- 50g dried agar weed
- 1/2 cucumber
- garlic paste
- rice vinegar
- sesame paste
- sesame oil
- chili oil
Wash dried agar weed and soak in water for 8 hours. Rinse and clean. Set aside.
Use a ceramic stew pot water. Add water and agar weed. Bring to a boil and stew over a small fire for 50 minutes. Turn off heat and filter out dregs.
Pour the agar weed soup into a container. Allow to cool, then store in a fridge for at least 1 hour. When it is completely solidified, the agar-agar jelly is ready.
Add a little warm water to sesame paste. Stir into a thin paste.
Cut agar-agar jelly into small cubes. Add garlic paste, minced coriander. Sprinkle with sesame paste. Season with rice vinegar, sugar, sesame oil, chili oil, and salt. Mix well and serve.