Refreshing and Tangy Seaweed Salad (Miyeok Muchim)
Dive into the Ocean’s Bounty: 3 Delicious Seaweed Recipes with Kelp, Sea Mustard, and Laver!
Discover the vibrant flavors of the sea with these three fantastic recipes featuring nutrient-rich seaweeds! Don’t just admire them; let’s get cooking! We’ve prepared recipes for ‘Laver and Oyster Pancake’, ‘Seaweed Salad’, and ‘Kelp Wrap Rice’. Nourish your body and delight your taste buds with these wholesome dishes. Brought to you by Manmade Recipe, your go-to for delicious culinary inspiration!
Main Dish: Zesty Seaweed Salad (Miyeok Muchim)- 20g Dried Sea Mustard (Miyeok)
- 200g Radish (Mu)
- 1/3 Carrot
- 1 Tbsp Coarse Salt (for soaking)
Seaweed Salad Dressing- 1/2 Tbsp Minced Garlic
- 2 Tbsp Vinegar (e.g., Rice Vinegar)
- 1 Tbsp Toasted Sesame Seeds
- 1/2 Tbsp Sugar
- 1/2 Tbsp Mustard Paste (optional, adjust to taste)
- Pinch of Salt (to taste)
Radish & Carrot Pickling- 1 Tbsp Vinegar
- 1/2 Tbsp Sugar
- 1/2 Tbsp Salt
Appetizer: Crispy Laver and Oyster Pancake (Maesaengi Guljeon)- 120g Fresh Laver (Maesaengi)
- 150g Oysters
- 1 Red Chili Pepper
- 2/3 cup Pancake Mix (standard paper cup)
- 1 cup Water (standard paper cup)
- 1/2 Tbsp Soup Soy Sauce
- Small amount of Flour (for coating oysters)
- Generous amount of Cooking Oil (for frying)
Specialty Rice: Chewy Kelp Wraps (Tashima Ssambap)- 1 bowl Cooked Rice
- 200g Salted Kelp (Tashima)
- 5 Tbsp Spicy Seasoned Octopus (Nakji Jeotgal)
- Pinch of Toasted Sesame Seeds (for garnish)
Kelp Wrap Seasoning (for Octopus Jeotgal)- 1/2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Green Chili Peppers
- 1 Tbsp Minced Onion
- Small amount of Crushed Toasted Sesame Seeds
- Small amount of Sesame Oil
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Vinegar (e.g., Rice Vinegar)
- 1 Tbsp Toasted Sesame Seeds
- 1/2 Tbsp Sugar
- 1/2 Tbsp Mustard Paste (optional, adjust to taste)
- Pinch of Salt (to taste)
Radish & Carrot Pickling- 1 Tbsp Vinegar
- 1/2 Tbsp Sugar
- 1/2 Tbsp Salt
Appetizer: Crispy Laver and Oyster Pancake (Maesaengi Guljeon)- 120g Fresh Laver (Maesaengi)
- 150g Oysters
- 1 Red Chili Pepper
- 2/3 cup Pancake Mix (standard paper cup)
- 1 cup Water (standard paper cup)
- 1/2 Tbsp Soup Soy Sauce
- Small amount of Flour (for coating oysters)
- Generous amount of Cooking Oil (for frying)
Specialty Rice: Chewy Kelp Wraps (Tashima Ssambap)- 1 bowl Cooked Rice
- 200g Salted Kelp (Tashima)
- 5 Tbsp Spicy Seasoned Octopus (Nakji Jeotgal)
- Pinch of Toasted Sesame Seeds (for garnish)
Kelp Wrap Seasoning (for Octopus Jeotgal)- 1/2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Green Chili Peppers
- 1 Tbsp Minced Onion
- Small amount of Crushed Toasted Sesame Seeds
- Small amount of Sesame Oil
- 120g Fresh Laver (Maesaengi)
- 150g Oysters
- 1 Red Chili Pepper
- 2/3 cup Pancake Mix (standard paper cup)
- 1 cup Water (standard paper cup)
- 1/2 Tbsp Soup Soy Sauce
- Small amount of Flour (for coating oysters)
- Generous amount of Cooking Oil (for frying)
Specialty Rice: Chewy Kelp Wraps (Tashima Ssambap)- 1 bowl Cooked Rice
- 200g Salted Kelp (Tashima)
- 5 Tbsp Spicy Seasoned Octopus (Nakji Jeotgal)
- Pinch of Toasted Sesame Seeds (for garnish)
Kelp Wrap Seasoning (for Octopus Jeotgal)- 1/2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Green Chili Peppers
- 1 Tbsp Minced Onion
- Small amount of Crushed Toasted Sesame Seeds
- Small amount of Sesame Oil
- 1/2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Green Chili Peppers
- 1 Tbsp Minced Onion
- Small amount of Crushed Toasted Sesame Seeds
- Small amount of Sesame Oil
Cooking Instructions
Step 1
Begin by preparing the vegetables for the seaweed salad. Wash and peel the radish and carrot, then julienne them into thin strips. Soak the dried sea mustard in cold water for about 10 minutes until fully rehydrated. Rinse the rehydrated sea mustard under running water to remove any debris, gently squeeze out excess water, and cut into bite-sized pieces.
