Chewy Sea Mustard Stem Salad
Quick and Versatile Sea Mustard Stem Salad with All-Purpose Seasoning
I’ve decided to make an all-purpose seasoning that can be conveniently used for various dishes. Today, we’re making a chewy sea mustard stem salad, a favorite of my son! *For reference, this is the recipe for my all-purpose savory soy sauce. You can view it by tapping the number @6938442.
Main Ingredients
- Salted sea mustard stems, about 1 bowl (approx. 1 rice bowl)
- Onion, 30g
- Cheongyang chili pepper, 1/2
- Red chili pepper, 1/2
- Perilla oil (deulgireum), 1 Tbsp
- Sesame seeds, 1 Tbsp
All-Purpose Seasoning (for making)
- Savory soy sauce (Mat Ganjang), 200ml
- Gochujang (Korean chili paste), 200g
- Gochugaru (Korean chili flakes), 80g
- Oligosaccharide (Jocheong), 2 Tbsp
- Cooking wine (Mirin), 2 Tbsp
- Anchovy sauce (Chamchi-aek), 4 Tbsp
- Soup soy sauce (Guk-ganjang), 1 Tbsp
- Savory soy sauce (Mat Ganjang), 200ml
- Gochujang (Korean chili paste), 200g
- Gochugaru (Korean chili flakes), 80g
- Oligosaccharide (Jocheong), 2 Tbsp
- Cooking wine (Mirin), 2 Tbsp
- Anchovy sauce (Chamchi-aek), 4 Tbsp
- Soup soy sauce (Guk-ganjang), 1 Tbsp
Cooking Instructions
Step 1
First, rinse the salted sea mustard stems under cold water. This removes excess salt and any impurities. Then, soak them in water for about 10 minutes to rehydrate. This step helps reduce the salty taste and makes the stems more tender.
Step 2
Thinly slice the onion into julienne strips. Finely mince the Cheongyang chili pepper and red chili pepper. You can adjust the amount of chili peppers to your preference; add more Cheongyang chili peppers if you like it spicier.
Step 3
Bring a pot of water to a boil. Add the soaked sea mustard stems and blanch them for only about 10 to 20 seconds. Be careful not to overcook, as they can become mushy! Immediately remove the blanched stems, rinse them under cold running water 3-4 times to cool them down completely, and then drain them well in a colander.
Step 4
Once the water is drained, use a fork to gently shred the thicker parts of the sea mustard stems. This helps the seasoning penetrate evenly, making the salad more flavorful.
Step 5
Cut the sea mustard stems into bite-sized pieces. Cutting them into manageable lengths will make them easier to eat.
Step 6
Now, it’s time to mix everything together. Place the prepared sea mustard stems in a bowl. Add about 4 tablespoons of the ‘All-Purpose Seasoning’ you prepared. (Refer to the link at the bottom or side for the all-purpose seasoning recipe.) Add the julienned onion, minced Cheongyang chili pepper and red chili pepper, 1 Tbsp of perilla oil, and 1 Tbsp of sesame seeds. Gently mix everything together until well combined.
Step 7
Making the all-purpose seasoning is simple. First, combine 200ml of savory soy sauce, 200g of gochujang, 80g of gochugaru, 2 Tbsp of oligosaccharide, 2 Tbsp of cooking wine, 4 Tbsp of anchovy sauce, and 1 Tbsp of soup soy sauce in a pot. Heat over low heat, stirring constantly until it comes to a gentle simmer. Turn off the heat once it simmers and let it cool before using. (Once made, store the seasoning in the refrigerator for use in various dishes.)
Step 8
Transfer the finished sea mustard stem salad to a serving dish and enjoy immediately. If stored in an airtight container in the refrigerator, it can be kept for several days.
