Mustard sauce and cold seaweed salad. Seasoned seaweed vinegar (
I needed light and sour food to stimulate my appetite in the hot weather, so I made cold vegetables with seaweed, which is the easiest to get.
2 serving
Within 15 minutes
시골할매
Ingredients
  • Seaweed
    1cup
  • Carrot
    1/5ea
  • thick soy sauce
    2TS
  • Vinegar
    2TS
  • Sugar
    1.5TS
  • a connoisseur
    1TS
  • sesame salt
    1/2TS
  • crushed garlic
    1ts
Cooking Steps
STEP 1/7
Mix the mustard sauce in proportion.
STEP 2/7
Blanch the soaked seaweed slightly.
STEP 3/7
Blanch and cool quickly in cold water.
STEP 4/7
Cut it into bite-sized pieces to make it easy to eat.
STEP 5/7
Finely shred the carrot.
STEP 6/7
Put the ingredients and sauce in a bowl.
STEP 7/7
Mix them evenly. (It tastes better if you keep it very cold in the refrigerator.)
Seaweed doesn't get viscous if you blanch it a little bit, and the chewiness doesn't fade.
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