Sea Purslane Salad: A Refreshing and Crunchy Delight from the Sea
Sea Purslane Salad (Sebal Namul Geotjeori)
Hello everyone! As they say, ‘strength comes from food,’ and today I’m bringing you a delicious and healthy homemade recipe. We’re making ‘Sea Purslane Salad’ (Sebal Namul Geotjeori), an easy-to-make dish using the precious treasure from the tidal flats – sea purslane! Sea purslane is a type of seaweed vegetable that grows absorbing the rich minerals and salt from the sea, giving it a uniquely savory flavor. This nutritious vegetable is packed with calcium and potassium, which aids calcium absorption, making it excellent for bone health. It also contains various minerals and beta-carotene, contributing to the prevention of adult diseases. Furthermore, its abundant Vitamin C content is superb for anti-aging, fatigue recovery, and boosting immunity. Let’s learn how to make this crisp and refreshing salad that highlights the fresh, natural taste of sea purslane, following Chef Kim Ha-jin’s secret recipe. Shall we get started?
Ingredients- 200g fresh sea purslane
- 1/2 medium onion
- 1 cucumber
- 1 Tbsp fine chili powder
- 1 Tbsp coarse chili powder
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 3 Tbsp plum syrup (maesil cheong)
- 3 Tbsp vinegar
- 3 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, it’s crucial to remove the excess saltiness from the sea purslane. Soak the sea purslane in cold water for about 20 minutes to gently remove its briny taste. Afterward, rinse it thoroughly under running water two to three times for best results. Once rinsed, drain the sea purslane well in a colander, ensuring most of the water is removed before proceeding.
Step 2
Next, let’s prepare the vegetables. Thinly slice the half onion. For the cucumber, cut it in half lengthwise, optionally scoop out the seeds, and then slice it diagonally about 0.5cm thick for a pleasant texture.
Step 3
Now, let’s make the delicious dressing for our salad! In a bowl, combine 1 tablespoon of fine chili powder and 1 tablespoon of coarse chili powder. Add 2 tablespoons of anchovy sauce for a savory depth, 3 tablespoons of plum syrup for sweetness and aroma, 3 tablespoons of vinegar for a refreshing tang, and 3 tablespoons of toasted sesame seeds for nutty flavor. Stir everything together until well combined. Let the dressing meld together.
Step 4
It’s time to mix everything! In a large bowl, arrange the thinly sliced onion and diagonally sliced cucumber on one side. Place the drained sea purslane on the other side. This helps to keep the ingredients separate initially, allowing for even seasoning. Divide the prepared dressing and pour half over the vegetables and the other half over the sea purslane. Gently toss each portion separately. This allows the seasoning to penetrate each ingredient properly.
Step 5
Finally, bring the separately dressed sea purslane, onion, and cucumber together in the bowl. Gently combine them, tossing lightly rather than vigorous mixing, to avoid bruising the ingredients. Sprinkle with an additional tablespoon of toasted sesame seeds for extra nuttiness. Your fresh and flavorful Sea Purslane Salad is ready! It pairs wonderfully with a bowl of freshly steamed rice.
