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Ingredients
- Pickled Seaweed
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8 ounces
dried kelp or "myuk"
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3 quarts
cold water
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1 pint
soy sauce
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1 cup
rice vinegar
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1 cup
distilled white vinegar
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1/2 cup
mirin
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3
pieces of dried shiitake
- Kale and Pickled Seaweed Banchan
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1 pound
kale
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Pickled seaweed
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3
cloves chopped raw garlic
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3 tablespoons
toasted sesame seeds
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3 tablespoons
Dwenjang, Korean soy bean paste
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2 tablespoons
honey
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1 tablespoon
ground black pepper
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1/2 cup
chopped scallions
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1/4 cup
toasted sesame oil
Directions
- Pickled Seaweed
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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
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Whisk together all the other ingredients and pour over the seaweed. Pickle for at least one day.
- Kale and Pickled Seaweed Banchan
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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)
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Mix in pickled seaweed (squeeze out excess pickling liquid). Massage in the dwenjang and honey in, until evenly distributed.
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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.
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