Korean Temple Food Week
Recipes

Side dishes

Pickled

Fermenting

Pickled Seaweed Laver

Ingredients

· 10 Sheets of Seaweed Laver

· 3 Chestnuts

· 5 Jujubes

· 1 Ginger

[Pickling Solution]

· 3T Sesame Seeds

· 3T Naturally Brewed Soy Sauce

· 2T Fine Red Chili Powder

· 5T Grain Syrup

· 3T Sesame Oil

· 1T Korean Pepper Powder

Directions

1

Cut the seaweed lavers into 5-6㎝ pieces. Peel the jujubes, chestnuts and ginger and shred.

2

Add to the pot the vegetable stock, Naturally Brewed Soy Sauce, red chili powder and Grain Syrup and bring to a boil.
Leave to cool off.
When cooled off, add the jujube, chestnut, ginger and sesame seeds to complete the pickling solution.

3

Brush the above pickling solution per 2 to 3 layers of cut seaweed lavers.

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