Vegan Recipe Collection Over 800 Vegan Recipes

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With a soft pastry brush, gently brush the nor sheets with oil
Heat a large skillet or non-stick pan over medium low heat. place a sheet of nori in the pan for a few
seconds. The nori will become crisp and turn dark green. With chopsticks or tongs, quickly flip the sheet
over and toast the other side for a few seconds. Remove and place on a large cutting board.
While still warm, lightly sprinkle each side of the nori sheet with sugar. Repeat with each sheet.
When all the sheets have been sugared and toasted, stack the sheets in one pile. Cut the pile of sheets in
half lengthwise, then cut crosswise to make 6 rectangular pieces of nori. Stack the smaller sheets in a pile
and place a toothpick in the centre to hold them in place.
Eat as a snack.
Oi Sangchae (Cucumber Salad)
2 medium seedless cucumbers, peeled and cut into thin strips
1 tsp salt
Sesame Sauce:
3 green onions, green and white parts, minced
1 tbsp gochujang (or chilli paste)
1 clove garlic, minced
1 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp sesame seeds
1 tbsp sugar
1 tbsp vinegar
salt and pepper, to taste
Place the cucumber strips in colander and sprinkle with the salt. Let stand for 5 minutes. rinse the
cucumber strips in cold water, then drain and gently squeeze out the excess water.
In a medium bowl, thoroughly mix together the sesame sauce ingredients.
Pour the sauce over the cucumbers and toss gently.
Serve immediately so that the cucumbers don’t become watery.
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