Chewy and Refreshing Sea Mustard Salad (Mul Miyeok Muchim)
Experience the Freshness of the Ocean: A Healthy and Delicious Sea Mustard Salad
Introducing a recipe for Mul Miyeok Muchim, a sea mustard salad that allows you to fully savor its chewy texture and oceanic aroma. When you lack appetite, this sweet and sour salad becomes an irresistible side dish that pairs perfectly with rice. We’ve included detailed steps and helpful tips so even beginners can easily follow along. Enjoy this refreshing dish this summer!
Fresh Ingredients- 1 pack Sea Mustard (about 200-250g)
- 5-7 Scallions
- 2 Korean Green Chilies (add more if you like it spicy)
- 1 Red Chili Pepper (for color)
- 1 Tbsp Coarse Sea Salt (for blanching)
The Secret to Flavor: Golden Sauce Recipe- 1 Tbsp Minced Garlic
- 2 Tbsp Soup Soy Sauce (Korean Guk-ganjang; adjust if using other types)
- 1 Tbsp Plums Syrup (Maesil-cheong) (for sweetness and flavor)
- 1 Tbsp Toasted Sesame Seeds (for nuttiness)
- 1 Tbsp Sesame Oil (for aromatic finish)
- 2 Tbsp Gochugaru (Korean chili flakes) (for color and mild spiciness)
- 1/2 Tbsp Vinegar (for tanginess)
- 3 Pinches Salt (adjust to taste)
- 1 Tbsp Minced Garlic
- 2 Tbsp Soup Soy Sauce (Korean Guk-ganjang; adjust if using other types)
- 1 Tbsp Plums Syrup (Maesil-cheong) (for sweetness and flavor)
- 1 Tbsp Toasted Sesame Seeds (for nuttiness)
- 1 Tbsp Sesame Oil (for aromatic finish)
- 2 Tbsp Gochugaru (Korean chili flakes) (for color and mild spiciness)
- 1/2 Tbsp Vinegar (for tanginess)
- 3 Pinches Salt (adjust to taste)
Cooking Instructions
Step 1
Start with the fresh sea mustard, as if just harvested from the ocean! To remove its characteristic astringency and impurities, soak it in cold water for about 20 minutes. This soaking process will make the sea mustard even softer and more delicious.
Step 2
Now, let’s thoroughly clean the sea mustard. Take the soaked sea mustard out of the water and add 1 tablespoon of coarse sea salt. Rub and squeeze the sea mustard vigorously. This step will remove any sliminess and make the sea mustard more pleasantly chewy. Rinse it thoroughly about 3 times to ensure it’s clean, then place it in a colander to drain as much water as possible. If it’s too watery, the salad will taste bland, so squeeze out the excess water well!
Step 3
We’ll now cut the drained sea mustard into bite-sized pieces. Instead of chopping it too finely, cutting it into 2-3 cm lengths will give it a satisfying chewiness, making it even tastier. You can also leave some pieces longer for texture.
Step 4
Wash the scallions and chop them finely. Cutting them to a similar length as the sea mustard will make the salad look more appealing and easier to eat. The addition of scallions will enhance the salad’s flavor with their pungent aroma and taste.
Step 5
Remove the seeds from the Korean green chilies and red chili pepper, and then slice them thinly on an angle. The green chilies will add a spicy kick, while the red chili pepper will provide a vibrant splash of color, enhancing the dish’s presentation. If you enjoy more heat, feel free to add extra green chilies.
Step 6
Now it’s time to bring all the ingredients together and make a delicious salad! In a large bowl, combine the sea mustard, chopped scallions, and sliced chilies. Add all the prepared sauce ingredients (minced garlic, soup soy sauce, plums syrup, toasted sesame seeds, sesame oil, gochugaru, vinegar, and salt). Using a spatula or your hands, gently mix everything together without mashing the ingredients. Your flavorful sea mustard salad is now ready! Taste it and adjust the seasoning with a little more salt or soup soy sauce if needed for perfect flavor.
