How to cook seaweed in Korean

Wash thoroughly the dried leaves of cabbage and soak in water at room temperature for one hour. After the cabbage swell, rinse it again several times. Dip it in boiling water, add citric acid. Cook for 20-30 minutes, until it becomes soft. The smell of this is not the most pleasant, do not worry, ready-made cabbage smells much tastier. If after half an hour, the cabbage remains solid, increase the cooking time to an hour. This may happen if the leaves of seaweed are too thick. Kelp is ready when you can easily chew.

Cook the vegetables until the cabbage is cooked. Clean the carrots, onions and garlic. Sweet pepper cut into strips. Carrots grate on a special grater for Korean salads. If it does not, then you can use regular large grater or chop carrots with a knife thin strips. Onions cut into half rings, garlic chop.

Drain the water from the pot with the cabbage, rinse the cabbage with boiled cool water and let it cool and then cut into long strips.

Will rascality vegetable oil in a pan and put hot peppers. Sauté it for few seconds and remove with a slotted spoon. Then roast the sesame seeds and also to remove from the pan onto a separate plate.

Put in pan with onions, sauté about two minutes, then put carrots. Cook for two to three minutes with constant stirring. Make sure that the vegetables have not acquired a brown color.

Pour peppers and seaweed in a pan and simmer all together a few minutes over medium heat until tender. Put the cabbage with the vegetables in a deep bowl, add the chopped garlic, vinegar and soy sauce. Cover with lid or towel and let cool. After an hour seaweed in Korean you can try. Please note that the refrigerator can be stored for several days.