I love sea moss kimchi! Because It is a delicious and healthy dish. It has a harmonious balance of sour, spicy, salty, and sweet flavors, and the crunchy texture is very stimulating to the taste buds. Here is the recipe for this dish:
Ingredients:
- 200gr dried sea moss
- 200gr white radish
- 100gr carrot
- 50gr onion
- 50gr garlic
- 30gr ginger
- 20gr Korean chili powder
- 50gr fish sauce
- 50gr sugar
- 20gr salt
- 2 tablespoons of glutinous rice flour
- 2 tablespoons of water
Instructions:
Prepare the ingredients:
- Soak the dried sea moss in cold water for about 4-5 hours until it softens.
- Peel and wash the white radish and carrot, then cut them into thin strips.
- Peel and wash the onion, then cut it into wedges.
- Peel and mince the garlic.
- Peel and mince the ginger.
- Then, dissolve the Korean chili powder in a small amount of water.
Sea moss is an ingredient for many dishes
Make the kimchi sauce:
- Put the glutinous rice flour in a pot, add water and stir until dissolved.
- Bring the glutinous rice flour mixture to a boil over low heat, stirring constantly until it thickens.
- Let the glutinous rice flour mixture cool.
- Add fish sauce, sugar, salt, minced garlic, minced ginger, and Korean chili powder to the cooled glutinous rice flour mixture, and stir until dissolved.
Kimchi sauce
Mix the kimchi:
- Drain the sea moss and pat it dry.
- Put the sea moss, white radish, carrot, and onion in a large bowl.
- Add the kimchi sauce to the sea moss mixture and mix well until the sea moss and vegetables are evenly coated with the sauce.
- Put the kimchi in a plastic container or glass jar, cover it tightly, then let it ferment at room temperature for about 1-2 days.
- After the kimchi has fermented, store it in the refrigerator to eat gradually.
Notes:
- You can substitute fresh chili peppers minced for Korean chili powder.
- Choose dried sea moss that is dark brown in color and not crushed.
- Additionally, kimchi sea moss can be eaten with rice, grilled meat, or other dishes.
Finally, Enjoy!
