Seaweed (miyeok) stalks for holiday dishes, Korean radish pickles.
Mixing & Dressing⏱ 10min👥 4 servings
Ingredients
- One pack of seaweed (miyeok) stalks (approximately 340g).
- One-quarter of a pear.
- 1/4 teaspoon of salt.
- 3 tablespoons of double-strength vinegar.
- 2 tablespoons of plum syrup.
- Wasabi paste, 3-6 cm.
- A small amount of black sesame seeds.
Instructions
1
In a bowl of water that is just enough to submerge the ingredients, add 1 tablespoon of flour and soak the seaweed stems for 3 minutes to remove any fishy smell. Then, rinse them thoroughly.
2
Place the seaweed stems in boiling water and blanch for 20 seconds. Then, rinse them under cold water and squeeze out any excess moisture.
3
Cut the ingredients into bite-sized pieces, and thinly slice the pear.
4
Mix salt, vinegar, plum syrup, and Dijon mustard to create a marinade.
5
Toss the seaweed (miyeok) stems with a seasoning sauce, then add finely chopped pear and gently mix. Sprinkle with sesame seeds and serve.