Seasoned Sea Mustard (Mulmiyeok Muchim)
A Healthy and Delicious Seasoned Sea Mustard Recipe for Your Seasonal Meal
It’s the perfect season for delicious sea mustard! This is a simple yet flavorful seasoned dish we’ve prepared.
Main Ingredients
- 1 bunch fresh sea mustard (Mulmiyeok)
- 2 red chilies
Seasoning
- 1 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp anchovy sauce (Myeolchi Aekjeot)
- 1 tsp sugar
- 1 tsp sesame oil
- 1 Tbsp sesame seeds
- 1 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp anchovy sauce (Myeolchi Aekjeot)
- 1 tsp sugar
- 1 tsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Prepare the fresh sea mustard by rinsing it thoroughly under running water. Bring a pot of water to a rolling boil, then add the prepared sea mustard and blanch it for about 15-20 seconds. Be careful not to overcook, as it can become mushy.
Step 2
Once the stems of the seaweed turn a vibrant green, immediately remove it from the boiling water. Rinse the blanched sea mustard under cold running water 2-3 times, rubbing gently. This step helps remove any fishy odor and ensures a crisp texture. Drain the washed sea mustard well in a colander.
Step 3
After draining, cut the sea mustard into bite-sized pieces (about 5 cm long). Finely mince the red chilies. In a bowl, combine the cut sea mustard with the minced red chilies, gochugaru, anchovy sauce, and sugar. Gently mix to ensure the seasonings are evenly distributed. It’s best to start with a smaller amount of seasoning and adjust to your taste.
Step 4
Toss everything together until the seasonings are well incorporated into the sea mustard. Finally, add 1 tsp of sesame oil and 1 Tbsp of sesame seeds, and mix lightly one more time. Your delicious seasoned sea mustard is ready! Taste and if needed, add a little more anchovy sauce to achieve your desired saltiness.
Step 5
It’s said that in coastal regions, people often enjoy sea mustard seasoned with fermented fish sauce (like anchovy sauce) rather than a sweet and sour vinaigrette. I personally find this style, with the deep umami from the anchovy sauce, more delicious than the tangy version. It’s also fantastic served over a bowl of rice!
