Another nutritive and easy plant based lunch, warmed up by Korean condiments.
Season plant : mini-daikon. I briefly steam them.
I’ve boiled 500 g of kuromame black soy beans. I have a stock for New Year. And some more.
I just added stuff around.
Gim. Korean nori. Sheets of seaweed. The weeds are small leaves in the water, they become small flakes. They are cooked into sheets on a hot plate.
Korean make them less smooth than the Japanese ones, and usually more flavored. That seems more labor intensive as you can’t just press the sheet. But I’ve not seen those being made.
Kimchi, of course. And a mikan mandarin orange for dessert.