Crispy Sea Mustard and Bean Sprout Salad
A Delectable Winter Side Dish: Sea Mustard and Bean Sprout Salad (Mojaban Kongnamul Muchim)
Experience the delightful crunch of bean sprouts combined with the slightly firm yet tender sea mustard! This winter specialty, Mojaban Kongnamul Muchim, offers a refreshing taste with popping textures from the sea mustard and crispness from the bean sprouts, making it an excellent banchan (side dish). Sea mustard, also known as ‘Mom’ in Jeju Island and used in the famous Momguk soup, adds a unique oceanic flavor. Learn how to make this wonderful winter delight at home.
Main Ingredients- Sea mustard (Mojaban) 250g
- Bean sprouts 500g
- Scallions 7 stalks
- Red chili peppers 2
- Coarse salt 1 Tbsp (for cleaning sea mustard)
Seasoning Ingredients- Soup soy sauce 2 Tbsp
- Fish sauce (Tuna extract) 2 Tbsp
- Minced garlic 2 Tbsp
- Toasted sesame seeds 4 Tbsp (crushed)
- Sesame oil 2 Tbsp
- Soup soy sauce 2 Tbsp
- Fish sauce (Tuna extract) 2 Tbsp
- Minced garlic 2 Tbsp
- Toasted sesame seeds 4 Tbsp (crushed)
- Sesame oil 2 Tbsp
Cooking Instructions
Step 1
First, prepare the main ingredients: 500g of bean sprouts and 250g of sea mustard. Fresh ingredients are key to a delicious dish.
Step 2
Prepare 500g of fresh sea mustard. We will blanch this in boiling water before using it in the salad.
Step 3
Wash the scallions thoroughly and cut them into approximately 1cm pieces. This adds a fresh bite and color.
Step 4
Seed the red chili peppers and slice them into thin rounds. Their vibrant color will make the dish look even more appealing.
Step 5
Sprinkle 1 tablespoon of coarse salt evenly over the fresh sea mustard.
Step 6
Massage the salted sea mustard vigorously with your hands. This process helps to remove any bitterness and impurities, and also aids in purification.
Step 7
Rinse the sea mustard thoroughly 3-4 times under cold running water until the water runs clear. Patience here contributes to a better flavor.
Step 8
Prepare a pot with plenty of water to blanch the cleaned sea mustard.
Step 9
Add the cleaned sea mustard to the boiling water. You’ll notice the brown sea mustard turning a vibrant green. Once it changes color, immediately remove it from the water.
Step 10
Rinse the bean sprouts under running water until clean. Be gentle to avoid damaging the sprouts.
Step 11
Place the rinsed bean sprouts in a pot, cover, and boil for 8 minutes. It’s important to time this correctly so they don’t become overcooked.
Step 12
Immediately after boiling, rinse the bean sprouts under cold water to cool them down quickly. This step is crucial for maintaining their crisp texture.
Step 13
In a mortar or grinder, place the whole toasted sesame seeds and crush them coarsely. Crushing the seeds releases their fragrant oil and enhances the nutty flavor compared to using them whole.
Step 14
Place the blanched sea mustard on a cutting board and cut it into manageable pieces, about 3-4cm in length.
Step 15
In a large mixing bowl, start adding the seasoning ingredients. Begin with 2 tablespoons of minced garlic.
Step 16
Next, add 2 tablespoons of soup soy sauce for a savory depth of flavor.
Step 17
Add 2 tablespoons of fish sauce (tuna extract) to enhance the umami without adding a fishy taste.
Step 18
Finally, add 1/2 tablespoon of salt to adjust the seasoning. (Feel free to adjust this to your preference.)
Step 19
Mix all the seasoning ingredients in the bowl well to create a uniform dressing.
Step 20
In a large mixing bowl, combine the cut sea mustard, the cooled crisp bean sprouts, chopped scallions and red chili peppers, the prepared dressing, and the crushed sesame seeds.
Step 21
Drizzle in 2 tablespoons of sesame oil for aroma and gently toss everything together until well combined. This completes the dish.
Step 22
Your healthy and crunchy Sea Mustard and Bean Sprout Salad (Mojaban Kongnamul Muchim) is ready!
Step 23
Transfer the beautifully mixed salad to a serving dish.
Step 24
With its satisfying crunch and fresh oceanic aroma, this Mojaban Kongnamul Muchim is incredibly addictive and will disappear in no time!
