Kimchi Yuba Salad

Yields: 2 servings

From the Hodo Kitchen

Looking for some fresh and easy ideas to pull together?  Hodo founder, Minh Tsai, likes to use fresh farmers market produce, kimchi, and Hodo Yuba Sheets to pull a light flavorful meal together.

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Ingredients

• 1 pack Hodo Yuba Sheets locate product

• 1 ear of corn

• 1 green apple, julienned

• 1 cucumber, julienned

• 1/2 cup kimchi and it’s juices (If you’re in the Bay Area, we love Volcano Kimchi!) 

• 2 tbsp lemon juice

• 1 pinch of Paprika

• 1 pinch of cumin

• Red pepper flakes (optional)

• S&P to taste

• Fresh parsley for topping

Instructions

1. Using a knife, rough cut the yuba sheets into strips or triangles. Place these strips in a bowl of room-temperature water. Using your hands, gently massage the yuba until it loosens and becomes strips of noodles.

2. Drain the noodles and place on a paper towel, dabbing off the excess water.

3. Cook the corn: Remove the husk (leaves and silk) then grill it or char it on the stovetop (ideally in a cast iron pan). Turn it occasionally to ensure even coloring. Corn is fully cooked when soft and slightly translucent. (If you’re tight for time, leave husk on and pop it in the microwave!). Slice the corn off of the cob.

4. Place your noodles and corn in a mixing bowl. Add apple, cucumber, kimchi (with juices), lemon juice, paprika, cumin, salt, and pepper. Toss to combine.

5. Top with fresh parsley and serve!