Seaweed Salad with Radish (Parae Muchim): A Refreshing Winter Delight
Nutritious Winter Side Dish & Diet-Friendly Recipe: The Ultimate Parae Muchim
Whip up this incredibly affordable, delicious, and healthy seaweed salad that’s perfect for your diet! This version is seasoned with a salt-based dressing for a clean, crisp taste. If you prefer a moister, softer salad, consider using a soy sauce-based dressing instead.
Main Ingredients- 300g Fresh Seaweed (Parae)
- 50g Korean Radish (Mu)
- 60g Carrot
Radish & Carrot Marinade- 0.5 Tbsp Salt
- 1 Tbsp Vinegar
- 0.5 Tbsp Brown Sugar
Seaweed Salad Seasoning- 1 Tbsp Minced Garlic
- 2 Tbsp Corn Syrup (or Oligosaccharide)
- 2 Tbsp Vinegar
- 2 tsp Salt
- 1 Tbsp Toasted Sesame Seeds
- 0.5 Tbsp Salt
- 1 Tbsp Vinegar
- 0.5 Tbsp Brown Sugar
Seaweed Salad Seasoning- 1 Tbsp Minced Garlic
- 2 Tbsp Corn Syrup (or Oligosaccharide)
- 2 Tbsp Vinegar
- 2 tsp Salt
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Prepare all your ingredients. You’ll need fresh seaweed (parae), crisp Korean radish (mu), and a colorful carrot.
Step 2
Place the fresh seaweed in a sieve. Add 1 tablespoon of coarse salt and gently rub the seaweed with your hands to remove any impurities. Rinse it thoroughly under cold running water 3-4 times. This step is crucial for eliminating any bitterness or unwanted marine flavors and ensuring a fresh taste.
Step 3
Drain the cleaned seaweed well by placing it in a colander. Excess water can dilute the dressing, so make sure to squeeze out as much liquid as possible.
Step 4
Julienne the Korean radish and carrot into thin strips, about 3-4 cm long. Cutting them thinly ensures they absorb the seasoning well and provides a pleasant texture.
Step 5
In a bowl, combine the julienned radish and carrot with the marinade ingredients (0.5 Tbsp salt, 1 Tbsp vinegar, 0.5 Tbsp brown sugar). Gently mix and let it sit for 10 minutes. This step helps to draw out moisture from the vegetables, maintaining their crispness.
Step 6
Cut the drained seaweed into bite-sized pieces with kitchen scissors. Chopping it 2-3 times is usually sufficient; avoid cutting it too finely to retain a good texture.
Step 7
Transfer the well-drained seaweed, along with the marinated radish and carrot, into a mixing bowl.
Step 8
Add all the seasoning ingredients for the salad (1 Tbsp minced garlic, 2 Tbsp corn syrup, 2 Tbsp vinegar, 2 tsp salt, 1 Tbsp toasted sesame seeds). Feel free to adjust the sweetness or saltiness to your preference.
Step 9
Gently mix everything together with your hands, ensuring the dressing evenly coats the seaweed and vegetables. Your delicious Parae Muchim is ready to be served! It’s great immediately, but letting it rest in the refrigerator for a short while will allow the flavors to meld beautifully.
