1. Rinse kelp noodle with warm water and drain it well.
2. Marinate the noodle with 2 Tbsp vinegar, 1 tbsp sugar and 1/2 Tbsp salt. Mix well and set aside for 30 minutes.
3. Thin slice cucumber, carrot and bell pepper.
4. Make egg garnish (Ji-dan).
- Separate egg white and egg yolk.
- Whisk egg white in a bowl and the yolk in another bowl.
- Heat the vegetable oil in s nonstick pan over medium heat.
- Turn down the heat to low and add the egg white to the pan.
- Lift and tilt the pan around so the egg spreads into a circle to cover the bottom of the pan.
- Let it cook for a minute until the bottom of the egg is lightly cooked but not brown.
- Flip the egg and remove from the heat. let it cook by the heat remaining in the pan. Cook the egg yolk as well.
- Cool it down for a few minute and thin slice them.
5. Blanch shrimps (or use cooked shrimps)
-In a pot, add 2 C of water, pinch of salt and 1 Tbsp Mirin ( white wine) and up to boil.
- Add shrimps into a boiling pot and cook shrimps until pink about 2-3 minute.
- Drain and rinse them with cold water.
6. Shred crab meat.
7. Assemble all the ingredients. Put the noodle in the bottom and add sliced vegetables, egg garnish, shrimp and carb meat on top of the noodle.Keep it in a refrigerator.
8. Make the dressing,Combine Korean mustard, dijon mustard, sugar, vinegar, water and salt in a mixing bowl. Mix it well.
9. When you're ready to it, Just pour the dressing into the salad and mix well.
