Cold Tossed Three Shreds
Korean-style cold appetizer of shredded kelp, green pepper, and red pepper, balanced with sweet, sour, salty, and spicy flavors. A refreshing dish, often served to stimulate the appetite or alongside drinks.
Ingredients
Hydrated seaweed (washed, cut into thin strips)
200 g
Green pepper (washed, stem and seeds removed, cut into strips)
50 g
Red pepper (washed, stem and seeds removed, cut into strips)
50 g
Refined salt
1.5 g
Soy sauce
40 g
Vinegar
25 g
Sugar
25 g
Minced ginger
20 g
Roasted sesame seeds
15 g
Chili powder
25 g
Sesame oil
to taste
Cooked celery segments
to taste
Instructions
1
Blanch the seaweed strips
Wash the seaweed and cut into thin strips. Blanch in a pot of boiling water for 2 minutes, then remove, rinse with cold water, and drain well.
2
Blanch the green and red pepper strips
Wash the green and red peppers, remove the stems and seeds, and cut into strips. Blanch each separately in a pot of boiling water, remove, rinse with cold water, and drain well.
3
Season and toss together
In a clean porcelain bowl, combine the seaweed strips, green pepper strips, and red pepper strips. Lightly marinate with salt, then add the soy sauce, vinegar, sugar, minced ginger, chili powder, and sesame oil. Stir until evenly mixed and the sugar has dissolved, then remove and let cool.
4
Marinate to develop flavor
Place the cooked celery segments in a clean porcelain bowl, pour the tangy and spicy sauce over them, and marinate for 40 minutes. Transfer to a serving plate, drizzle with sesame oil, and serve.
