Avocado and konjac nori
Avocado and konjac have smooth surfaces that make it difficult for flavors to penetrate, but adding seaweed and mixing them helps the flavors to stick better
How to make it
1
Remove the skin and seed from the avocado and cut into bite-sized pieces
2
After parboiling and draining the konnyaku, tear it into bite-sized pieces using the edge of a cup
3
Put the seasonings (A) into a bowl, add the konjac and avocado, and mix
4
To enhance the flavor of roasted seaweed, lightly grill it on a gas stove with the smooth side facing outward
5
Tear the roasted seaweed and add it to the bowl in (3) and mix quickly
6
Serve in a bowl and you're done
Ingredients for 3 people
-
- Avocado (peeled and seeded)
- 1/2 pieces
-
- Pre-boil the konjac
- 130g
-
- Grilled seaweed
- 2
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- Gochujang
- 1/4 tsp
[PR]
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