Top Rated Seaweed Recipes

As the winner of our 101 Best Food Trucks in America for 2013, Red Hook Lobster Pound knows how to make a mean lobster roll, and here's how they do it.  Click here to read how to Make the Ultimate Lobster Roll Click here to see 10 Classic Summer Sandwich Recipes
View Recipe
5

Naeng-Myeon Ice-Cold Noodles
This dish is one of my dad’s favorites. My mom used to make it for him in the summertime. I can still remember the slurping noises at the dinner table when naeng-myeon was served. These totally addictive cold noodles are from the North of Korea, where my dad is from, so this is a dish dear to his heart. Korean naeng-myeon noodles are the best, as they contain sweet potato and buckwheat that gives them a great springy texture. They are also thinner than regular buckwheat noodles, which make them perfect for slurping. The “salad” that I developed that goes on top is a total crowd pleaser. Make more to serve on the side, if you like. — Judy Joo, host of Cooking Channel’s new series Korean Food Made Simple Click Here to See More Soup Recipes  
View Recipe
4.666665

seaweed salad annie chun's
Annie Chun’s, the pioneer of seaweed-based snacks, provides this Cucumber, Avocado, and Seaweed Salad recipe that’s perfect for a light, nutritious spring treat. Utilizing sea greens, this recipe includes Korean seaweed and nutrient-packed avocado.This recipe is provided by Annie Chun’s.
View Recipe
4

Asian Pasta Salad with Seaweed
At your next gathering, everyone will be asking for seconds when you make this dish. Infused with Asian flavors like sesame oil, soy sauce, and seaweed salad, this pasta salad is sure to be a home run.
View Recipe
4

A seafood bake that is perfect for a fall evening. 
View Recipe
4

Rice Cake and Dumpling Soup
Here’s a soup traditionally eaten at Seollal, the celebration of the Korean New Year. It’s easy to make, and an anchovy stock gives this soup a subtle richness and body. If anchovies aren’t to your liking, however, feel free to substitute any other kind of stock.Although some of the ingredients can be hard to find, there’s not a whole lot of work left once you do. Chewy rice cakes, made from glutinous rice flour and water, can often be found vacuum-sealed in the refrigerated section of Asian supermarkets, or you can try online. For the dumplings, you can buy frozen dumplings at the store, or if you feel like making them from scratch, you can check out our recipe for Korean Mandu. — Will BudiamanClick here to see Celebrate the Korean New Year.Click here to see The Ultimate 1-Pot Meal Roundup.
View Recipe
4

Add vegetables and this doubles as a perfectly good summer soup. I use asparagus stock here because this sauce is going to accompany my Asparagus Paella, but feel free to replace it with basic stock.   Click here to read the full story on Dirt Candy: A Cookbook.
View Recipe
4

Soft Tofu and Vegetable Soup
I love soft silken tofu, and this spicy soup is surprisingly addictive. The mushroom stock gives this stew, or jjigae, a deep earthy taste and complexity. The sweet zucchini and the creamy egg cut the spiciness as well. This is one of my favorite jiggaes and it is so good for you; perfect for a cold winter’s evening. — Judy Joo, host of Cooking Channel’s new series Korean Food Made Simple Click Here to See More Soup Recipes  
View Recipe
4

Chef David Burke prepared this dish and its whimsical presentation at the Southern Westchester Food and Wine Festival.
View Recipe
4

Cucumber Sesame Seaweed Snacks
Recipe Courtesy of Annie Chun'sLeave out the raw fish with these cucumber sesame seaweed rolls. The sliced ginger, chopped seaweed and sesame dressing replicates the flavors of your favorite sushi.
View Recipe
3.333335

Risotto with Onion Cream, Smoked White Sauro, and Crispy Seaweed
Take a walk on the exotic side with this risotto with smoked white fish and fried seaweed. Sauro is a white fish similar to swordfish found in Italy; if you can’t find it, smoked swordfish is an acceptable substitute.
View Recipe
3

Shabu Shabu
Shabu-shabu is one of Japan's most popular hot pot dishes along with Sukiyaki. It consists of raw assorted vegetables, tofu, and paper-thin slices of raw beef (or pork) cooked in kombu dashi (broth).  The name "shabu-shabu" comes from the Japanese sound and action of the thinly sliced meat being swished with chopsticks in the hot pot. Typically shabu-shabu is served with broth in a clay pot on portable stoves. The raw ingredients are served on two plates, one for the meat and one for all the vegetables. It's a fun meal since everyone sits around the hot pot and cooks together.
View Recipe
2