Lee Hye-jung's Seasoned Seaweed and Korean Wild Chives

Cooking tips 💡

• Lightly pouring hot water over the seaweed makes the color more vibrant green and reduces the oceanic smell.
• Boiling the seaweed will make the texture mushy and the color dark, so just give it a shower.
• Since Korean wild chives have a pungent aroma on their own, it's best to omit the minced garlic or use only a very small amount.

Recommended for 🙋

• ⭐Those who want to make a sweet, sour, and refreshing spring side dish.
• ⭐Those who want to cook seaweed cleanly without the characteristic oceanic smell.