Fresh Seaweed Salad (Mulmiyeok Muchim)
Seasonal Delight: Refreshing Seaweed Salad!
Embrace the season’s bounty with this vibrant Mulmiyeok Muchim (seasoned seaweed salad)! Known for its health benefits, including aiding digestion and promoting regularity, seaweed is a perfect addition to a healthy diet. This recipe transforms fresh seaweed into a zesty, flavorful side dish that’s both simple to make and incredibly delicious. Perfect for beginners and seasoned cooks alike!
Main Ingredients- 1 bunch fresh sea tangle (Mulmiyeok), approx. 300-400g
- 2 Korean green chili peppers (adjust to your spice preference)
Seasoning Ingredients- 2 Tbsp fish sauce (anchovy or tuna sauce works well)
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp minced garlic
- 1 tsp sugar (balances the flavors)
- 1 Tbsp sesame oil
- A pinch of sesame seeds for garnish
- 2 Tbsp fish sauce (anchovy or tuna sauce works well)
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp minced garlic
- 1 tsp sugar (balances the flavors)
- 1 Tbsp sesame oil
- A pinch of sesame seeds for garnish
Cooking Instructions
Step 1
Prepare the fresh seaweed (Mulmiyeok). Trim off the tough, rooty parts of the seaweed. Give it a gentle rinse under running water to remove any sand or debris.
Step 2
Bring a pot of water to a rolling boil and add 1 tsp of salt. Carefully add the prepared seaweed to the boiling water and blanch for about 30 seconds to 1 minute, or until the seaweed turns from a dark brown to a vibrant green. Overcooking will make it tough. Immediately transfer the blanched seaweed to a bowl of cold water and rinse by rubbing it between your hands 2-3 times. This step removes sliminess and ensures a clean, crisp texture.
Step 3
Squeeze out as much water as possible from the rinsed seaweed using your hands. Thoroughly draining the water is crucial for the seasoning to adhere well and prevent the salad from becoming watery. Once drained, cut the seaweed into bite-sized pieces, about 5-7 cm long. This makes it easier to eat.
Step 4
Remove the seeds and stems from the Korean green chili peppers and mince them finely. If you enjoy a spicier kick, you can leave some seeds in, or use milder chili peppers if preferred.
Step 5
In a mixing bowl, combine the drained seaweed and minced chili peppers. Add all the seasoning ingredients: fish sauce, gochugaru, minced garlic, sugar, and sesame oil. Adjust the amount of sugar according to your preference for sweetness; it’s best to start with less and add more if needed.
Step 6
Gently toss and mix the seaweed with the seasonings using your hands, applying moderate pressure. Be careful not to mash the seaweed; a gentle mixing motion is key. Sprinkle with sesame seeds for a final touch of aroma and flavor. Your delicious and healthy Mulmiyeok Muchim is ready to be enjoyed!
