.
- Add Fresh Lemon Dressing, garlic, chile paste, and soy sauce, and mix well.
- Mix all ingredients together and shake well.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 265 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 0 g |
| Sugar | 64 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 646 mg |
Reviews
This sounds delicious. I have found fresh ogo seaweed from Monterey Bay Seaweeds in California. They grow dulse too – the bacon flavored one.
Awesome recipe! I have a question..where can I find organic ogonori here in the US? Thanks!