Spicy and Tangy Sea Grape Salad: The Golden Recipe
The Ultimate Sea Grape Salad Recipe: Easy & Delicious
Sea grape salad (Parae muchim) can be tricky and often results in failure, but this golden recipe makes it incredibly easy and delicious, especially when it’s in season and affordable. Enjoy the refreshing taste of seasonal sea grapes with this simple, fail-proof recipe!
Ingredients- 1/4 Korean radish
- 3 bunches Sea grapes (Parae)
Radish Seasoning- 1 Tbsp Vinegar
- 1 Tbsp Sugar
Salad Dressing- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Minced garlic
- 4 Tbsp Soy sauce
- 4 Tbsp Vinegar
- 1 tsp Sesame oil
- 3 Tbsp Corn syrup (or sugar)
- 1 tsp Toasted sesame seeds
- 1 Tbsp Vinegar
- 1 Tbsp Sugar
Salad Dressing- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Minced garlic
- 4 Tbsp Soy sauce
- 4 Tbsp Vinegar
- 1 tsp Sesame oil
- 3 Tbsp Corn syrup (or sugar)
- 1 tsp Toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the Korean radish. Cut it into bite-sized pieces, about 0.5cm thick. In a bowl, combine the sliced radish with 1 tablespoon of vinegar and 1 tablespoon of sugar. Gently mix and massage the ingredients together. This process helps to tenderize the radish and allow it to absorb flavors better, resulting in a crispier texture. Let it sit for about 10-15 minutes while you prepare the sea grapes. If you prefer a tangier taste, increase the vinegar to 1.5 tablespoons. For a sweeter profile, use 1.5 tablespoons of sugar. Experiment with these amounts over a few tries to find your perfect balance.
Step 2
Now, let’s get the sea grapes ready. You can find fresh, seasonal sea grapes at most markets for about 1,000 won for three bunches – they’re incredibly affordable right now! Washing sea grapes can be a bit tedious; they tend to tangle and slip through strainers. However, taking the time to wash them thoroughly is key to removing any grit or impurities for a clean, enjoyable taste.
Step 3
Place the three bunches of sea grapes in a bowl and add cold water. Gently rub and rinse them with your hands to separate the strands. Adding a pinch of salt (about 1/2 teaspoon) while washing can help reduce any slight bitterness and unpleasant fishy odors, leaving the sea grapes tasting clean and fresh. Rinse them 2-3 times under running water, making sure to untangle any knots.
Step 4
Once clean, it’s helpful to cut the sea grapes into 2-3 smaller pieces with scissors. This makes them much easier to eat. Honestly, I sometimes get frustrated with them tangling and skip this step, but it’s recommended for neater servings. After cutting, gently squeeze out excess water with your hands. Avoid squeezing too hard, as this can wash away some of the flavor and nutrients. You’ll notice the volume significantly decreases after squeezing out the water.
Step 5
Now it’s time to combine everything and mix the salad. Add the drained, prepared radish and the squeezed sea grapes to a large bowl.
Step 6
Time to create the delicious dressing for your sea grape salad! Add 1 tablespoon of gochugaru, 1 teaspoon of minced garlic, 4 tablespoons of soy sauce, 4 tablespoons of vinegar, 1 teaspoon of sesame oil, 3 tablespoons of corn syrup (or sugar), and 1 teaspoon of toasted sesame seeds to the bowl. Mix everything together thoroughly with your hands, gently tossing until all ingredients are well-coated with the dressing. Remember, the seasoning is a guideline! Taste and adjust the amounts of vinegar, sugar, and soy sauce to suit your personal preference. Like many cooks, I refine recipes through repeated trials to find the perfect flavor.
Step 7
And there you have it – a wonderfully crisp and fragrant sea grape salad! I reduced the sugar slightly this time, and my husband absolutely loved it, saying it was the best sea grape salad he’s had. This tangy, sweet, and slightly spicy salad is perfect for stimulating your appetite on days when you feel like you don’t have much of one. Enjoy this simple yet delicious dish!
