Chewy and Aromatic “Seomcho” (Sea Lettuce) Salad Recipe
A Nutritious “Seomcho” Salad Dish
Seomcho, a delicacy of early spring, is rich in vitamins A, C, and E, as well as minerals like iron and calcium, making it a powerhouse of essential nutrients. Compared to regular spinach, it has wider, thicker leaves, offering a richer, nuttier flavor and a satisfyingly chewy texture when seasoned. This recipe presents a simple yet delicious way to highlight the natural taste of fresh seomcho. It’s a perfect side dish or a refreshing green wrap filling!
Main Ingredients- Seomcho (Sea Lettuce) 230g (purchased by weight at the market)
- Green Onions 3 stalks
Seasoning Ingredients- Minced Garlic 1 tsp
- Toasted Salt 2/3 Tbsp
- Brown Sugar 1/2 tsp (adds a hint of umami)
- Sesame Oil 1 tsp
- Toasted Sesame Seeds 1 tsp
- Minced Garlic 1 tsp
- Toasted Salt 2/3 Tbsp
- Brown Sugar 1/2 tsp (adds a hint of umami)
- Sesame Oil 1 tsp
- Toasted Sesame Seeds 1 tsp
Cooking Instructions
Step 1
The seomcho used today weighs 230g and was purchased at the market. Unlike regular spinach, seomcho is shorter with wider leaves. Its thick leaves are especially savory when chewed, offering a delightful texture.
Step 2
To prepare the fresh seomcho, soak it in cold water for about 5 minutes to remove any dirt or debris. Then, rinse it gently two to three times under running water. Afterward, place it in a colander to drain.
Step 3
Bring about 1 liter of water to a boil in a pot. Add 1 tablespoon of coarse salt. Once boiling, quickly blanch the prepared seomcho for just 1 minute. This short blanching time preserves its crisp texture and vibrant green color. Immediately rinse it in cold water to stop the cooking process and maintain its bright hue. The coarse salt also helps in retaining the vivid green color.
Step 4
After blanching, rinse the seomcho in cold water about three times to completely cool it down. Then, gently squeeze out excess water by hand. You can leave the roots on, but for a cleaner bite, I removed them and cut the larger leaves into 2 or 4 pieces. You can also trim it before blanching, depending on your preference.
Step 5
Place the squeezed seomcho into a large bowl. It’s now ready for seasoning.
Step 6
Wash the green onions, pat them dry, and finely chop them. Finely chopped leek can also be used to add more flavor.
Step 7
To one side of the bowl with the seomcho, add 1 tsp minced garlic, 1/2 tsp brown sugar (this adds a subtle sweetness and umami), and 2/3 Tbsp toasted salt. (You may want to taste and add a little more salt than pictured). Lightly mix these seasoning ingredients with the seomcho first to allow them to begin absorbing the flavors.
Step 8
Gently toss the seomcho to evenly distribute the seasonings. Be careful not to overmix, as this can make the seomcho mushy.
Step 9
Finally, add the chopped green onions, 1 tsp sesame oil, and 1 tsp toasted sesame seeds. Toss gently once more to combine. Your delicious seomcho salad is now complete! Serve it beautifully in a dish and enjoy.
