Crisp & Briny Sea Purslane Salad (SePalNamul Geotjeori) – Quick Recipe
Refreshing Sea Purslane Salad
Sea purslane, aptly named for its resemblance to a bird’s foot, offers a delightful crisp texture and a distinct, refreshing oceanic aroma reminiscent of the seaside. Its subtle savory notes deepen with every chew, making it a perfect side dish for meals or an appetizing snack. Enjoy its abundant flavor with this simple and quick recipe!
Main Ingredients- 200g Sea Purslane
Seasoning- 1.5 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 1.5 Tbsp Red Pepper Flakes (Gochugaru)
- 3 Tbsp Plum Extract (Maesil Aek)
- 1 Tbsp Vinegar
- 1 Tbsp Minced Green Onion
- 1 tsp Minced Garlic
- 1 tsp Black Sesame Seeds
- 1 Tbsp Sesame Oil
- 1.5 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 1.5 Tbsp Red Pepper Flakes (Gochugaru)
- 3 Tbsp Plum Extract (Maesil Aek)
- 1 Tbsp Vinegar
- 1 Tbsp Minced Green Onion
- 1 tsp Minced Garlic
- 1 tsp Black Sesame Seeds
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
Gently wash the sea purslane under cold running water, ensuring all dirt and debris are removed. This step is crucial for a clean taste. Afterward, drain the purslane thoroughly in a colander. Excess water can dilute the dressing, so make sure it’s well-drained.
Step 2
Let’s prepare the flavorful dressing! In a bowl, combine the anchovy sauce, red pepper flakes, plum extract, vinegar, minced green onion, minced garlic, and black sesame seeds. Whisk them together until well combined. Reserve the sesame oil for the final step to preserve its aromatic quality.
Step 3
Place the drained sea purslane into a larger bowl. Pour the prepared dressing over the purslane. Gently toss the greens with your hands to ensure the dressing coats every strand evenly. Avoid overmixing or squeezing, as this can bruise the delicate leaves. Finally, drizzle in the sesame oil and toss once more lightly. Your delicious sea purslane salad is ready!
Step 4
Transfer the freshly tossed sea purslane salad to a serving dish. Enjoy its vibrant flavors and textures immediately!
