Refreshing & Crunchy Seaside Purslane Salad (Se-bal Namul Muchim)
How to Make Seaside Purslane Salad: A Fresh and Delicious Namul Side Dish
Although spring seems to have arrived, the chilly weather still calls for warmer layers. However, we can bring spring to our table with this refreshing, crunchy, and delicious #SeasidePurslaneSalad (#SeBalNamulMuchim). I recently tried seaside purslane for the first time and was so captivated by its taste that I ordered two more packs! This time, I decided to prepare it as a fresh salad, and I must say, this flavor is incredibly addictive. Unlike boiled versions, this preparation offers a wonderfully crisp, tangy, and delicious experience. While often considered a spring vegetable, seaside purslane can be enjoyed even in the dead of winter. This dish is not only a delightful side but also packed with minerals, known to aid in fatigue recovery, boost immunity, and prevent aging. It boasts a remarkable calcium content, approximately 20 times that of spinach, making it a valuable addition to your regular meals. Although it makes me crave grilled meat, this salad is flavorful enough to stand on its own. It’s a delightful blend of crunchiness, freshness, and a perfectly balanced sweet and sour taste. For those feeling sluggish, this nutrient-rich sea vegetable is a wonderful pick-me-up. Enjoy this vibrant dish!
Main Ingredients- 150g Seaside Purslane (Se-bal Namul)
- 20g Carrot
- 1/4 Onion
- 2 Tbsp White part of Green Onion
Dressing Ingredients- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesil Cheong (Plum Extract)
- 0.7 Tbsp Minced Garlic
- 2 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Fish Sauce (Anchovy or similar)
- 1 Tbsp Toasted Sesame Seeds (lightly crushed)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesil Cheong (Plum Extract)
- 0.7 Tbsp Minced Garlic
- 2 Tbsp Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Fish Sauce (Anchovy or similar)
- 1 Tbsp Toasted Sesame Seeds (lightly crushed)
Cooking Instructions
Step 1
We’ll prepare this as a fresh salad without blanching, which results in a wonderfully refreshing and delicious taste! Thinly julienne the carrot and slice the onion into similar-sized strips. Finely chop the white part of the green onion. These vegetables will add wonderful texture and flavor to the seaside purslane.
Step 2
Even though seaside purslane looks clean, it’s important to wash it thoroughly. Rinse it under cold running water about three times, or until no grit remains. For the final rinse, soak the purslane in water with 2 tablespoons of vinegar for about 5 minutes. This helps to freshen it up. After soaking, rinse it once more under running water and drain it well in a colander.
Step 3
Trim the seaside purslane to a manageable size for eating. If the stems are excessively long, cut them in half. Remove any yellowed leaves or tough, fibrous stems to ensure the best quality and texture.
Step 4
In a bowl, combine the prepared seaside purslane with the julienned carrots, sliced onions, and chopped green onions. Gently mix them together before adding the dressing ingredients.
Step 5
Now it’s time to add the dressing. Sprinkle in the Gochugaru (Korean chili flakes) and Maesil Cheong (plum extract). Add the vinegar for a zesty kick. Gently toss everything together to start distributing the flavors.
Step 6
To achieve that perfect sweet and tangy balance, add the sugar. Seaside purslane has a natural, mild saltiness from growing in coastal areas. To complement this, add the fish sauce. If you don’t have fish sauce, you can use soy sauce or a pinch of salt. Finish with lightly crushed toasted sesame seeds for a nutty aroma and flavor.
Step 7
Gently mix all the ingredients and dressing together with your hands. Be careful not to overmix or squeeze the purslane, as this can make it mushy. The goal is to coat everything evenly. The result is a wonderfully refreshing, sweet, and tangy seaside purslane salad, a simple yet satisfying side dish that you’ll want to make often.
Step 8
This salad is so fresh and light, it makes an excellent side dish for breakfast. With its mild seasoning, it can even serve as a healthy alternative to a green salad. Its vibrant flavor will surely brighten your morning meal.
Step 9
While blanching seaside purslane also yields a delicious dish, I found this fresh, unblanched preparation to be even more appealing due to its crisp texture and bright flavor. The crunch is truly delightful.
Step 10
Next time, I plan to make this seaside purslane salad and serve it alongside grilled meat. Just as seasoned green onions (pa-jeori) are a popular accompaniment to BBQ, I believe this fresh purslane salad will be a fantastic pairing. It’s a great option for a refreshing change!
Step 11
Why not bring this taste of freshness to your table, even in the midst of winter? This seaside purslane dish is perfect not just for holidays but also for everyday meals, offering a light and healthy option. It’s a recipe that calls to mind its deliciousness whenever you think of it.
