Sea Vegetable
Korean Tot
A tier
Korean tot is hijiki/sargassum-type black seaweed in Korean cuisine—sides, namul, and rice mixes with sesame oil and garlic. Assertive sea flavour. Seasoned namul after soak and boil; rice toppings. Korean grocery label. Mineral and savoury.
Track this ingredient
Unit
Characteristics
Preparations
NamulRice Mix
Traits
BlackKoreanKorean NameMineralNamulSavourySesame Garlic
History
KR
Korean coastal cuisine used tot as a seasoned vegetable side.
KR
Packaged tot supported urban Korean home cooking.