Saturday, April 12, 2014

Seaweed Jelly Noodle (Korean Banchan)

Im spending this Saturday at home.. Cooking & Baking almost the whole day. I am planning to have a korean dinner and so have to make a couple of side dishes. As I've posted the fish cake banchan before, this time, its my second favourite banchan - The jelly noodle salad which is made up from seaweed. Not many korean restaurant serve this banchan. The place that introduced me to this awesome dish is Gourmet Tofu.

It is a very simple dish and easy to make. The dish is creamy as well as it has a good crunch with chopped up veggies ^^

  • 340g (1 Pack) of the seaweed Jelly noodle
  • 1 Small carrot (Julienne)
  • 1 medium lebanese cucumber (Julienne)
  • 6 Tbsp Korean Mayonnaise
  • 1 Tbsp Korean Apple Vinegar
  • 2.5 Tbsp Sugar
  • 3 Squish of Honey
  • 1/2 tsp Salt
  • 1 tsp Sesame oil
  • Soak the Jelly noodle in Boiling water for 15-20 seconds

  • Drain then add the vinegar, sugar and salt
  • Leave to soak further for at least 10 minutes
  • Pour off excess water
  • Mix in Mayonnaise, Honey and Sesame Oil
  • Refrigerate until consumption :)

Voila! Easy Noodle salad to accompany your meal!

My humble Korean Meal :) Will post the steamed egg recipe next ^^. The noodle is just instant ramen and Ive also made mini seaweed wrap with rice rolls :) Accompanied by Calpis for the drink ~ everything's korean ;P

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