Nagaimo and Kimchi Salad

Name: Nagaimo and Kimchi Salad
Total time: 10 min
Yield: 2 Portions
Ingredients: 150g nagaimo, peeled and julienned; 🧅 25g minced green onion; 50g minced kimchi; 1 tsp concentrated mentuyu; 1 tbsp sesame oil; 1 sheet Korean seaweed, torn

Coût $5, économiser $10

Source: Recommended by CookPal

10 Min
2 Portions
$5

Nagaimo and Kimchi Salad

Coût $5, économiser $10

Source: Recommended by CookPal

10 Min
2 Portions
$5

INGRÉDIENTS

Vegetables
- 150g nagaimo, peeled and julienned
- 🧅 25g minced green onion
Condiments
- 50g minced kimchi
- 1 tsp concentrated mentuyu
- 1 tbsp sesame oil
Other
- 1 sheet Korean seaweed, torn

ÉTAPES

Peel the nagaimo, cut it in half lengthwise, and julienne it. Mince the green onion and kimchi.

In a bowl, mix the kimchi, nagaimo, green onion, mentuyu, and sesame oil until well combined.

Serve in a dish and top with torn Korean seaweed.

NUTRIMENTS

Par portion

🔥

120

Calories

3g
Protéines
10g
Glucides
8g
Graisses

💡 Astuces

This dish pairs well with steamed rice or as a side for grilled meats.You can substitute nagaimo with daikon radish for a similar texture.Store leftovers in the fridge for up to 1 day.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.