Calchee salad
This recipe involves seasoning the shredded ginger and white green onions in advance, then pairing them with cilantro. Add lemon juice to give it a refreshing taste.
How to make it
1
Heat the frying pan and heat the balm. The guideline is around 190℃.
2
Shredded ginger and white leeks and combine in a bowl. Add hot balm and mix well. Add 1/3 teaspoon salt and lemon juice and mix.
3
Cut the cilantro into easy-to-eat sizes and place in a bowl. Add [2] and mix quickly.
4
Serve in a bowl and topped with shichimi chili peppers if desired.
Ingredients for 2 people
-
- Palm
- 40g
-
- ginger
- 10g
-
- White leek
- 10g
-
- Lemon juice
- 1 tsp
-
- Olive oil
- 2 tsp
-
- salt
- 1/3 tsp
-
- For Shichimi Chili
- A little
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