Thursday, August 28, 2014

New Banchan recipe: Tangy Sea Kelp Salad





I’m like a vacuum cleaner when it comes to this dish, I can’t stop eating it! Mi-Yuk (Sea kelp) could be one of those weird, never-before-seen ingredient to the westerners but it’s been part of asian cuisine for centuries. It is silky, flexible yet crunch and somewhat meaty at the same time which is very different from land leaf greens. It’s hard to describe how good this is, so just try it and you won’t regret it! 
Hmm... you can see that I really have to work on my julienne cut skill! it's too chunky for this dish, but it was still delicious!
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