Pickled kelp, sweet and sour
If you eat the hard kelp that's fully seasoned My mouth is full of the scent of the sea The ingredients we put together, the tot, is cartilage, Mushrooms are also chewy, so you can enjoy various vegetables.
4 serving
Within 30 minutes
가루씨
Ingredients
  • Sea tangle
    1kg
  • tot
    5~10piece
  • Shiitake mushroom
    4ea
  • Cheongyang red pepper
    3ea
  • Ginger
    3piece
  • Soy sauce
    1cup
  • Sugar
    1cup
  • Vinegar
    150cc
  • Water
    600cc
  • Cheongju
    100cc
  • ground pepper
    little
Cooking Steps
STEP 1/9
To get rid of the saltiness
Rinse the kelp and tot 3 to 4 times in water.
STEP 2/9
Shiitake mushrooms, ginger, and hot pepper
Cut it into small pieces so it's easy to eat
STEP 3/9
Put kelp and tot in boiling water
Please parboil it for a minute.
STEP 4/9
Blanch, rinse in water and drain.
STEP 5/9
1 cup of soy sauce, 1 cup of sugar, 150cc of vinegar,
600cc of water, 100cc of refined rice wine or soju,
Add a little pepper and bring to a boil.
STEP 6/9
When it boils up like in the picture
Remove from heat and cool completely~~
STEP 7/9
Cut the kelp into 6cm and 7cm wide pieces.
STEP 8/9
In a bowl, kelp, tomatoes, peppers,
Add mushrooms and ginger, one at a time.
STEP 9/9
Pour in the chilled sauce,
If you stay overnight, today's cooking is over.
The expiration date is about 15 days. If you're going to eat it for more than 2 weeks Please pack it in small packages and store it in the freezer~~ Or you can share it with many people!!
Cooking review
5.00
score
  • 771*****
    score
    I made it in the morning and ate it in the evening. I also added lemon and garlic slices
    2018-12-13 21:01
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