Instructions

1. 1

   Cut cheongpomuk into 1 cm sticks and blanch 20 seconds to reduce sliminess.

2. 2

   Rinse in cold water and drain thoroughly in a sieve.

3. 3

   Julienne apple and cucumber, and thinly slice red cabbage.

4. 4

   Whisk gochujang, vinegar, plum syrup, and sesame oil into a sweet-tart chojang.

5. 5

   Combine jelly and vegetables; fold gently with two-thirds of the sauce.

6. 6

   Plate, add remaining sauce, then top with seaweed flakes and ground sesame.

Tips

Nutrition (per serving)