"Mackerel and kimchi garland chrysanthemum salad" recipe! Plenty of delicious mackerel and kimchi
|Material ( For 2 people )|
|Boiled mackerel can||1 can|
|Chinese cabbage kimchi||80g (2.82oz)|
|Sesame oil||1 tablespoon|
|lemon juice||2 tsp|
|soy sauce||1/2 tbsp|
|White sesame||Appropriate amount|
Introducing the recipe for "Saba and Kimchi garland chrysanthemum salad". It is a menu where you can enjoy refreshing garland chrysanthemum with plenty of mackerel and kimchi.
Mackerel and kimchi garland chrysanthemum salad
Ingredients (for 2 people)Boiled mackerel can 1 can Chinese cabbage kimchi 80g (2.82oz)
1/8 onion 1/2 pack garland chrysanthemum 1 tablespoon sesame oil
2 teaspoons of lemon juice
1/2 tablespoon of soy sauce
Appropriate amount of white sesame
How to make mackerel and kimchi garland chrysanthemum saladMix sesame oil, lemon juice and soy sauce in a container such as a bowl or tapper.
Add the contents of the drained mackerel boiled can. Loosen the mackerel.
Cut the garland chrysanthemum to a length of 2 to 3 cm. Cut the onions into thin slices and soak them in water for about 5 minutes to drain them.
Add Chinese cabbage kimchi, garland chrysanthemum, and onions to the bowl and mix the whole.
Serve on a plate and sprinkle with white sesame seeds to complete.