Discover Korean Food 109: Dr. Sook-Ja Yoon’s “Omija-Haecho-Muchim”

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[Ingredients & Quantity]
150g Schizandra Berry, 30g Seaweed
Schizandra Berry Sauce: 3tsp Schizandra Berry Fermented Liquor, 1&1/2tsp Vinegar, 1/2tsp, 1/2tsp Salt

[Recipe]
1. Soak the Seaweed in cold water for an hour. Drain it.
2. Make the Schizandra Berry Sauce by mixing the ingredients.
3. Serve the Seaweed with the Schizandra Berry Sauce.

[Tips]
* Mix the seamed just before serving it.
* You can use warm water for dried seaweeds.
* While soaking in the warm water you can add vinegar to remove the fishy smell; and this will make the seaweed more chewy.

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