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I first ate this at Yonsei’s KLI (Korean Language Institute) cafeteria. It was really tasty and healthy :). At first, I didnt know if the “noodles” were made from vegetables or grains! I am glad I was able to find the recipe online. I will make it when I am back in the states ^^.

Main Ingredients
2 Cups Seaweed Jelly Noodles (CheonSaChae)
⅛ Carrot
¼ Onion
⅓ Cucumber
Seasoning Ingredients
5 to 6 Tbsp Mayonnaise
1 Tbsp Brown Rice Vinegar or Apple Vinegar
2 Tbsp Sugar
½ tsp Salt

Directions
1. Cut the onion, carrot, and cucumber thinly.
2. Cook the noodles for 15 seconds in the boiling water.
3. Drain the water. Right after draining water, add 1 Tbsp of vinegar, 4. 1 Tbsp of sugar, and ½ tsp of salt.
5. Mix everything together and set it aside for 20 minutes.
6. Meanwhile, add the chopped onions and 2 drops of vinegar into cold water. Set it aside for 10 minutes. This will help reduce the strong onion flavor a little.
7. After 10 minutes, drain the water. Remove the left over water with a paper towel.
8. After 20 minutes, drain the liquid from the noodles.
9. Combine the noodles, all of the vegetables, and 5 to 6 Tbsp of mayonnaise.
10. Mix everything together. Depending on your tastes, you may want to add 1 Tbsp of sugar or so.

(Adapted from http://aeriskitchen.com/2008/12/half-transparent-noodle-salad-%EC%B2%9C%EC%82%AC%EC%B1%84-%EC%83%90%EB%9F%AC%EB%93%9Ccheonsachae-salad/)

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