Korean Warabe Recipe
Ingredients
| 1/2 bottle Okura sushi vinegar | ||
| Sesame oil | 2 Tablespoon | |
| Sesame seed | 1 Tablespoon | |
| 2 Tbsp. Koo Choo Jung sauce | ||
| Dried shrimp | 1/4 Cup (16 tbs), chopped | |
| Green onion | 1/4 Cup (16 tbs), chopped | |
| 2 lbs. warabe (fernshoot) | ||
Directions
Clean warabe and cut into 1 inch lengths.
Blanch in boiling water, drain and immediately pour cold water over to stop the cooking process.
Make a marinade out of the remaining ingredients and mix well with warabe.
Refrigerate.
Blanch in boiling water, drain and immediately pour cold water over to stop the cooking process.
Make a marinade out of the remaining ingredients and mix well with warabe.
Refrigerate.
Chef
