Sea Tangle Salad (Tot Muchim) – Refreshingly Crisp and Chewy
#SeaTangleRecipes #KoreanSalad #HealthyEating #EasySideDish Quick & Delicious Sea Tangle Salad Recipe
I was so impressed by the delightful chewy and crisp texture of the sea tangle (tot) served with sashimi that I decided to make my own sea tangle salad. This dish offers a wonderfully satisfying crunch that truly awakens the palate. It’s a perfect way to enjoy the fresh taste of the sea with a zesty, sweet-and-spicy dressing. Ideal as a spring delicacy, it’s also incredibly simple to prepare, making it accessible for beginner cooks!
Main Ingredients- 1 pack fresh sea tangle (tot)
- 1/2 onion, thinly sliced
- A pinch of toasted sesame seeds (for garnish)
Spicy & Sweet Seasoning- 1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp sugar (adjust to taste)
- 2.5 Tbsp anchovy sauce (for umami, can substitute with fish sauce or soup soy sauce)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 pinch of salt (adjust to taste)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp sugar (adjust to taste)
- 2.5 Tbsp anchovy sauce (for umami, can substitute with fish sauce or soup soy sauce)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 pinch of salt (adjust to taste)
Cooking Instructions
Step 1
Prepare the fresh sea tangle. Rinse it thoroughly under running water several times to remove any impurities or sand. Pay special attention to the bumpy parts of the sea tangle, as sand can accumulate there. Ensure it’s completely clean.
Step 2
Once cleaned, blanch the sea tangle in boiling water for about 1 to 1.5 minutes. Be careful not to overcook it, as it can become mushy. Immediately after blanching, rinse it under cold water to cool it down, then squeeze out any excess water.
Step 3
Thinly slice the onion. If the slices are too thick, the dressing won’t penetrate well, and the texture might feel disconnected. Soaking the sliced onions in cold water for a few minutes can help remove their pungent taste and make them even crisper. Squeeze out the water before use.
Step 4
Now, let’s make the delicious seasoning. In a bowl, combine the gochujang, gochugaru, minced garlic, sugar, anchovy sauce, sesame oil, and salt. Mix well until the sugar is dissolved. Feel free to adjust the sweetness and saltiness according to your preference.
Step 5
Add the blanched and squeezed sea tangle, along with the sliced onions, to the prepared seasoning. Gently mix everything together using your hands or a spatula, ensuring the dressing evenly coats the sea tangle and onions. Taste and add a pinch more salt if needed.
Step 6
Finally, transfer the seasoned sea tangle salad to a serving dish and sprinkle generously with toasted sesame seeds for a beautiful finish. This dish is best enjoyed immediately after mixing to experience the freshest texture of the sea tangle.
