I tried this recipe to repurpose kombu seaweed that we had simmered to flavor a vegetarian Korean soup base: https://omnivorescookbook.com/chinese-seaweed-salad/ Our modifications: for the hot chili oil, we used 1.5 Tbsp corn oil and 1/2 tsp Sichuan peppercorns (which we ground by hand). We garnished with part of a chopped Thai bird’s eye chili. This was very tasty. (Aug. 2022)
Cooking Adventures 