Refreshing Seaweed Salad (Mul-Pa-rae Muchim)
Seasonal Delight: Vibrant Seaweed Salad Bursting with Ocean Flavors
Craving a light and refreshing side dish? This Mul-Pa-rae Muchim (seaweed salad) is perfect for when your appetite needs a little boost. Made with fresh seaweed, it captures the essence of the sea, complemented by the crisp texture of radishes and carrots. A simple yet delicious seasonal treat!
Main Ingredients- 2 bundles Fresh Seaweed (Mul-pa-rae)
- 1 handful Radish, thinly julienned
- 1/2 handful Carrot, thinly julienned
Seasoning- 4 Tbsp Fish Sauce (Anchovy or Sand Lance)
- 1/2 Tbsp Minced Garlic
- 3 Tbsp Red Pepper Flakes (Gochugaru)
- 1/2 Tbsp Toasted Sesame Seeds, crushed
- 1 Tbsp Plum Extract (Maesilcheong) or Plum Syrup
- 4 Tbsp Fish Sauce (Anchovy or Sand Lance)
- 1/2 Tbsp Minced Garlic
- 3 Tbsp Red Pepper Flakes (Gochugaru)
- 1/2 Tbsp Toasted Sesame Seeds, crushed
- 1 Tbsp Plum Extract (Maesilcheong) or Plum Syrup
Cooking Instructions
Step 1
I found some fresh seaweed at the market! While seaweed mixed with laver (kim) is also delicious, today I’m preparing two bundles of pure seaweed. This will truly let us savor the oceanic aroma.
Step 2
It’s crucial to wash the seaweed thoroughly. First, add a pinch of coarse salt and gently rub the seaweed to separate the strands without clumping. Then, rinse it under cold running water several times until the water runs clear, ensuring all dirt and impurities are removed. Drain it well in a colander.
Step 3
Cut the clean seaweed into bite-sized pieces. Cutting them to a manageable length, not too long, will make them easier to enjoy in the salad.
Step 4
Julienne the radish and carrot as thinly as possible. This thin cut ensures the dressing coats evenly and maintains a satisfying crunch. Sprinkle a tiny bit of salt over the julienned vegetables and let them sit for about 5 minutes to lightly pickle. Then, firmly squeeze out any excess water with your hands. This step prevents the salad from becoming watery.
Step 5
In a large bowl, combine the prepared seaweed, julienned radish, and carrot. Add the minced garlic, crushed sesame seeds, red pepper flakes, fish sauce, and plum extract. Gently mix everything together, being careful not to mash the ingredients. Toss gently until the seasoning is evenly distributed.
Step 6
Finally, add vinegar for a touch of tanginess and give it one last gentle toss to combine all the ingredients and dressing. Your delicious seaweed salad is ready! Its sweet, sour, and savory flavors are sure to whet your appetite.
