Seaweed recipe. Seaweed bibimbap with green onions!
It's rice thief laver salad that you can make a bowl of rice if you mix it savory and salty. It's good to put on hot white rice and eat it as a laver bibimbap. It's also good to use soggy laver, so try making it with chives.
4 serving
Within 30 minutes
라니조아
Ingredients
  • Kim
    20piece
  • Scallions
    1handful
  • Salt
    1ts
  • thick soy sauce
    3TS
  • salted anchovies
    2TS
  • Sesame oil
    3TS
  • Sugar
    1TS
  • sesame salt
    little
Cooking Steps
STEP 1/8
Grill the seaweed crispy over the fire.
STEP 2/8
And I put it in a disposable plastic bag, blocked the entrance, rubbed it with both hands, and crushed it. Open the plastic bag and open it with your hands if there is a large piece
STEP 3/8
Add a little salt to the boiling water and blanch the chives slightly with the white part.
STEP 4/8
Blanch it like this, rinse it in cold water, squeeze the water, and cut it into 4cm long pieces.
STEP 5/8
Making marinade 3 tablespoons of soy sauce, 2 tablespoons of anchovy sauce, 3 tablespoons of sesame oil, 1 tablespoon of sugar, and a lot of sesame salt!
STEP 6/8
I put the chopped chives in the sauce and mixed them
STEP 7/8
Put the seaweed in here and mix it evenly so that it doesn't clump together. You can make it like this and eat it as a side dish, or you can put it as a bibimbap garnish.
STEP 8/8
Seasoned laver that's good to make and eat when you don't have the right side dishes!
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