Banchan: Seaweed salad. Recipe
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
- A bunch of dried seaweed.
- 1 teaspoon of gochuchang. (Korean pepper paste.)
- 1 Teaspoon of rice wine vinegar.
- 1 teaspoon of soy sauce.
- 1 teaspoon of sesame oil.
- A pinch of sugar.
- A pinch of salt and RED PEPPER FLAKES.
- Roasted sesame seeds.
Recipes for your iPhone
Find delicious recipes on what ingrediants you already have! Download iPhone app now!
How to make Banchan: Seaweed salad.
One of my favourite Korean banchan (side dishes.) Enjoy!
- Boil your seaweed in some water for about 15 minutes or until they're soft. (Not chewy anymore.. or hard.)
- While it's boiling, mix all the remaining ingredients except the sugar, salt, pepper flakes and sesame seeds in a bowl. Leave aside.
- When done, drain the seaweed and run through icy cold water. Squeeze most of the water out.
- With kitchen scissors, cut the seaweed into several smaller strips. (Or chop 'em up into strips.)
- Put the seaweed in a bowl and put the dressing on, mix it with your hands.
- Add about a pinch of sugar and salt, adjust to your liking. Add the red pepper flakes to your liking as well.
- Garnish with roasted sesame seeds. Can refrigerate or serve immediately.
oh, i like this. now i know how to make it. Thanks