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

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.

* 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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