Korea Tour Group Kelp Korean Dried Kelp

: 1. Korean dried kelp

1. Take a piece of dried kelp and soak it in water.

2. Soak the kelp into shreds as needed, mince the garlic, and wash the beef and mutton.

3. Cut the beef and mutton into small pieces, add half of the minced garlic, 1/2 tablespoon of soy sauce and 1/2 tablespoon of sesame oil and marinate for 15 minutes.

4. Pour 1 tablespoon of sesame oil into the pot, heat the oil, add the cut beef cubes and stir-fry for 3 minutes.

5. Pour in a certain amount of boiling water and cook on medium heat for 50 minutes.

6. Add Korean miso and kelp shreds to the pot, simmer again for 20 minutes, then add garlic powder and salt to taste.

2. How long is the shelf life of Korean dried kelp?

Generally, the shelf life of dried salt kelp is relatively long, about three years, but if it is artificially dried, the shelf life of dried salt kelp will be significantly shortened. , generally less than one year.

1. Salty kelp can be stored for about three months if placed in the refrigerator, and for two years if placed in the freezer.

2. Generally speaking, the shelf life of kelp is relatively long, especially dry kelp, but the shelf life of fresh kelp is slightly shorter than that of dried kelp. The shelf life of salt kelp is suitable for storage at room temperature. It can be stored for about two to three weeks in summer and a month in winter.

:3. How to eat Korean dried kelp

1. Soak the dried kelp in clean water several times in advance.

2. Cut into long strips.

3. Cut the beef into small pieces or mince it.

4. Add soy sauce, garlic powder, and pepper, mix well, then add a little sesame oil, stir well, and marinate for 15 minutes.

5. Pour a little sesame oil into the pot and heat it.

6. Stir-fry the marinated beef until it changes color.

7. Stir-fry in kelp.

8. Add 2 bowls of water, bring a little light soy sauce to a boil over high heat, and simmer over low heat for about half an hour.

9. Skim off a little scum on the surface.

10. Add pepper, salt, seasoning and turn off the heat.

4. Korean dried kelp and wakame

Qingdao, Yantai, Weihai and other places in Shandong Province are the main producing areas of wakame, among which Rongcheng wakame is the most famous, with its bright surface Glossy and rich in nutritional value.

Wakame is an edible economic brown algae and a raw material for the comprehensive utilization of alginic acid. Wakame relies on small changes in seawater temperature to control its life activities. The reproductive period of wakame is from April to May every year.

The seawater temperature range of 1720°C is the peak period for the spread of Undaria pinnatifida spores. When the sea water temperature drops to 13 to 5, it enters the rapid growth period of wakame, which is the fastest growing period of wakame.

Wakame can be eaten fresh or dried for later use in summer and autumn. Typically, dried wakame leaves are cut and prepared, and the wakame is dehydrated through physical dehydration.

5. What is Korean kelp?

In addition to eating birthday cake, Koreans also drink a bowl of kelp soup. I didn't know that seaweed soup is a postpartum tonic for Korean pregnant women. At the same time, it represents Koreans' respect for their mothers and commemorates their mothers' painful childbirth.

Korean people believe that seaweed is beneficial to postpartum care, so they have a tradition of eating seaweed. Kelp soup is regarded as a holy nourishing food, cheap and nutritious. According to Youth League nutritionist Leslie, kelp is rich in protein, vitamin A and minerals, which is easy to absorb and has great benefits for the body. In addition, kelp contains soluble fiber, which is easier to digest and absorb than ordinary fiber, helping smooth bowel movements and helping to lose weight after childbirth. According to Ms. Park from Shinsegae Korean Restaurant, Koreans attach great importance to dietary therapy. When they see whales injured, they will look for seaweed food to heal their wounds, so they use kelp to regulate their bodies. Based on years of experience, they believe kelp can help pregnant women purify their blood and fight tooth loss, hair loss and other problems. Therefore, Korean women will drink seaweed soup for three months after giving birth. Therefore, to commemorate their mother’s painful birth, Koreans drink a bowl of seaweed soup on their birthdays. Korean seaweed soup tastes very bland. There are two ways to add beef or clams. Adding beef to supplement it will help reduce the coldness of kelp. The clams taste fresher and sweeter. Nowadays only traditional Korean restaurants offer this soup, with more kelp and clam soup being sold for its bright and sweet taste.

6. How to make Korean dried kelp delicious

Steam first and then boil: Put the kelp into a steamer, steam it for half an hour, then soak it in water for two or three hours. , so that the kelp is easier

Put vinegar or soak rice: After the kelp is steamed, add vinegar or soak rice water in the water to quickly soften the kelp.

7. What is Korean kelp?

Wakame is relatively tender and has a smooth texture. Personally, I think wakame is delicious.

8. Japanese dried kelp

Materials

2-sided beam

50 grams of Tangbufang dried kelp (kelp).

A handful of fish flakes (don’t put them if you don’t like them. I don’t have any)

A few mushrooms

A spoonful of miso

How many crab sticks or fish balls?

Braised eggs or boiled eggs.

Practice steps

1. Let’s make kelp soup first. If you don't have the materials, you can skip this step.

Dry the kelp to reveal the loose ash. Don't wash it. The white sea salt crystals that settle on top are delicious. Soak the kelp in warm water for half an hour. Prepare another bowl of bonito flowers. A Japanese MSG company studied the freshness analysis of soups made with various ingredients, and finally found that the combination of kelp and fish flower was the best.

2. Pour the soaked kelp into the pot together with the water. When there are bubbles on the pot wall and kelp, take out the kelp. Don't let it boil, otherwise the bitterness from the kelp will dissolve into the soup.

3. Continue to cook the kelp soup, turn off the heat, sprinkle in the bonito flakes, and take it out after 30 seconds.

4. Filter to get a bowl of delicious kelp soup.

5. In addition, prepare some miso noodle soup, shredded mushrooms, crab sticks or fish balls, a spoonful of miso and other side dishes.

6. Add garnishes to the stock and cook for six to seven minutes.

7. Sprinkle some fish and onions after cooking. This miso soup is also delicious with rice.

8. Cook your favorite udon or somen noodles in a separate pot. Take a piece of kelp that you fished out before, cut it into thin strips, add some side dishes, sprinkle with some chopped green onion, and cut a braised egg or boiled egg.

9. Korean cold kelp

Materials

Materials: 1 tomato, 1 egg;

Accessories: appropriate amount of oil and salt , kelp, green onions.

Tomato and Seaweed Shredded Egg Soup

One

Cut the tomatoes into small pieces (Idon’t have a partner who doesn’t like the skin of tomatoes and can peel them) and one egg .

2

Soak dried kelp, wash with appropriate amount of salt and cut into shreds.

Three

Crack the eggs

Four

Put oil in the pot and fry the tomatoes.

五

After the tomatoes are fried, add boiling water.

Six

Add kelp shreds, cook for two minutes, and season with salt.

Seven

Pour the beaten eggs into the pot, stir with a spoon while pouring, and add a small amount of MSG when it comes out of the pot.

Eight

Put the soup in a bowl and sprinkle with a little green onion.

10. Does Korean dried kelp have a shelf life?

Generally, kelp can be stored for about a year, but it depends on the location. If it stays wet for a long time or is not kept in a cool, dry place, it may not last long. If you are in a dry area, the storage time may be longer. Kelp, also known as kelp, kelp, and cabbage, is a perennial large edible algae. The leaves are composed of epidermis, cortex and pith, and there are sporangia in the lower part of the leaves. It has a mucous cavity that secretes a slippery substance.