Aromatic Seaweed Salad (Palae Muchim)
[Super Easy Seaweed Salad] A Simple Side Dish Packed with Ocean Flavor! (Tips for Using Fish Sauce Included)
Do you enjoy the fresh, oceanic taste of seaweed salads served at Korean restaurants? Now you can recreate that delightful flavor at home with this incredibly simple Palae Muchim (Seasoned Laver Salad)! We’ve combined fresh palae (seaweed) and crisp radish with a tangy and sweet seasoning for a burst of sea flavor. The secret to its depth of taste is a perfect blend of Korean soy sauce and fish sauce, but don’t worry if you’re not a fan of fish sauce – this salad is delicious even without it.
Main Ingredients
- 1 block laver (palae) (approx. 50-70g)
- 1 handful shredded radish (approx. 100g)
- 1/5 Tbsp salt
- 1 Tbsp water
Seasoning Ingredients
- 1/2 Tbsp minced garlic
- 1.5 Tbsp vinegar
- 1.5 Tbsp Korean soup soy sauce (Gukganjang)
- 0.8 Tbsp fish sauce (anchovy or sand lance)
- 0.8 Tbsp sugar
- 0.8 Tbsp red pepper flakes (gochugaru)
- 0.8 Tbsp sesame seeds (whole)
- 1/2 Tbsp minced garlic
- 1.5 Tbsp vinegar
- 1.5 Tbsp Korean soup soy sauce (Gukganjang)
- 0.8 Tbsp fish sauce (anchovy or sand lance)
- 0.8 Tbsp sugar
- 0.8 Tbsp red pepper flakes (gochugaru)
- 0.8 Tbsp sesame seeds (whole)
Cooking Instructions
Step 1
First, prepare about a handful of radish and thinly shred it. Shredding it thinly helps the seasoning penetrate well and creates a tender texture.
Step 2
In a bowl with the shredded radish, add 1/5 Tbsp of salt and 1 Tbsp of water. Gently mix and let it marinate for 10 minutes. Adding a little water helps the radish soften faster and absorb the seasoning better.
Step 3
Rinse the laver (palae) thoroughly under running water 3-4 times using a colander. Gently separate the leaves as you rinse to remove any grit or impurities.
Step 4
After rinsing, squeeze out as much water as possible from the laver with your hands. Squeezing firmly prevents the salad from becoming watery later. Cut the laver into bite-sized pieces, usually about 3-4 cm long.
Step 5
To check if the radish is properly marinated, gently lift a strand. If it bends and feels pliable, it’s ready (after about 10 minutes).
Step 6
Once the radish is well-marinated, lightly rinse it under running water to remove excess salt. Then, squeeze out the water thoroughly with your hands again. This step preserves the radish’s crispness while reducing its saltiness.
Step 7
Now, let’s make the delicious seasoning! In a bowl, combine 1/2 Tbsp minced garlic, 1.5 Tbsp vinegar, 1.5 Tbsp Korean soup soy sauce, 0.8 Tbsp fish sauce, 0.8 Tbsp sugar, and 0.8 Tbsp red pepper flakes. Mix everything well. The fish sauce adds a savory depth without a fishy taste.
Step 8
Add the squeezed laver and radish to the prepared seasoning mixture. Toss gently to ensure the seasoning coats all the ingredients evenly.
Step 9
Gently mix the ingredients with your hands, like massaging them, so the seasoning is well absorbed by the laver and radish. Be careful not to mix too vigorously, as this can break down the laver. The key is to mix gently to combine the fresh sea aroma with the sweet and tangy flavors.
Step 10
Finally, sprinkle about 0.8 Tbsp of whole sesame seeds over the salad for added nutty flavor and texture. You can also lightly crush the sesame seeds before adding them.
Step 11
Your super easy and flavorful Palae Muchim, filled with the fresh scent of the sea, is now complete! It’s a perfect side dish for any meal, or try mixing it with a bowl of warm rice for a delightful variation.
