Seaweed-infused Korean radish pickles.
Mixing & Dressing⏱ 10min👥 4 servings
Ingredients
- 600g of seaweed (Kim).
- 30g green onions (or chives).
- 0.5 red chili pepper (seeds removed).
- 1 clove of garlic (minced).
- 3 tablespoons of anchovy fish sauce (adjust to taste).
- 1 tablespoon of sesame oil.
- 1 tablespoon of black sesame seeds.
- 0.5 cup of purified water.
Instructions
1
Cut the washed seaweed into bite-sized pieces using scissors.
2
Chop the green onions, remove the seeds from the red chili peppers and finely chop them, and mince the garlic.
3
In a bowl, combine the kelp noodles (gamtae), prepared vegetables, 2 tablespoons of anchovy fish sauce, 1 tablespoon of sesame oil, 1 tablespoon of sesame seeds, and 0.5 cup of water.
4
Using chopsticks, gently mix the ingredients to prevent them from clumping together.
5
Taste the dish and if it needs more flavor, add one tablespoon of anchovy fish sauce.