Refreshing Seasoned Seaweed Salad (Parae Muchim)
How to Make a Zesty and Delicious Seasoned Seaweed Salad (Parae Muchim)
This seasoned seaweed salad, also known as Parae Muchim, is so delicious that it disappears in just a meal or two! It’s wonderfully refreshing and awakens your appetite. If you make a generous batch, it serves as an excellent basic side dish that remains tasty even after being refrigerated and taken out multiple times. Let’s get started on this simple recipe for Parae Muchim, a delightful seaweed dish! #SideDish #SeaweedRecipe #SimpleRecipe #HowToMakeParaeMuchim
Ingredients- 1 pack Seaweed (Parae)
- A small amount of Radish
- 1 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Vinegar
- 2 Tbsp Plum Extract (Maesil-cheong)
- 1 Tbsp Oligosaccharide
- 1/2 Tbsp Sugar
- 1/3 Tbsp Minced Garlic
- A pinch of Gochugaru (Red Pepper Flakes)
- 1/2 Red Chili Pepper
- Salt
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
First, before washing the seaweed, thinly julienne a small amount of radish. Adjust the amount according to how much seaweed you are preparing. Consider the radish as a garnish. Slice it thinly twice and then julienne it finely. Also, slice half of the red chili pepper into thin rounds.
Step 2
Next, add about 1/3 tablespoon of salt (using a tablespoon for rice) to the julienned radish and let it lightly pickle. This step will make the radish crispier and infused with flavor.
Step 3
While the radish is pickling, soak the seaweed in water. Gently agitate it to wash it thoroughly. Once clean, gently squeeze out excess water.
Step 4
It’s best to cut the seaweed a couple of times with a knife before mixing. If you don’t, it can get tangled and be difficult to eat. Cutting it into bite-sized pieces makes it much more enjoyable.
Step 5
By now, the julienned radish should be nicely softened and pickled. Gently squeeze out any excess liquid from the radish and discard the liquid.
Step 6
Transfer the washed and cut seaweed to a mixing bowl. Add the julienned radish and all the seasoning ingredients (Soy Sauce for Soup, Vinegar, Plum Extract, Oligosaccharide, Sugar, Minced Garlic). If you prefer a milder flavor, you can omit the gochugaru.
Step 7
Finally, gently mix everything together with your hands, ensuring the seasoning is evenly distributed throughout the seaweed and radish. Gently toss the seaweed as you mix to prevent clumping. Your delicious Parae Muchim is now ready! We’ve seasoned it to be sweet and sour, but if you prefer less sweetness, you can reduce or omit the sugar. Sprinkle with sesame seeds to finish.
