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Salad of Korean seaweeds
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- 10 g of dried seaweeds mark OTTOGI. - 4 spoonful with soup of soya. - 4 spoonful with soup of mirin. - A spoonful with soup of sugar.
Miteok-Muchim, the salad of seaweeds in Korean !
Crumble the dried seaweeds and plunge them into a container of cold water containing 2 liters of water for thirty minutes
. Rinse them in a sieve in the courante water. Bring to a boil in one stewpot 2 liters of water, and plunge seaweeds there for 1 minutes
. Rinse them in a colander with cold water and let drain. Mix in a bowl, 4 spoonful with soup of soya, 4 spoonful with soup of mirin, a spoonful of soup of sugar which you will pour at the last moment as a simple vinaigrette.
Recommended Wine : Gros plant sur lie
This Recipe was added to our catalog on Saturday 28 September, 2013.
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