Seaweed Salad

Yields1 Serving

 0.11 oz DRIED SEAWEED
 1.76 oz Shredded radish
 1.06 oz Shredded cucumber
 0.09 oz Salt
 0.11 oz Minced garlic
 0.32 oz PLUM VINEGAR
 0.12 oz Sugar
 ROASTED SESAME (As Needed)

1

Shred the radish and cucumber. Then begin to pickle them in salt by putting them in a container. Wait at least one day before serving.

2

Soak OTTOGI DRIED SEAWEED in water for 5~10 minutes or until soft. Drain the water and cut the seaweed into 2 inch picees.

3

Mix OTTOGI PLUM VINEGAR, the seaweed pieces, radish, and radish.

4

If desired, drizzle OTTOGI SESAME OIL.

CategoryCuisine

Ingredients

 0.11 oz DRIED SEAWEED
 1.76 oz Shredded radish
 1.06 oz Shredded cucumber
 0.09 oz Salt
 0.11 oz Minced garlic
 0.32 oz PLUM VINEGAR
 0.12 oz Sugar
 ROASTED SESAME (As Needed)

Directions

1

Shred the radish and cucumber. Then begin to pickle them in salt by putting them in a container. Wait at least one day before serving.

2

Soak OTTOGI DRIED SEAWEED in water for 5~10 minutes or until soft. Drain the water and cut the seaweed into 2 inch picees.

3

Mix OTTOGI PLUM VINEGAR, the seaweed pieces, radish, and radish.

4

If desired, drizzle OTTOGI SESAME OIL.

Seaweed Salad