Refreshing Seaweed Salad (Palae Muchim) – A Taste of Winter Ocean
How to Make Delicious Palae Muchim! Easy and Flavorful Recipe
Experience the fresh aroma of the sea with this revitalizing Palae Muchim (seaweed salad). As winter arrives, the craving for oceanic flavors grows, and this dish perfectly captures that essence. The combination of briny seaweed and crisp radish, seasoned to perfection, makes it an ideal side dish or even a delightful appetizer. Let’s dive into making this simple yet incredibly tasty salad!
Palae Muchim Main Ingredients
- 250g Prepared Seaweed (Palae)
- 500g Radish (about 1/4 medium radish)
- 1 tsp Minced Garlic
Dressing
- 1 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Vinegar
- 2 Tbsp Sugar
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Vinegar
- 2 Tbsp Sugar
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare 500g of radish. Using a mandoline slicer or a knife, thinly slice the radish, then cut these slices into approximately 0.3cm thick julienne strips. Aim for a thickness that allows the seasoning to penetrate well without becoming too mushy or too tough.
Step 2
In a bowl, combine the julienned radish with the ‘Radish Pickling’ ingredients: 3 Tbsp vinegar, 2 Tbsp sugar, and 1 tsp salt. Gently mix and massage the ingredients into the radish. Let it sit for about 30 minutes. This process will make the radish crisp and infuse it with a sweet and sour flavor, enhancing the overall taste of the Palae Muchim.
Step 3
Now, let’s clean the seaweed (palae). Place the 250g of prepared seaweed in a colander. Rinse it under running water, gently shaking and separating the strands to remove any sand, dirt, or other impurities. Be thorough in this step.
Step 4
To further enhance the freshness and remove any slight bitterness or oceanic odor, rinse the seaweed thoroughly in clean water about 5 times. As you rinse, gently loosen the seaweed strands to ensure they are all cleaned properly and don’t clump together.
Step 5
After rinsing, gently squeeze out as much water as possible from the seaweed by hand. Place the squeezed seaweed in a mixing bowl. It’s crucial to remove excess water to prevent the final dish from being too watery or diluted.
Step 6
Take the pickled radish that has been sitting for 30 minutes and squeeze out any excess liquid. Add the squeezed radish to the bowl with the prepared seaweed. You can reserve the liquid drained from the radish to add back later if you prefer a juicier salad.
Step 7
Now, it’s time to mix in the seasonings. To the bowl containing the seaweed and radish, add 1 Tbsp of soy sauce from the ‘Dressing’ ingredients.
Step 8
Next, add 1.5 Tbsp of gochugaru (Korean chili flakes), 3 Tbsp of vinegar, and 2 Tbsp of sugar. This forms the base of our flavorful dressing. Precision in measurements is key for achieving the perfect balance of sweet, sour, and spicy.
Step 9
Add 1 tsp of minced garlic for an extra layer of savory flavor. Gently mix everything together with your hands, ensuring the seasoning is evenly distributed throughout the seaweed and radish. Be gentle to avoid breaking the delicate seaweed too much.
Step 10
Finally, sprinkle 1 Tbsp of toasted sesame seeds over the salad for a nutty aroma and flavor. Give it one last gentle toss. Your delicious Palae Muchim is ready to be served! It’s great immediately, or you can chill it in the refrigerator for a short while to allow the flavors to meld further. Enjoy this taste of winter!
