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Korean
Style Pohole
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Main Ingredients: |
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2 lbs. |
Pohole |
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2 stalks |
Green Onion |
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¼ cup |
Dried shrimp |
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1 Tablespoon |
Sushi Vinegar |
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1 Tablespoon |
Sesame Seeds |
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2 Tablespoons |
Sesame Oil |
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½ Teaspoon |
Sugar |
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1 Teaspoon |
Chopped Ginger |
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1 clove |
Chopped Garlic |
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To taste |
Kogeejam (Five flavor sauce, Kim Chee Base) |
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Shoyu Sesame Dressing
Ingredients: |
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1 Tablespoon |
light soy sauce |
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1 oz. |
rice wine vinegar |
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1 Tablespoon |
Sesame Seed Oil |
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2 oz. |
Sugar |
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1 Tablespoon |
Sesame Seeds |
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Directions: |
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- Wash hairs from Pohole and use pieces
that break off easily.
- Wash and break into 1" lengths.
- Wash green onions and cut into 1"
lengths.
- Blanche Pohole and onion pieces in
boiling water.
- Drain and immediately rinse with cold water
to prevent further cooking.
- Combine vinegar, sesame oil, sesame seeds,
Kogeejam, and fried shrimp.
- Mix well with fern and onion.
- Refrigerate until cold.
- Serve as an antipasto.
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