Korean Food Daeha Jajjeup Muchim Prawn with Pine Nut Dressing

This Korean Food Daeha Jajjeup Muchim, made from prawn, lemon, and other ingredients to make sense of taste.

Fixings to Make Daeha Jajjeup Muchim

• 4 prawns, 
• 1 bit of lemon, 
• 1 square crawl kelp, 
• 1 cucumber, 
• 3.5 oz bamboo shoot, 
• 1/4 Korean pear, 
• 1 tsp salt, 
• a dash of white pepper, 
• 1 tsp white wine 

Pine Nut Dressing:

• 6 Tsp ground pine nuts, 
• 4 Tsp lemon juice, 
• 1 tsp sesame oil, a dash of white pepper 

Korean Food Daeha Jajjeup Muchim Prawn with Pine Nut Dressing

Formula Daeha Jajjeup  Muchim

1. Clean and devein prawns and overflow with lemon, kelp and salt (Prawn must be bubbled through chilly water. It makes the prawn delicate). Give it a chance to cool. Shell and divide them longwise. Include salt, white pepper and white wine to prawns. 
2. Slice cucumber fit as a fiddle and pickle cucumber with 1 tsp salt, 2 Tsp vinegar and 1 Tsp sugar. Crush cucumber and channel water. Cut bamboo shoots askew and douse in frosty water and deplete. Cut Korean pear fit as a fiddle as a cucumber. Blend cucumber, bamboo shoot, and pear with 2/3 of arranged pine nut dressing. 
3. Place prawns around the dish and put the blended cucumber, bamboo shoot and pear in the center. Sprinkle the remaining pine nut sauce over prawns.

You May Like Domi Jorim