The meeting of chewy cockles and hard seaweed...Seasoned seaweed
I bought raw seaweed from the market. In the past, I thought it was cumbersome to prepare raw seaweed, but now I ate and sold raw seaweed. If you dip the soft-washed seaweed in red pepper paste and take a bite, your mouth will be fullIt's full of sound. If you can't eat raw seaweed, blanch it. The chewy texture of seaweed is also delicious.
3 serving
Within 30 minutes
배고픈엄마
Ingredients
  • Braised cockle can
    1ea
  • a stem of seaweed
    1handful
  • Red pepper paste
    2.5TS
  • fine red pepper powder
    1/2TS
  • crushed garlic
    1/2TS
  • Sesame
    1/2TS
  • Sesame oil
    1/2TS
Cooking Steps
STEP 1/9
I used canned cockle.
STEP 2/9
Sieve a 140g can of cockles and drain the soup
STEP 3/9
The raw seaweed is... put the raw seaweed in a large bowl and pour enough water to cover the seaweed and let sit for at least 40 minutes. Add salt and don't rub hard. The seaweed gets torn and worn out. If you soak it in tap water, the stiff seaweed becomes soft. Then shake it several times in water, drain it with a sieve, and dip it in red pepper paste. It's really good. Of course, it's my personal taste.
STEP 4/9
If you can't eat raw seaweed, blanch it. It's firm and has a good texture. Put a stem of raw seaweed in boiling water and stir it up.
STEP 5/9
Then, put it through a sieve and let it cool enough in cold water to drain.
STEP 6/9
A piece of blanched seaweed...It's about a fist.
STEP 7/9
The blanched seaweed is about 2~3cm thick, so cut it and...
STEP 8/9
Put it in a vegetable dehydrator and spin it to drain as much as possible
STEP 9/9
Put the prepared seaweed and cockles in a bowl, add 2+1/2 tablespoons of red pepper paste, 1/2 tablespoon of fine pepper powder, 1/2 tablespoon of minced garlic, 1/2 tablespoon of sesame seeds, and 1/2 tablespoon of sesame oil.
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