Korean/Japanese Fusion

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This topic contains 1 reply, has 2 voices, and was last updated by  Matthewop 7 years, 1 month ago.

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    The night before last I made tempura. I had some radish namul that I wanted to use up. Also some green beans. I put the radish namul in the batter first so that the rest of what I cooked had that distinct "Korean" taste. Last night I was still wanting to eat tempura. I used up the rest of the radish namul, but this time I wrapped kim (laver) around a mandoo and tied with limp garlic chives. OMG so delish! Didn't even think to take a picture after my taste test. I just wanted to use up some old frozen mandoo. I'll need to make it again some day and include a picture!



    Wow looks beautiful. It must taste delicious! Yummy…

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