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40minutes
Cut the core of Chinese cabbage diagonally and cut it one by one to the length of the little finger. Cut the core part to a length of about 5 mm.
Rinse Chinese cabbage with water and drain.
Put Chinese cabbage, sesame oil and oil in a bowl and mix well.
Add salted sesame seeds and sesame seeds and mix well. Add vinegar and seaweed and mix gently to complete.
・ Wash Chinese cabbage with water in advance to remove dirt.
・ The core of Chinese cabbage can be cut to a width of about 5 mm to confine the taste.
・ Drain the Chinese cabbage well.
・ By coating the surface of Chinese cabbage with sesame oil or oil, the water content of Chinese cabbage can be suppressed.
・ The saltiness of seasoned seaweed may be higher than that of grilled seaweed.
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