Sweet and Fresh Seasonal “Seomcho” (Sea Beet) Salad
10-Minute “Seomcho” Salad Recipe & “Seomcho” Gimbap (Seaweed Rice Rolls)
Experience the taste of spring with this quick and easy “Seomcho” salad made from fresh, seasonal sea beets. Learn how to prepare it in just 10 minutes and then use it to create delicious “Seomcho” gimbap for an extra special treat. This recipe highlights the delicate flavor and tender texture of sea beets.
For the “Seomcho” Salad- Fresh “Seomcho” (Sea Beet), 100g (approx. 7-8 stems)
Seasoning for “Seomcho” Salad- Salt, 1/2 tsp
- Sesame oil, 5ml (1 tsp)
- Toasted sesame seeds, 1 tsp
- Garlic, 1 clove (minced, approx. 1/2 tsp)
For the “Seomcho” Gimbap- Cheese slice, 1 sheet
- Pickled radish (danmuji), 1 strip
- Prepared “Seomcho” salad, 70g
- Seaweed sheet for gimbap, 1 sheet
- Cooked rice, 150g (approx. 1/2 cup)
Seasoning for Gimbap Rice- Salt, a pinch
- Sesame oil, 5ml (1 tsp)
- Toasted sesame seeds, 1 tsp
- Salt, 1/2 tsp
- Sesame oil, 5ml (1 tsp)
- Toasted sesame seeds, 1 tsp
- Garlic, 1 clove (minced, approx. 1/2 tsp)
For the “Seomcho” Gimbap- Cheese slice, 1 sheet
- Pickled radish (danmuji), 1 strip
- Prepared “Seomcho” salad, 70g
- Seaweed sheet for gimbap, 1 sheet
- Cooked rice, 150g (approx. 1/2 cup)
Seasoning for Gimbap Rice- Salt, a pinch
- Sesame oil, 5ml (1 tsp)
- Toasted sesame seeds, 1 tsp
- Salt, a pinch
- Sesame oil, 5ml (1 tsp)
- Toasted sesame seeds, 1 tsp
Cooking Instructions
Step 1
Let’s start by preparing the “Seomcho” salad. Take about 7-8 stems of fresh “Seomcho”. Trim off the pinkish root ends with a knife. Gently separate the leaves and wash them thoroughly in running water 4-5 times to remove any dirt or grit.
Step 2
Place the washed “Seomcho” (100g) into a microwave-safe bowl. Cover loosely with a lid or plastic wrap, ensuring a small vent for steam to escape. Microwave for exactly 2 minutes. Once done, immediately rinse the cooked “Seomcho” under cold water to cool it down. Gently squeeze out any excess water.
Step 3
Now, let’s toss the “Seomcho” salad. In a mixing bowl, combine the squeezed “Seomcho” (70g) with all the prepared salad seasonings: salt (1/2 tsp), sesame oil (5ml), toasted sesame seeds (1 tsp), and minced garlic (approx. 1/2 tsp). Gently mix everything together with your hands or a spatula until well combined. Your fragrant and delicious “Seomcho” salad is ready!
Step 4
Next, let’s make the special “Seomcho” gimbap. Warm up the cooked rice (150g) in the microwave. In a bowl, mix the warm rice with a pinch of salt, 5ml of sesame oil, and 1 tsp of toasted sesame seeds. Gently fold the seasonings into the rice with a spatula, being careful not to mash the grains. Ensure the rice is evenly seasoned.
Step 5
Lay a sheet of gimbap seaweed flat on a bamboo rolling mat. Spread the seasoned rice evenly over the seaweed, leaving a small border at the top. Arrange the prepared “Seomcho” salad (70g), a strip of pickled radish, and a slice of cheese on top of the rice. Carefully roll the gimbap tightly from the bottom edge. You can moisten the top edge of the seaweed with a little water to help seal the roll.
Step 6
Once rolled, slice the “Seomcho” gimbap into bite-sized pieces, about 1.5 to 2cm thick. Arrange the slices attractively on a serving plate. Now you can enjoy your homemade “Seomcho” gimbap! It’s an easy way to enjoy a special flavor right at home. Enjoy your meal!
