Crisp Spring Delight: Seasoned Sea Purslane Salad
Easy Seasoned Sea Purslane Salad Recipe (Baek Jong-won Style Gochujang Sauce) – Spring Vegetable Side Dish
Let’s make a delicious and refreshing seasoned sea purslane salad! This recipe captures the vibrant flavors of spring, offering a delightful crunch and a perfect balance of sweet, sour, and spicy notes. It’s a simple yet impressive side dish that’s perfect for any meal.
Main Ingredients- 1 bunch Sea Purslane (washed thoroughly under running water)
- 2 Tbsp Gochujang sauce (spicy chili paste sauce)
- Pinch of toasted sesame seeds (for garnish)
- 1 tsp Sesame oil
- 1 tsp Gochugaru (Korean chili flakes – optional, adjust to taste)
Delicious Gochujang Sauce Ingredients- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar (adjust sweetness)
- 1 Tbsp Vinegar (adjust sourness)
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar (adjust sweetness)
- 1 Tbsp Vinegar (adjust sourness)
Cooking Instructions
Step 1
Hello everyone! Today, we’re going to make a delicious seasoned salad using sea purslane, a wonderfully fragrant and crisp vegetable only available in spring. This recipe is simple yet incredibly flavorful, so follow along step-by-step and you’ll have a wonderful spring vegetable side dish ready in no time.
Step 2
First, it’s crucial to prepare the sea purslane properly. Wash it multiple times under running water to thoroughly remove any dirt or debris. Once washed, place the sea purslane in a bowl and add a few drops of vinegar. Let it soak for about 1 to 3 minutes; this helps to make it even crisper and also acts as a mild disinfectant. After soaking, rinse it again under cold water.
Step 3
After rinsing, gently squeeze out as much water as possible from the sea purslane with your hands. If there’s too much water, the dressing can become diluted and less flavorful. You can also drain it in a colander or lightly press it with paper towels to remove excess moisture for the best texture.
Step 4
Now it’s time to make the delicious sauce and toss the sea purslane. In a small bowl, combine 3 tablespoons of gochujang (Korean chili paste), 1 tablespoon of sugar, and 1 tablespoon of vinegar. Mix well until the gochujang is smoothly incorporated. (Feel free to adjust the sugar and vinegar to achieve your preferred balance of sweet and sour flavors.) Add the prepared sea purslane to a larger bowl. Then, add 1 teaspoon of gochugaru (optional, for a bit more heat) and 1 teaspoon of sesame oil. Gently toss everything together. Avoid overmixing, as this can make the sea purslane mushy. The key is to lightly fold the ingredients until everything is coated.
Step 5
Finally, transfer the seasoned sea purslane salad to a serving dish. Sprinkle a pinch of toasted sesame seeds on top for garnish. And voilà! You have a simple yet incredibly appetizing seasoned sea purslane salad ready to enjoy. Its crisp texture and the perfectly balanced sweet, sour, and spicy sauce make it a fantastic side dish for rice or a delightful way to boost your appetite, especially during spring. Enjoy your delicious creation!
