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[Seaweed Bibimbap]
1. Soak the seaweed in cold water for 30-40 minutes, wash it, cut it into bite-sized pieces, blanch it in boiling water, and rinse it in cold water.
2. Put bean sprouts in a pot, add 1/2 cup of water, boil for about 5 minutes, season lightly with sesame oil and salt to taste.
3. Prepare vegetable sprouts, seaweed, and slice some red cabbage.
4. Make seasoning (2 servings): 2 tablespoons red pepper paste, 1 tablespoon garlic, 1 tablespoon vinegar, 1 tablespoon sugar, 1 tablespoon plum syrup, 1 tablespoon sesame oil, 1 tablespoon sesame salt
5. Put rice in a bowl, add seaweed, bean sprouts, seaweed, vegetable sprouts, red cabbage, and the seasoning you made. It's done.
[Seaweed salad]
1. Soak the seaweed in cold water for 30-40 minutes, then wash, drain through a sieve, and cut into bite-sized pieces.
2. Thinly slice 1 radish and marinate with 1 tablespoon of vinegar, 0.5 tablespoons of sugar, and 2 pinches of salt.
3. Prepare 1/4 purple onion, thinly sliced, some carrots, and 1 tablespoon of chopped green onion.
4. Finely chop 1 Cheongyang pepper and finely chop 1 red pepper.
5. Put seaweed in a bowl, squeeze out the water from the pickled radish, and add the sliced carrots, onions, and peppers.
6. Add 0.3 tablespoons of garlic, 2 tablespoons of fish sauce, 3 pinches of flavored salt, 2 tablespoons of plum syrup, and 2 tablespoons of sugar and mix well.
7. Lastly, add chopped green onions, 3 tablespoons of lemon vinegar, and 2 tablespoons of sesame seeds and mix well.
[Seaweed chicken breast salad]
1. Soak the seaweed in cold water for 30-40 minutes, then wash, drain through a sieve, and cut into bite-sized pieces.
2. Slice the cherry tomatoes and tear the chicken breast into bite-size pieces.
3. Place seaweed, tomatoes, and chicken breast on a plate and pour chili sauce to complete.
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