Master Bae Hwa-ja’s Secret Recipe: Refreshing and Sweet Seaweed Salad
The Secret to a Side Dish Shop with 600 Million Won Annual Sales! Master Bae Hwa-ja’s Seaweed Salad Recipe
Hello everyone! ‘Bab-sim’ is the strength of our nation. Today, I’m sharing a recipe for a beloved Korean side dish, ‘Parae Muchim’ (Seasoned Seaweed), straight from the kitchen of Master Bae Hwa-ja, renowned for her culinary expertise. This recipe is the secret behind a side dish shop that boasts an annual revenue of 600 million won! Let’s dive into her secrets.
Main Ingredients
- 4 bundles of sea lettuce (parae)
- 2 Tbsp coarse salt (for seasoning seaweed)
- 150g julienned radish
- 30g julienned carrot
Cooking Instructions
Step 1
Prepare 4 bundles of fresh sea lettuce (parae). Add 2 tablespoons of coarse salt to the sea lettuce and rub it vigorously with your hands. This process helps remove the slight bitterness and any impurities from the seaweed. After rubbing, rinse the sea lettuce thoroughly under cold running water at least twice to wash away the salt. Then, squeeze out as much water as possible with both hands. Properly draining the water is crucial to prevent the salad from becoming watery and to ensure a flavorful dish.
Step 2
In a pot, combine 8 tablespoons of corn syrup, 4 tablespoons of plum extract, and 2 tablespoons of minced garlic. Bring this mixture to a boil until it starts to bubble. Boiling the dressing ingredients helps to mellow the pungent flavor of the garlic and allows the flavors to meld together harmoniously. Furthermore, the heat from the boiled dressing effectively eliminates the fishy odor of the seaweed and contributes to a tender texture.
Step 3
Immediately pour the hot dressing over the prepared sea lettuce. Don’t worry, the sea lettuce won’t cook through. Gently mix everything together to ensure the dressing coats the seaweed evenly. Pouring the hot dressing acts as a mild cooking agent, providing a slight sterilization effect and enhancing the tenderness of the seaweed.
Step 4
Wash the radish and carrot under running water. Then, julienne them into very thin, uniform strips. The crisp texture of these vegetables will add another delightful dimension to the seaweed salad.
Step 5
Place the thinly julienned radish and carrot into a large mixing bowl. These vegetables will blend wonderfully with the seaweed to create a satisfying texture.
Step 6
To the bowl with the radish and carrot, add 1 tablespoon of salt, 2 tablespoons of sugar, 2 tablespoons of toasted sesame seeds, and 8 tablespoons of vinegar. Mix well until all the ingredients are thoroughly combined. It’s better to dissolve the sugar and salt by mixing them with the vegetables first rather than adding them directly to the seaweed, as this ensures the seasoning is evenly distributed for a more delicious result.
Step 7
Finally, add the seasoned radish and carrot mixture to the bowl containing the sea lettuce. Gently toss everything together until the seaweed salad is well combined and evenly coated with the dressing. This combination of refreshing, tangy flavors and the aromatic seaweed is truly irresistible and makes for a perfect side dish!
