Chewy and Delicious Sea Grapes Salad (Gompi Muchim) Recipe
A Refreshing Gompi Muchim with the Goodness of the Sea
Hello everyone! We believe strength comes from good food. Today, I’m delighted to introduce you to Gompi Muchim, a delightful dish celebrated for its unique chewy texture and abundant nutrients. Gompi, also known as seaweed grapes or ‘gombo seaweed’, is a favorite food of abalone. Unlike smooth seaweeds, its bumpy surface offers a wonderfully satisfying chew with every bite. It’s best enjoyed as a wrap or a refreshing salad, with its peak season being between March and April. Gompi is packed with beneficial compounds that help protect the liver, and its rich dietary fiber and minerals contribute to cardiovascular health. Furthermore, the alginic acid it contains is excellent for helping the body detoxify from fine dust and heavy metals. To keep your gompi fresh, it’s best to wash it thoroughly in saltwater, lightly blanch it, trim the tough root parts, cut it into bite-sized pieces, and then refrigerate. Let’s get started making this delicious and chewy Gompi Muchim together!
Gompi Muchim Ingredients- 280g fresh Gompi (sea grapes)
- 1/2 cucumber
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp fine Gochugaru (Korean chili powder)
- 1 Tbsp 2x concentrated vinegar (or regular vinegar)
- 2 tsp minced garlic
- 1 Tbsp sugar
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Gompi often has small holes and may contain impurities. Begin by gently massaging the gompi in saltwater to clean it thoroughly. Rinse it under running water multiple times to remove any saltiness.
Step 2
Now, it’s time to lightly blanch the gompi. Bring a generous pot of water to a boil. Add the gompi and as soon as its color turns a vibrant green, immediately remove it. Be careful not to overcook, as it can become mushy.
Step 3
After blanching, the gompi needs to cool down. Immediately plunge the gompi into cold water to shock it and rinse it thoroughly while letting out the heat. This step helps maintain its chewy texture.
Step 4
Once the water is drained, prepare the gompi for the salad. Trim away any tough root parts and cut the gompi into manageable pieces, about 4-5 cm in length. These bite-sized pieces are ideal.
Step 5
Slice the cucumber in half lengthwise, then cut it into half-moon shapes, about 0.5 cm thick. This will add a refreshing crunch.
Step 6
Gently squeeze out any excess water from the prepared gompi with your hands. Be careful not to squeeze too hard, as this could break the gompi apart.
Step 7
Now, let’s make the flavorful dressing. In a large bowl, combine 1.5 Tbsp Gochujang, 1.5 Tbsp fine Gochugaru, 1 Tbsp 2x concentrated vinegar (using 2x vinegar provides a good tang with less liquid, ideal for salads), 2 tsp minced garlic, 1 Tbsp sugar, and a pinch of toasted sesame seeds. Mix everything well. First, gently toss the gompi with the dressing. Then, add the sliced cucumber and lightly mix everything together. Adding the cucumber later helps preserve its crisp texture.
Step 8
Finally, sprinkle a generous pinch of toasted sesame seeds over the beautifully presented Gompi Muchim. Your delicious and chewy sea grapes salad is ready to be enjoyed!
