Refreshing Seaweed Salad (Parae Muchim) with Radish and Pear
Discover the Best Way to Make Parae Muchim! A Delicious Seaweed Salad Recipe Featuring Radish and Pear!
This recipe for ‘Parae Muchim’ (seasoned seaweed) is a delightful way to use up leftover sea lettuce. It features the chewy texture of seaweed combined with the crispness of radish and the sweetness of pear, creating a vibrant and flavorful dish. Perfect as a side dish or a light salad, this recipe is easy to follow and brings a refreshing taste of the sea to your table.
Main Ingredients- Sea lettuce (Parae) 2/3 pack (approx. 150g)
- Radish 1/4 medium (approx. 100g)
- Pear 1/4 medium (approx. 100g)
- Korean green chili pepper (Cheongyang) 1/2
- Red chili pepper 1/2
- Sesame seeds, for garnish
Seasoning- Apple cider vinegar 4 Tbsp
- Sugar 1.5 Tbsp
- Salt 1/3 Tbsp (approx. 2-3g)
- Minced garlic juice 2 Tbsp
- Minced ginger juice 1/2 Tbsp
- Apple cider vinegar 4 Tbsp
- Sugar 1.5 Tbsp
- Salt 1/3 Tbsp (approx. 2-3g)
- Minced garlic juice 2 Tbsp
- Minced ginger juice 1/2 Tbsp
Cooking Instructions
Step 1
Begin by rinsing the sea lettuce thoroughly under cold running water to remove any sand or impurities. Drain it well in a colander. Ensuring the seaweed is well-drained is crucial to prevent the salad from becoming watery and diluted.
Step 2
Peel the radish and pear, then julienne them into thin strips. The radish will provide a satisfying crunch, while the pear will add a natural sweetness and delicate aroma, enhancing the overall flavor profile of the salad.
Step 3
Let’s prepare the refreshing dressing! In a bowl, combine the apple cider vinegar, sugar, and salt. Whisk until the sugar and salt are dissolved. Then, add the minced garlic juice and minced ginger juice. These juices will enhance the natural flavors of the ingredients and add a pleasant depth of flavor. It’s best to use finely pureed or juiced garlic and ginger for a smooth consistency.
Step 4
Add the drained sea lettuce to the bowl with the seasoning. Gently toss with your hands until the seaweed is evenly coated. Next, add the julienned radish and pear to the bowl and mix everything together. This step ensures the crispness of the vegetables and the sweetness of the pear are beautifully incorporated into the seasoned seaweed.
Step 5
Finally, garnish with finely chopped Korean green chili peppers and red chili peppers for a pop of color and a hint of spice. Sprinkle with sesame seeds for a final flourish. Adjust the amount of chili peppers to your preference. Enjoy this fragrant and delicious Seaweed Salad as a delightful accompaniment to your meal!
