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We hope you got insight from reading it, now let’s go back to cucumber and korean nori seaweed namul recipe. You can cook cucumber and korean nori seaweed namul using 8 ingredients and 3 steps. Here is how you do it.
The ingredients needed to cook Cucumber and Korean Nori Seaweed Namul:
- Take 2 Cucumbers
- Provide 1/2 clove Garlic
- Use 1 big sheet Korean nori seaweed
- Use 1 dash Soy sauce
- Prepare 1 tsp Salt
- Take 2 tsp Sesame oil
- Use 1 tbsp Toasted white sesame seeds
- Prepare 1/2 tsp Korean powdered red chilli
Steps to make Cucumber and Korean Nori Seaweed Namul:
- Slice the cucumber into thin rounds, rub in the salt, and leave for a while. Squeeze out excess water from the cucumber. Grate the garlic.
- Add the grated garlic, red chili and sesame oil to the cucumber, and massage well by hand. Shred up the Korean nori seaweed, and mix with the cucumber.
- Have a taste, and add a small amount of soy sauce. Sprinkle with the toasted white sesame seeds to finish, and it's done.
See recipes for Tofu Kimchi Salad, Korean Style Lettuce Salad too. Nori when wet becomes soft and disintegrate, so the whole dish may become black… each type of seaweeds is quite different (even though English is just "seaweed"). Abstract Namul (greens) is the driving force behind the fact that Korea has the highest per capita vegetable consumption in the world and also the secret to the longevity of Koreans. The word "Namul" refers to foods made by seasoning and mixing edible plants or leaves. The seaweed site is a source of general information on all aspects of seaweeds.
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