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Ingredients

  • MAIN INGREDIENTS
  • 1 handful of dry seaweed ~Chung Jung Won
  • 3 cucumbers sliced lengthwise (Kirby, Persian, or English work best)
  • DRESSING
  • 1 1/2 teaspoon concentrated vinegar, German Brand SURIG essig essenz
  • 2 fresh garlic cloves minced
  • 1 1/2 teaspoons Shoyu Sauce
  • 2 teaspoons Korean red pepper paste
  • 2 1/4 teaspoons coconut sugar
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons sesame oil
  • green onion garnish (shred with the pink weapon)

Preparation

  1. Start rice on the cooktop.
  2. Make dressing while seaweed is soaking.
  3. Soak dry pasta style seaweed for about 15 minutes in a bowl of water until soft, taste.
  4. Rinse seaweed in a colander under fresh water and squeeze dry with hand.
  5. Peel cucumbers creating green and white strips, slice on the bias and again with a lengthwise bias cut forming matchstick cucumber slices.
  6. Add vegetables to half the sauce, massage, repeat with remaining sauce. Use a gloved hand or a clean produce bag to protect hands from red pepper paste.
  7. Garnish with curly green onions and serve with rice as a side dish.

Helpful Tip

Re-hydrated seaweed will keep several days in the refrigerator.

All recipes provided by: AlmostVeganCookingSchool.com