Fresh Laver Salad (Parae Muchim)
Savory Sea Laver Salad, Refreshing Seaweed Side Dish, Autumnal Korean Banchan
Try making a delicious and refreshing laver salad with fresh, seasonal laver that bursts with the aroma of the sea. Its tangy flavor will fill your mouth.
Main Ingredients- Fresh Laver (Parae) 170g
- Radish (Mu) 100g
- Green Onions (Jjokpa) 20g
Seasoning Ingredients- Gochugaru (Korean Chili Flakes) 2 Tbsp
- Salted Fermented Shrimp (Saeujeot) 1/2 Tbsp (minced)
- Fish Sauce (eoganjjang) 2 Tbsp
- Minced Garlic 1 Tbsp
- Plum Extract (Maesilcheong) 1/2 Tbsp
- Sesame Seeds (Kkaesogeum) 1 Tbsp
Laver and Radish Preparation Ingredients- Coarse Sea Salt 2 Tbsp (for curing laver)
- Fine Sea Salt 2 pinches (for curing radish)
- Gochugaru (Korean Chili Flakes) 2 Tbsp
- Salted Fermented Shrimp (Saeujeot) 1/2 Tbsp (minced)
- Fish Sauce (eoganjjang) 2 Tbsp
- Minced Garlic 1 Tbsp
- Plum Extract (Maesilcheong) 1/2 Tbsp
- Sesame Seeds (Kkaesogeum) 1 Tbsp
Laver and Radish Preparation Ingredients- Coarse Sea Salt 2 Tbsp (for curing laver)
- Fine Sea Salt 2 pinches (for curing radish)
Cooking Instructions
Step 1
In a large bowl, place the fresh laver. Add 2 tablespoons of coarse sea salt and gently rub the laver with your hands, as if you’re kneading dough. This process helps to remove any impurities and bitterness. Rinse the laver gently in cold water 2-3 times, swirling it around, until the water runs clear.
Step 2
After rinsing, gently squeeze the laver, but don’t wring it out completely. Leaving a little moisture helps the seasonings adhere better and creates a softer texture. Using fresh, cold water for the final rinse will best preserve the laver’s natural freshness.
Step 3
Peel the radish and julienne it into thin strips. In a separate bowl, toss the julienned radish with 2 pinches of fine sea salt. Let it sit for about 10 minutes to soften. Then, rinse the radish thoroughly under cold water and squeeze out any excess moisture.
Step 4
Wash the green onions, trim off any roots, and finely chop them. The fresh, pungent flavor of the green onions will enhance the overall taste of the salad.
Step 5
Now, let’s mix everything together! In a large bowl, combine the squeezed laver, julienned radish, and chopped green onions. Add all the seasoning ingredients: gochugaru, minced saeujeot, fish sauce, minced garlic, and plum extract. Gently mix everything with your hands, ensuring the seasonings are evenly distributed. Finish by sprinkling with sesame seeds for a nutty aroma. Your delicious fresh laver salad is ready!
Step 6
Transfer the freshly made laver salad to a serving dish. This vibrant side dish, filled with the taste of the sea, makes a perfect accompaniment to any meal.
