Chiku Kyu Kimchi Dressing" - Easy recipe that doesn't use fire!
|Material ( For 2 persons )|
|tube-shaped fish-paste cake||six (long cylindrical things)|
|shallot||1/3 of a stick|
|sesame oil||2 teaspoons|
|Korean seaweed||20g (0.71oz)|
Here is a simple recipe for "Chiku Kyu Kimchi Dressing" that requires only cutting and dressing. The spicy flavor of this appetizing side dish makes it a great addition to a busy day or to an izakaya (Japanese-style pub) menu at home.
Chiku Kyu Kimchi Dressing
80 g kimchi
2 teaspoons sesame oil
20 g Korean seaweed
Directions1. Wash cucumber and cut into thin diagonal slices with a slicer or knife.
Cut chikuwa diagonally into 4 to 5 mm pieces. Cut leeks into round slices.
3. put the chopped cucumber and kimchi in a container and mix once. Then add the chikuwa, green onion, sesame oil, and Korean nori and mix together.
How does Chiku-Kyu Kimchi Dressing taste?Crunchy cucumbers, kimchi, and crispy chikuwa (Japanese pickled chikuwa) have a light, crunchy texture. The fresh cucumber, refreshing green onion, and tasty kimchi are well balanced. Chikuwa and nori (seaweed) add the flavor of the sea. The spiciness that lingers on the tongue is a taste that lingers.
This easy recipe can be made without fire and leaves the seasoning to the kimchi. You can use sweet or spicy kimchi, or whatever seasoning you prefer. This time we used Chinese cabbage kimchi, but bean sprouts or chives would also be delicious!