"Mackerel and kimchi garland chrysanthemum salad" recipe! Plenty of delicious mackerel and kimchi
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.
| Material ( For 2 people ) | |
|---|---|
| Boiled mackerel can | 1 can |
| Chinese cabbage kimchi | 80g (2.82oz) |
| onion | 1/8 piece |
| Crowndaisy | 1/2 pack |
| 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 salad
Mix 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.
