Avocado and konjac nori
Avocados and konjac have a smooth surface that makes the flavor less likely to soak, but by adding seaweed and mixing it, the flavor becomes more cohesive.
How to make it
1
Remove the skin and seeds of the avocado and cut it into bite-sized pieces.
2
Boiled and drained konjac, tear it into bite-sized pieces using the edge of a cup.
3
Put the seasonings from [A] in a bowl, add the konjac and avocado and mix.
4
The smooth surface of the grilled seaweed is turned outside and lightly warmed with a gas stove to improve the flavor.
5
Thaw the grilled seaweed and add it to the bowl of [3] and mix quickly.
6
Serve in a bowl and it's finished.
Ingredients for 3 people
-
- Avocado (skinned and seeds removed)
- 1/2 pieces
-
- 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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