Recommendation to Producing Perfect Papaya and Mozuku Seaweed Kimchi
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We hope you got insight from reading it, now let's go back to papaya and mozuku seaweed kimchi recipe. You can cook papaya and mozuku seaweed kimchi using 6 ingredients and 0 steps. Here is how you cook that.
To make an unforgettable Papaya and Mozuku Seaweed Kimchi, here are the ingridients required:
- Prepare 100 ml of Mozuku seaweed.
- Provide 30 grams of Green papaya (shredded).
- Take 100 grams of Kimchi.
- Use 1 tsp of Sesame oil (for finishing).
- Prepare 1/2 tsp of Soy sauce.
- Prepare 1 of Gochujang.
After preparing the ingridients, now you are good to make your 5-star Papaya and Mozuku Seaweed Kimchi by following the instructions below:
Every October divers have to go to the bottom of the sea to drive metal rods into the seabed in order to then attach nets with mozuku spores to the rods in January. Mozuku has a brown color in the sea, but when boiled in water, its color turns green. The seaweed has a firm, crunchy texture like Wakame and is somewhat slimy due to the polysaccharide on the surface. By the way, in Japan, the seaweed Mozuku is often eaten as a form of tempura, suimono, or with a. Mozuku seaweed is highly sought-after for its nutritional properties.
Recipe : Papaya and Mozuku Seaweed Kimchi
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