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Apr 27, 2005 11:59 AM

Seaweed Bows Recipe?

  • t

After passing them on display at my local Chinese market for months I gave into temptation and bought a pound, but was unsuccessful in finding a "how to" recipe. Way too tough and salty fresh, nice texture, interesting flavor and much less saltyness when boiled and even better simmered and flavored with sunchang(Korean hot pepper paste) and small boiled anchovies(okazu iriko). Now that I've gone through a pound of not entirely satisfying experimentations, can anyone help with suggestions for more traditional preparations?


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