Photo: Korea Ministry of Food and Drug Safety

Seaweed Sauce and Tartare

Name: Seaweed Sauce and Tartare
Cuisine: South Korea
Ingredients: scallops (2 pcs); shrimp (3 whole); 20 g dried seaweed (miyeok) (20g); king oyster mushroom (1 pc); 30 g spinach (30g); 50 g tomato (50g); 10 g garlic (10g); black olives (3 pcs); quail eggs (5 pcs); lemon (1/4 pc); 100 g soy milk (100g); 50 g heavy cream (50g); 200 g milk (200g)

미역소스와 타르타르

Main dish · Boiled

MainsCourse

202kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Seaweed Sauce and Tartare

Not spicyNo porkNo meat or alcoholGluten-freeContains: egg, dairy, soy, shellfish

Ingredients Tap an ingredient to check it off

Servings1

scallops관자(2 pcs)
shrimp새우(3 whole)
dried seaweed (miyeok)미역(20g)
20 g
king oyster mushroom새송이버섯(1 pc)
spinach시금치(30g)
30 g
tomato토마토(50g)
50 g
garlic마늘(10g)
10 g
black olives블랙올리브(3 pcs)
quail eggs메추리알(5 pcs)
lemon레몬(1/4 pc)
soy milk두유(100g)
100 g
heavy cream생크림(50g)
50 g
milk우유(200g)
200 g

Nutrition per serving

202kcal

16.1gCarbs

13.1gProtein

9.5gFat

306.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Soak the seaweed thoroughly in cold water.
Peel the shrimp and mince them together with one scallop to form meatballs.
Slice the other scallop and sear it in a pan.
Finely mince the mushroom, tomato, and black olives.
Blanch the spinach and seaweed in boiling water and chop finely.
Mince the garlic and boil it with the milk, then add the chopped seaweed and spinach and the shrimp meatballs and bring to a quick boil.

💡 TipIt uses the natural savory flavor from the seaweed and shrimp, so no salt is needed.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.