Chewy Sea Grapes and Cucumber Salad (Kkosilaegi Oi Muchim)
Refreshing Sea Grapes and Cucumber Salad
A delightful and refreshing salad made with chewy sea grapes and crisp cucumbers. This Korean-style seasoned dish, ‘Kkosilaegi Oi Muchim’, is bursting with tangy and slightly sweet flavors, making it a perfect side dish to awaken your appetite.
Main Ingredients- 1 handful of Kkosilaegi (sea grapes, approx. 150g)
- 1 medium Cucumber
- A small amount of Scallion, thinly sliced
Cucumber Seasoning- 1/2 tsp Salt
- 1 tsp Sugar
- 1 tsp Vinegar
Dressing Ingredients- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 tsp Minced Garlic
- 2 Tbsp Maesil Cheong (plum syrup)
- 1 tsp Anchovy Sauce (or Guk-ganjang/soup soy sauce)
- 1 Tbsp Vinegar
- 2 Tbsp Sesame Oil
- 1/2 tsp Salt
- 1 tsp Sugar
- 1 tsp Vinegar
Dressing Ingredients- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 tsp Minced Garlic
- 2 Tbsp Maesil Cheong (plum syrup)
- 1 tsp Anchovy Sauce (or Guk-ganjang/soup soy sauce)
- 1 Tbsp Vinegar
- 2 Tbsp Sesame Oil
Cooking Instructions
Step 1
Rinse the kkosilaegi thoroughly under running water multiple times to remove excess saltiness. After rinsing, soak it in cold water for about 10 minutes to completely leach out any remaining salt, which will make it more tender.
Step 2
Trim the ends of the cucumber. Cut it in half lengthwise, then slice it diagonally into bite-sized pieces. Avoid slicing too thinly to maintain a pleasant crunch.
Step 3
In a bowl, combine the sliced cucumber with the cucumber seasoning ingredients (salt, sugar, vinegar). Gently mix and let it marinate for 10 minutes. This process draws out excess moisture, making the cucumber crisper. After 10 minutes, drain the cucumber in a sieve.
Step 4
Bring a pot of water to a boil. Blanch the kkosilaegi for just about 30 seconds. Be careful not to overcook it, as it can become mushy. Immediately rinse the blanched kkosilaegi under cold running water to stop the cooking process and cool it down.
Step 5
Squeeze out any excess water from the blanched kkosilaegi. Cut it into manageable, bite-sized pieces. For easier eating, consider cutting it into lengths of about 5-7 cm.
Step 6
In a large mixing bowl, combine the drained kkosilaegi, the drained cucumber, and the sliced scallions. Add all the dressing ingredients. Gently mix everything together with your hands, ensuring the seasoning coats all the ingredients evenly. Be gentle to avoid mashing the kkosilaegi.
Step 7
Transfer the well-seasoned kkosilaegi and cucumber salad to a serving dish. It’s delicious served immediately, but chilling it in the refrigerator for a while will enhance its refreshing taste.
