Korean Cold Vermicelli

  • Yield : 1
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 60m

The cold dish is fully Korean style.

Tips: 1. After Korean vermicelli soak, it is cook to easy until transparent.
2. If vermicelli marinade over night, it is more taste


  • Korean Vermicelli 100g
  • Black Mushroom 3 pcs
  • Bean Sprout 100g
  • Garland Chrysanthemum 100g
  • Carrot(chredded) 50g
  • Korean Fish Sauce 2 tbsp
  • Sesame Oil 1 tbsp
  • Vinegar 1/2 tbsp
  • Sugar 1 tbsp
  • Salt some


Step 1

Soak the vermicelli and black mushroom separately. Cook the vermicelli with water. Drain and cool down in cold water. Set aside. Absorb the water of the black mushroom and shred. Saute it with oil. Cool down and set aside.

Step 2

Rinse the bean sqrout and garland Chrysanthemum. Drain and mix it with shredded carrot. Cook until soft. Cool down in cold water. Drain and set aside.

Step 3

Mix the seasoning and put in the above ingredients. Fringe for 1 hour. Serve with white sesame.

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