Tuesday, January 27, 2009

Korean Bai-Top Shell Salad (Golbaengee Muchim)



Serve: 4 Prep: 10 minutes
Ingredients:
  • 1 can bai-top shell, drained, slice 1/2 inch thick
  • 4 persian cucumber, half in lengthwise, slice in a bias
  • 1 carrot, slice in a bias (optional)
  • 1/2 onion, slice thinly
  • 2 green onions, slice in a bias
  • 1 red pepper, seeded & chopped
  • sauce : 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon vinegar
  • 1 tablespoon Korean red pepper flakes.
  • 1 teaspoon minced garlic
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon pepper
  • 1 teaspoon sesame oil
Direction:
  1. Mix sauce ingredients.
  2. Just before serve, combine all ingredients.

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