Lee Hye-jung's Seaweed Stem and Cucumber Muchim

Cooking tips 💡

• Adding a little vinegar not only provides a tangy flavor but also helps cleanly remove the fishy smell of the seaweed.
• If you mix it in advance and store it in the refrigerator, the seasoning will soak in, making it a great side dish to enjoy for a while.
• For a twist, add a small amount of sesame oil and serve with tofu to mix together.

Recommended for 🙋

• ⭐Those who want to try a different seaweed stem dish instead of the usual stir-fried version.
• ⭐Those who want a tangy and spicy fresh salad side dish to stimulate the appetite.
• ⭐Those who need a make-ahead basic side dish that can be taken out like kimchi.