Crispy and Savory Sea Purslane Salad (Sebal Namul Muchim)
Easy Recipe for Sea Purslane Salad, Nutritious Side Dish, Healthy Sea Purslane Cuisine
When you crave something new beyond your usual side dishes, and you love your greens, give this Sea Purslane Salad a try! Grown in the mineral-rich tidal flats, sea purslane is packed with Vitamin C, chlorophyll, and dietary fiber. Notably, it contains about 20 times more calcium than spinach, making it excellent for preventing osteoporosis. This healthy ingredient is also beneficial for fatigue recovery, boosting immunity, anti-aging, and preventing constipation, making it a fantastic choice for a healthy diet. Its unique crunchy texture and subtle brininess mean it’s delicious even eaten raw like a fresh kimchi, but a quick blanch followed by a simple seasoning makes it even more tender and delightful. Even though this is my first time making Sea Purslane Salad, I was surprised by how easy it is to prepare and how incredibly tasty it turned out – it’s become a recipe I crave! Let me share a special way to bring out the natural flavor and texture of sea purslane with just a few simple seasonings.
Key Ingredients- Sea purslane 150g
- 1 Tbsp minced green onion
- 0.5 Tbsp minced garlic
- 1 Tbsp fish sauce (or soy sauce for a lighter flavor)
- 1 Tbsp toasted sesame seeds
- 0.7 Tbsp sesame oil
For Blanching- 0.5 Tbsp coarse sea salt
- 0.5 Tbsp coarse sea salt
Cooking Instructions
Step 1
You’ll find that fresh sea purslane is remarkably clean and requires very little preparation, making it convenient to use right away in your cooking.
Step 2
Gently remove any yellowed leaves, tough stems, or wilted parts. Then, rinse the sea purslane thoroughly under running water about three times to ensure it’s perfectly clean and ready.
Step 3
Bring a generous amount of water to a rolling boil in a pot over high heat. Once boiling, add the coarse sea salt and then submerge the sea purslane. Blanch it very quickly, for only about 10 to 20 seconds – just enough to dip it in and out. Be careful not to overcook, as it can become mushy.
Step 4
Immediately rinse the blanched sea purslane under cold running water to stop the cooking process and cool it down. Then, gently squeeze out the excess water with both hands. Avoid squeezing too hard, as this can remove the delicious moisture from the greens; you want them to remain slightly moist.
Step 5
Transfer the squeezed sea purslane to a mixing bowl and gently fluff it with your hands to separate the strands. Add the minced garlic and finely chopped white parts of the green onion. Stir in one tablespoon of fish sauce for a boost of savory flavor. If you’re using regular soy sauce, start with half a tablespoon, as it can be saltier, and adjust to taste.
Step 6
Finally, add one tablespoon of toasted sesame seeds for a nutty aroma and 0.7 tablespoon of sesame oil. Gently toss everything together, almost like fluffing the greens, to ensure the seasonings are evenly distributed. Your delicious Sea Purslane Salad is ready!
Step 7
This is my very first time making Sea Purslane Salad, and I’m genuinely surprised by how incredibly delicious it is! The crisp texture and clean flavor are so refreshing and appetite-stimulating, making it an addictive side dish I’ll definitely be making often.
Step 8
With such simple seasonings and an easy preparation method, it’s amazing how this dish turns out so flavorful. The unique, almost popping texture of the sea purslane combined with its subtle saltiness creates a truly delightful culinary experience!
Step 9
Even though spring has officially begun, the weather is still quite chilly. On days like these, while warm soups are comforting, a refreshing salad like this is perfect for when you need to wake up your appetite. Why not brighten up your table and welcome spring with this revitalizing Sea Purslane Salad?
