Tangy and Sweet Sea Kelp Salad (Michyeok Cho Muchim)
#SeaKelpSalad #HowToMakeSeaKelpSalad #EnjoyThisRefreshingSeaKelpSaladSeasonedwithSpicy-SweetSauce
A vibrant and refreshing sea kelp salad, tossed in a perfectly balanced sweet, sour, and slightly spicy dressing. This dish is a fantastic side for any meal and a delightful way to enjoy seasonal ingredients.
This recipe guides you through preparing a delicious sea kelp salad, perfect as a side dish or a make-ahead staple. It starts by thoroughly rinsing away the salt from preserved sea kelp, then tossing it with crisp napa cabbage and a zesty dressing. It offers a different flavor profile than simple sea kelp sashimi (cho hoe) dipped in gochujang sauce, making it a versatile and tasty option.
Main Ingredients
- 1 pack preserved sea kelp (salted)
- 4 leaves baby napa cabbage
Cooking Instructions
Step 1
The first crucial step for store-bought salted sea kelp is removing the saltiness. Rinse the sea kelp thoroughly under cold running water multiple times to eliminate any briny taste. Once clean, drain it well using a colander.
Step 2
Lay the drained sea kelp flat on a cutting board and cut it into bite-sized pieces, about 5 cm (2 inches) long. If using baby napa cabbage, shred it into similar lengths. (Optional: For a simpler sea kelp dish similar to ‘cho hoe’, you can simply cut the drained kelp into 5cm pieces and serve immediately with a side of gochujang sauce for dipping.)
Step 3
While delicious immediately, the sea kelp salad tastes even better when chilled. Refrigerate for at least 30 minutes before serving. It’s an excellent side dish for rice and can also be enjoyed wrapped in lettuce leaves like a ssam.
Step 4
To make a more flavorful salad, let’s finely chop the sea kelp. You can use scissors or a knife for this. Finely chopping makes it easier for everyone to enjoy, including children.
Step 5
For added color and texture, add the prepared baby napa cabbage to the finely chopped sea kelp. Then, add the dressing ingredients: 2 Tbsp gochujang, 2 Tbsp vinegar, 1 Tbsp plum extract, 1 tsp minced garlic, 1 Tbsp chopped green onion, 1 tsp sesame oil, and 1 tsp toasted sesame seeds. Gently mix everything together with your hands until well combined.
Step 6
Your delicious, tangy, and slightly spicy sea kelp salad is ready! It offers a delightful contrast to the plain sea kelp dipped in sauce, and it’s incredibly tasty when mixed with a bowl of rice. It’s a true ‘rice thief’!
Step 7
Here are the finished dishes: the refreshing sea kelp salad (cho muchim) and the simple sea kelp appetizer (cho hoe). (Tip: If you make your own gochujang dipping sauce, letting it rest in the refrigerator for about a day will deepen its flavor.)