Step 2
In a bowl, combine the julienned radish and carrot. Add the pickling ingredients: 1 Tbsp vinegar, 1/2 Tbsp sugar, and 1/2 Tbsp salt. Mix gently and let it pickle for 10 minutes. After pickling, thoroughly squeeze out the excess liquid from the vegetables to maintain their crispiness.
Step 3
Now, let’s blanch the sea mustard. Bring a pot of water to a boil and add 1 Tbsp of coarse salt. Once the water is boiling vigorously, add the rehydrated sea mustard and blanch for no more than 30 seconds. Overcooking will make the seaweed mushy, so be quick! Immediately drain the blanched sea mustard and rinse it under cold water to stop the cooking process. Squeeze out the water and set aside.
Step 4
In a large mixing bowl, combine the blanched sea mustard, squeezed radish, and carrot. Add all the dressing ingredients: 1/2 Tbsp minced garlic, 2 Tbsp vinegar, 1 Tbsp toasted sesame seeds, 1/2 Tbsp sugar, and 1/2 Tbsp mustard paste. Season with a pinch of salt to taste. Gently toss everything together until well combined. The crunchy vegetables and tender seaweed coated in a zesty dressing create a refreshing salad.
Step 5
Next, we’ll make the laver and oyster pancake. Wash the red chili pepper, remove the seeds, and slice it diagonally into thin strips for garnish. This will add a beautiful color to the pancake.
Step 6
Gently rinse the fresh oysters to clean them and drain them well on a sieve. Lightly coat the oysters with a small amount of flour; this helps the batter adhere better and reduces any potential fishy odor.
Step 7
In a separate bowl, mix 2/3 cup of pancake mix with 1 cup of water until smooth, ensuring there are no lumps. Add the fresh laver and the flour-coated oysters to the batter. Stir gently to combine. This mixture will form the base of your pancake.
Step 8
Heat a generous amount of cooking oil in a frying pan over medium heat. Drop spoonfuls of the batter into the hot oil, forming small, bite-sized pancakes. Aim for a moderate thickness for a good texture.
Step 9
Once the pancakes start to set, arrange the sliced red chili peppers on top for decoration. Flip them over and cook until both sides are golden brown and crispy. These pancakes offer a delightful combination of crispy batter, briny oysters, and fragrant laver.
Step 10
Finally, let’s prepare the kelp wraps. If using salted kelp, soak it in cold water for about 30 minutes to remove excess salt. Changing the water once during soaking is recommended.
Step 11
After soaking, briefly blanch the kelp in boiling water for about 1 minute. Then, rinse it under cold water and drain thoroughly. This step helps to achieve a wonderfully chewy texture.
Step 12
Cut the blanched kelp into long, rectangular strips, similar to how you would cut ingredients for sushi rolls. These will be the wrappers for your rice.
Step 13
The seasoned octopus (Nakji Jeotgal) can be used as is, but for enhanced flavor, mix it with the seasoning ingredients: 1/2 Tbsp gochugaru, 1 Tbsp minced garlic, 1 Tbsp minced green chili peppers, 1 Tbsp minced onion, a pinch of crushed toasted sesame seeds, and a drizzle of sesame oil. Adjust the spice level to your preference.
Step 14
Take a portion of warm cooked rice and place it on a strip of kelp. Roll the kelp around the rice to form a neat wrap. It’s easier to shape these wraps while the rice is still warm.
Step 15
Top each kelp wrap with a generous spoonful of the seasoned octopus mixture. Sprinkle with toasted sesame seeds for a final touch. These chewy and flavorful kelp wraps make for a healthy and delicious meal.
