Spicy seaweed salads should be included in a separate category. There are so many of them that it is very difficult to try everything. This recipe is for lovers of dishes with an average degree of burning. I use not too hot pickled pepper.
Ingredients
- Sea cabbage - 250 g
- Bell pepper - 1 piece
- Pickled pepper (medium sharpness) – 1 piece
- Garlic - 1 clove
- Soy sauce - 1 art.l.
- Rice vinegar - 2 tsp.
- Vegetable oil (odorless) – 2 art.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel the Bulgarian and pickled hot pepper from the seeds and cut into thin strips.
Mix the seaweed, both types of peppers and garlic passed through the press.
Add soy sauce, vegetable oil and rice vinegar. Stir and set aside for 10-15 minutes.
Add salt, pepper and mix well again.
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