Tangy and Chewy Sea Tangle Stem Salad (Miyeokjulgi Cho Muchim)
Miyeokjulgi Cho Muchim: A Deliciously Tangy Alternative to Stir-Fried Sea Tangle Stems!
Today, we’re making ‘Miyeokjulgi Cho Muchim’ – a refreshing salad made by seasoning sea tangle stems (miyeokjulgi) with a sweet and sour sauce, instead of stir-frying them. Healthy sea vegetables pair wonderfully with tangy dressings. The unique chewy texture of the sea tangle stems, combined with the crispness of onions and carrots, and the bright, zesty sauce creates a perfect harmony! This dish is a delightful side, offering a refreshing change from the usual. Let’s get started!
Main Ingredients- Salted Sea Tangle Stems (Miyeokjulgi) 200g
- Carrot 1/4
- Onion 1/2
Dressing- Gompyo Busan Hoe Gochujang (or other Gochujang-based vinegar sauce) 3 Tbsp
- Rice Wine (Mirin) 1 Tbsp
- Allulose (or sugar) 1 Tbsp
- Minced Garlic 1/3 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Sesame Oil 1 Tbsp
- Gompyo Busan Hoe Gochujang (or other Gochujang-based vinegar sauce) 3 Tbsp
- Rice Wine (Mirin) 1 Tbsp
- Allulose (or sugar) 1 Tbsp
- Minced Garlic 1/3 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Sesame Oil 1 Tbsp
Cooking Instructions
Step 1
If using salted sea tangle stems, first soak them in cold water for about 20-30 minutes to remove excess salt, then rinse thoroughly. (If you’re short on time, rinsing under running cold water several times will also work.)
Step 2
Bring a pot of water to a rolling boil. Add the prepared sea tangle stems and blanch for exactly 1 minute. Be careful not to overcook, as they can become mushy! Immediately rinse the blanched stems under cold water to stop the cooking process. Once cooled, gently squeeze out any excess water. Cut the stems into bite-sized pieces, about 4-5 cm long.
Step 3
In a mixing bowl, combine all the dressing ingredients: 3 Tbsp of Gompyo Busan Hoe Gochujang (or your preferred gochujang-based vinegar sauce), 1 Tbsp of rice wine, 1 Tbsp of allulose (or sugar), and 1/3 Tbsp of minced garlic. Whisk together until well combined to create the dressing. You can adjust the sweetness with sugar or corn syrup if desired.
Step 4
Add the blanched and drained sea tangle stems, along with the thinly julienned carrot and onion, to the prepared dressing. Sprinkle in 1 Tbsp of toasted sesame seeds and 1 Tbsp of sesame oil. Gently toss and mix everything together with your hands until the ingredients are evenly coated with the dressing. Your delicious Miyeokjulgi Cho Muchim is ready to serve! It’s wonderful enjoyed immediately, or you can chill it in the refrigerator for a more refreshing taste.
