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- 8 ounces dried kelp or "myuk"
- 3 quarts cold water
- 1 pint soy sauce
- 1 cup rice vinegar
- 1 cup distilled white vinegar
- 1/2 cup mirin
- 3 pieces of dried shiitake
- Bloom the dried kelp into cold water for 30 minutes. Once the kelp is bloomed, squeeze out the excess water and cut into 1" bite-sized pieces
- Whisk together all the other ingredients and pour over the seaweed. Pickle for at least one day.
Kale and Pickled Seaweed Banchan
- 1 pound kale
- Pickled seaweed
- 3 cloves chopped raw garlic
- 3 tablespoons toasted sesame seeds
- 3 tablespoons Dwenjang, Korean soy bean paste
- 2 tablespoons honey
- 1 tablespoon ground black pepper
- 1/2 cup chopped scallions
- 1/4 cup toasted sesame oil
- Take the bear necessity kale and remove from the stem. Lightly toss in salt and sugar, and massage the kale until it softens (about two minutes)
- Mix in pickled seaweed (squeeze out excess pickling liquid). Massage in the dwenjang and honey in, until evenly distributed.
- Add finely chopped raw garlic, toasted sesame seeds, ground black pepper, finely chopped scallions, and toasted sesame oil. Add additional pickling liquid to adjust to your taste.
- This recipe is a Community Pick!