Recipe of Ultimate Wakame Seaweed and Kimchi Toast

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, wakame seaweed and kimchi toast. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Wakame Seaweed and Kimchi Toast is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Wakame Seaweed and Kimchi Toast is something that I have loved my whole life. They’re fine and they look fantastic.

I made toast using kimchi, spring onions, mayonnaise, cheese, as well as some wakame seaweed from the Sanriku region. Thick and texturized Sanriku region wakame makes a great topping for toast. Please adjust the amount of kimchi and mayonnaise to taste. Be sure to thoroughly soak and rehydrate the dried wakame before using.

To get started with this recipe, we must first prepare a few ingredients. You can cook wakame seaweed and kimchi toast using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Wakame Seaweed and Kimchi Toast:

1. Make ready 1 slice Rice bread
2. Prepare 1 Butter or margarine
3. Take 1 pinch Dried wakame seaweed preserved in salt
4. Get 2 heaping tablespoons (Soak in water, then cut when plumped
5. Take 2 heaping tablespoons Kimchi
6. Get 1 tablespoon, (to taste) Mayonnaise
7. Prepare 3 tbsp Spring onion (chopped)
8. Get 1 Pizza cheese (melting cheese)
9. Get 2 Walnuts

Toast it and grind it in a spice grinder, then use it on top of popcorn, along with olive oil. Instructions Pour boiling water over dried seaweed. Within a second, it will shrink and toast the surface. The color of the seaweed will turn slightly green, too.

Instructions to make Wakame Seaweed and Kimchi Toast:

1. Wipe the salt off of the wakame seaweed and soak in water to rehydrate. Cut into small pieces. Or you can take a bit from something else you're making.
2. In a bowl, combine the drained wakame seaweed, kimchi, and mayonnaise. The ratio of the wakame, kimchi, and mayonnaise should be 2 : 2 : 1~2.
3. Spread butter on the bread and top with the mixture from Step 2.
4. Top with the chopped onion, cheese, and crushed walnuts. Toast in an toaster oven until the top is toasted a light brown and enjoy.

Within a second, it will shrink and toast the surface. The color of the seaweed will turn slightly green, too. Flip to the other side and continue to toast. This vinegary, sweet seaweed salad is a refreshing summer side dish! Miyeok (미역), also known as wakame, is an edible brown sea vegetable that is highly nutritional.

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