Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Dried Laver Salad – Stir-Frying in Oil First Completely Changes the Texture
- Cook time
- 20 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Tear the dried laver into bite-sized pieces, add 2T cooking oil and 2T perilla oil, and toss to coat.
Place the coated laver in a pan and stir-fry while turning.
Once the laver turns a light green color, transfer to a plate and let it cool.
Finely chop the onion and cheongyang chili pepper.
In a bowl, mix 2T brewed soy sauce, 1T tuna sauce, 2T mirin, 1T sugar, 2T plum extract, and 1T minced garlic to make the seasoning sauce.
Add the cheongyang chili pepper, onion, seasoning sauce, and 0.5T red pepper powder to the cooled laver and toss well to combine.
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