Refreshing Seaweed Salad (Dol-Kim Muchim)
#SeaweedRecipe #DolKimSalad #RefreshingAndTangy #Appetizer #SideDish
This Dol-Kim Muchim (seasoned dried seaweed salad) is a vibrant and refreshing dish perfect for stimulating your appetite. Made by rehydrating dried Dol-Kim and then tossing it with crisp radish and aromatic peppers, this salad offers a delightful balance of tangy, savory, and slightly spicy flavors. The unique texture and nutty taste of Dol-Kim are enhanced by the zesty dressing, making it a fantastic side dish that complements any meal. Enjoy its cooling sensation, especially when served chilled straight from the refrigerator – it’s like a burst of freshness that clears your palate. Dol-Kim is delicious in any form, whether in wraps or simply dipped in soy sauce, but this prepared salad version is truly special.
Main Ingredients
- 7 sheets of dried Dol-Kim (a type of dark, crinkly seaweed)
- 1/3 medium radish (about 150g)
- 2 red chili peppers
- 2 green chili peppers (like Cheongyang peppers for extra spice)
Cooking Instructions
Step 1
Begin by rehydrating the dried Dol-Kim. Soak the 7 sheets of dried Dol-Kim in cold water for about 5 minutes until they become pliable. Be careful not to oversoak, as this can make the seaweed mushy.
Step 2
Once rehydrated, gently squeeze out excess water from the seaweed. Then, cut the seaweed into bite-sized pieces (about 3-4 cm wide) and place them into a large mixing bowl. The remaining moisture will help create a moist and flavorful salad.
Step 3
Add 1 tablespoon of minced garlic to the seaweed in the mixing bowl. The garlic’s pungent flavor helps to eliminate any potential fishiness from the seaweed and enhances the overall umami.
Step 4
Wash the radish thoroughly and then julienne it (cut into thin matchsticks). Aim for a thickness of about 0.3 cm for a pleasant crunch when eaten with the seaweed. Adding radish provides a refreshing, crisp texture to the salad.
Step 5
Add the julienned radish to the mixing bowl with the seaweed. Gently toss them together to combine.
Step 6
Next, add 1 tablespoon of chopped green onion for aromatic freshness, 2 red chili peppers thinly sliced diagonally for color, and 2 green chili peppers (like Cheongyang peppers) for a spicy kick. Remove the seeds from the chili peppers before slicing for a more pleasant flavor.
Step 7
Now, it’s time to add the seasoning. Include 3 tablespoons of fish sauce for savory depth, 1 tablespoon of plum extract for a subtle sweetness and fruity note, and 3 tablespoons of vinegar for a bright tanginess. Finish with 1 teaspoon of toasted sesame seeds for nutty aroma. Gently mix everything together with your hands, ensuring the seasoning is evenly distributed. Taste the salad and adjust the seasoning as needed: add more vinegar for extra tang, more fish sauce for savoriness, or a pinch of sugar for sweetness to suit your preference.
Step 8
Your refreshing and tangy Dol-Kim Muchim is ready! Unlike the common seasoned dried seaweed found in Korean restaurants, which often uses roasted seaweed, this recipe uses rehydrated Dol-Kim for a uniquely crisp and invigorating texture. For an even more enjoyable experience, chill the salad in the refrigerator before serving – it transforms into a delightful, cooling dish that truly refreshes. Enjoy!
