Aromatic Seaweed Salad (Parae Muchim) – Simple Recipe
Super Simple Side Dish: How to Make Delicious and Refreshing Seaweed Salad (Parae Muchim)
I felt like having some refreshing Parae Muchim after a long time, so I made it myself! Enjoy a richer home-cooked meal with this recipe featuring the wonderful harmony of fragrant seaweed and crisp radish.
Main Ingredients- 200g Fresh Seaweed (Parae) (It has a different charm than Gim!)
- A handful of Radish (Prepare a similar amount to the seaweed. It adds texture.)
Seasoning Ingredients- 2 Tbsp Soy Sauce (Adds a savory depth)
- 2 Tbsp Vinegar (The secret to whetting your appetite!)
- 1/2 Tbsp Minced Garlic (The garlic aroma pairs wonderfully with seaweed)
- 1/2 Tbsp Sugar (Balances the sweet and sour taste)
- 2 Tbsp Plum Extract (Adds a subtle sweetness and aroma)
- 1/2 Tbsp Toasted Sesame Seeds (Adds nuttiness and finishes the dish!)
- 2 Tbsp Soy Sauce (Adds a savory depth)
- 2 Tbsp Vinegar (The secret to whetting your appetite!)
- 1/2 Tbsp Minced Garlic (The garlic aroma pairs wonderfully with seaweed)
- 1/2 Tbsp Sugar (Balances the sweet and sour taste)
- 2 Tbsp Plum Extract (Adds a subtle sweetness and aroma)
- 1/2 Tbsp Toasted Sesame Seeds (Adds nuttiness and finishes the dish!)
Cooking Instructions
Step 1
Prepare the fresh seaweed (Parae)! Parae is a great ingredient that captures the full aroma of the sea, allowing you to make a delicious salad.
Step 2
Rinse the seaweed thoroughly under cold running water multiple times to clean it. It’s important to rinse meticulously to remove any foreign particles. After rinsing, place the seaweed in a colander and squeeze out as much water as possible. If there’s too much water, the salad might taste diluted. Once squeezed, cut the seaweed into bite-sized pieces (about 2-3 cm long), roughly twice or thrice.
Step 3
Thinly julienne the radish. Cutting it to a similar thickness as the seaweed will ensure the textures meld well. Place the julienned radish in a bowl, sprinkle with a little salt (optional), and let it sit for about 15 minutes to salt cure. This process draws out the radish’s moisture, preserving its crispiness.
Step 4
After 15 minutes, gently squeeze out the water released from the cured radish with both hands. Be careful not to squeeze too hard, as this might impart a raw smell to the radish. A moderate squeeze is best.
Step 5
Now it’s time to mix everything together! Place the cleaned seaweed and the squeezed radish into a bowl. Add all the prepared seasoning ingredients (soy sauce, vinegar, minced garlic, sugar, plum extract, sesame seeds). Gently mix everything together with your hands, as if massaging it (‘jjeom-jjeom’). Avoid over-mixing, as this can mush the seaweed. Taste and adjust seasoning if needed – add more soy sauce if it’s bland, or a bit more vinegar if you prefer it tangier.
Step 6
Your delicious Seaweed Salad is ready! The vibrant green color and refreshing aroma are sure to stimulate your appetite. It’s great as a side dish for rice, or even as a light snack when you feel peckish. Enjoy your meal! ; )
