Sea Mustard Salad (Mojaban Muchim): A Healthy and Savory Korean Side Dish
Boost Your Appetite with ‘Mojaban Muchim’, a Delicious Sea Mustard Salad!
This ‘Mojaban Muchim’ (sea mustard salad), a healthy and popular side dish featured on the Korean cooking show ‘Sumi Banchan’, is now easy to make at home. Enjoy the fresh, natural flavors of sea mustard in this simple yet savory preparation, perfect for enhancing your meals and promoting well-being.
Main Ingredients
- Fresh Sea Mustard (Mojaban) 200g
Seasoning Ingredients
- 1 Tbsp finely chopped scallions
- 2 Tbsp anchovy sauce (for umami!)
- 1 Tbsp gochugaru (Korean chili flakes) (adjust to taste)
- 1 tsp minced garlic (for enhanced flavor!)
- 1 tsp sugar (for a subtle sweetness)
- A little sesame oil (for a nutty finish)
- A little toasted sesame seeds (for texture and nuttiness)
- 1 Tbsp finely chopped scallions
- 2 Tbsp anchovy sauce (for umami!)
- 1 Tbsp gochugaru (Korean chili flakes) (adjust to taste)
- 1 tsp minced garlic (for enhanced flavor!)
- 1 tsp sugar (for a subtle sweetness)
- A little sesame oil (for a nutty finish)
- A little toasted sesame seeds (for texture and nuttiness)
Cooking Instructions
Step 1
Prepare a bunch of fresh sea mustard (mojaban). If you are using dried mojaban, rehydrate it by soaking it in water until softened. If using salted mojaban, soak it in fresh water and rinse thoroughly to remove excess salt. This step is crucial for balancing the salinity.
Step 2
Fill a pot with plenty of water and bring it to a rolling boil over high heat. Boiling water allows for quick blanching of the sea mustard.
Step 3
Add the prepared sea mustard to the boiling water and blanch for just 30 seconds. Be careful not to over-blanch, as this can make the sea mustard lose its crisp texture. A quick blanch is key.
Step 4
Immediately transfer the blanched sea mustard to a bowl of cold water to stop the cooking process and cool it down. Once cooled, gently squeeze out as much water as possible using your hands. This prevents the seasoning from becoming diluted.
Step 5
Transfer the squeezed sea mustard to a mixing bowl and cut it into bite-sized pieces. Add all the seasoning ingredients: anchovy sauce, chopped scallions, gochugaru, minced garlic, sugar, sesame oil, and toasted sesame seeds. Gently mix everything together with your hands until well combined. Ensure the dressing coats the sea mustard evenly.
Step 6
Sea mustard is packed with nutrients and was even featured on ‘Sumi Banchan’! Everyone knows how beneficial sea vegetables are for our health. While tangy vinegar-based salads are delicious, try this simple mojaban muchim today to savor its fresh, natural, and savory flavors. It’s a wonderful, healthy side dish that pairs perfectly with rice!
