Refreshing Seaweed and Radish Salad (Parae Muchim)
How to Make a Delicious and Invigorating Seaweed and Radish Salad
Seaweed and Radish Salad, or ‘Parae Muchim,’ is a seasonal delicacy best enjoyed from December to February. Packed with nutrients, seaweed is often called the ‘vegetable of the sea’ and is known for its health benefits, including disease prevention. This salad captures the fresh, briny essence of the ocean, making it particularly delightful during its peak season. Get ready to awaken your appetite with this simple yet flavorful dish!
Main Ingredients- 1 clump of fresh seaweed (approx. 100-150g)
- Radish, a moderate amount (approx. 50g)
- 1 pinch of coarse salt (for washing seaweed)
- A pinch of sea salt (for seasoning radish)
Cooking Instructions
Step 1
It’s best to use fresh, crisp radish to minimize any bitterness. First, wash the radish thoroughly, peel it, and then julienne it thinly. Sprinkle a pinch of sea salt over the julienned radish and let it sit for about 5 minutes to soften slightly. This pre-seasoning step helps to infuse the radish with flavor and maintain its crunchy texture, preventing it from tasting bland when mixed with the seaweed. (Tip: For a different twist, you can also use thinly sliced apple or pear instead of radish.)
Step 2
Seaweed, fresh from the ocean, can sometimes contain sand or debris, so washing it carefully is crucial. If you’ve experienced a bitter or fishy taste in your seaweed salad before, it’s often due to improper washing. To prevent this, take your clump of fresh seaweed and add a pinch of coarse salt. Gently rub the seaweed with your hands, ensuring it doesn’t clump together, to wash it thoroughly. This process effectively removes any bitterness and unpleasant odors, allowing the natural sea flavor to shine through.
Step 3
After rinsing the seaweed meticulously, give it several more rinses under cold running water until no more impurities appear. Once clean, gently press the seaweed between your palms to squeeze out as much excess water as possible. This step is vital; excess water can dilute the dressing and make the salad soggy. After draining, cut the seaweed into bite-sized pieces, about 5-7 cm long. Seaweed tends to stick together, so be sure to separate the strands while mixing to ensure even seasoning.
Step 4
Now, let’s prepare the delicious dressing! In a bowl, combine the squeezed seaweed and the pre-seasoned radish. Add the minced garlic, soy sauce, sugar, and vinegar. Gently toss everything together with your hands, ensuring the dressing coats all the ingredients evenly. Avoid over-mixing, as this can make the seaweed mushy. Finally, sprinkle in the toasted sesame seeds and give it a light mix. Your flavorful seaweed and radish salad is ready! (Tip: If you prefer less tanginess, reduce the vinegar or omit it. Using plum syrup instead of sugar can add a deeper sweetness.)
Step 5
Seaweed can clump easily, so when mixing, it’s helpful to gently shake the bowl or carefully separate the strands with your fingers to distribute the seasoning evenly. If you notice clumps, gently shake the bowl to loosen them. Be careful not to mash the seaweed as you mix. Once everything is well-coated and seasoned, transfer the salad to a serving dish. This salad is wonderful served over rice or as a refreshing side dish with grilled meats like pork belly.
