Tangy & Sweet Sea Mustard Salad (Miyeok Julgi Muchim)
Refreshing and Crisp Sea Mustard Salad Recipe – No Fishy Smell!
Beat the heat with this delightful Miyeok Julgi Muchim (Sea Mustard Salad)! This recipe transforms simple sea mustard into a vibrant, refreshing, and tangy salad that’s perfect for a light meal or a side dish. Its crisp texture and sweet-and-sour dressing make it incredibly appetizing. Whether you’re craving a healthy side or a light, satisfying salad, this dish is a winner. We’ve added cherry tomatoes for a burst of freshness and color. Enjoy this simple yet flavorful preparation! (Measurements using standard measuring cups and spoons: 1 Tbsp = 15ml, 1 Cup = 200ml)
Main Ingredients- Salted sea mustard (miyeok julgi), 350g (prepared)
- Cucumber, 1/3
- Crab sticks (imitation), 3 sticks
- Lettuce, a small handful
- Onion, 1/4
- Cherry tomatoes, 6
Dressing Ingredients- Minced garlic, 0.5 Tbsp
- Fish sauce (or anchovy sauce), 1 Tbsp
- Soy sauce, 1 Tbsp
- Sugar, 1 Tbsp
- Cooking wine (mirin), 1 Tbsp
- Balsamic vinegar, 2 Tbsp
- Minced garlic, 0.5 Tbsp
- Fish sauce (or anchovy sauce), 1 Tbsp
- Soy sauce, 1 Tbsp
- Sugar, 1 Tbsp
- Cooking wine (mirin), 1 Tbsp
- Balsamic vinegar, 2 Tbsp
Cooking Instructions
Step 1
First, it’s crucial to remove the excess salt from the salted sea mustard. Rinse it thoroughly under running water, gently massaging it, and then soak it in fresh water for about 10 minutes to draw out the salt. Since we’ll be blanching it, I gave it an extra rinse under running water three times after soaking before draining.
Step 2
Bring a pot of water to a rolling boil. Add the prepared sea mustard and immediately flip it, then quickly remove it. Rinse it under cold water to cool down and drain thoroughly. Cut it into bite-sized pieces.
Step 3
Prepare the vegetables for the salad. Thinly slice the purple cabbage (if using) and the cucumber into matchsticks. Tear the crab sticks into bite-sized shreds. Cut the cherry tomatoes in half.
Step 4
Now, let’s make the delicious dressing. In a mixing bowl, combine 0.5 Tbsp of minced garlic, 1 Tbsp of fish sauce, and 1 Tbsp of cooking wine (mirin).
Step 5
Add 1 Tbsp of soy sauce, 1 Tbsp of sugar, and 2 Tbsp of balsamic vinegar. Whisk everything together until the sugar is completely dissolved. If you don’t have balsamic vinegar, you can substitute it with regular vinegar, adjusting the amount to your taste.
Step 6
In a large bowl, combine the prepared vegetables and the drained sea mustard.
Step 7
Pour the prepared dressing over the ingredients in the bowl. Gently toss everything together until well combined, ensuring not to mash the sea mustard or vegetables. Your refreshing Miyeok Julgi Muchim salad is now ready!
Step 8
For an attractive presentation, arrange the halved cherry tomatoes around the edge of a serving plate and place the dressed sea mustard mixture in the center.
Step 9
Before serving, gently mix the cherry tomatoes into the salad. The combination of fresh vegetables, the slight tang from the tomatoes, and the chewy texture of the sea mustard creates a wonderfully satisfying salad.
Step 10
Sea mustard is a wonderful source of dietary fiber, making it a healthy addition to your diet. This tangy salad preparation is a fantastic alternative to stir-fries, especially during warmer months. Give this delicious sweet-and-sour sea mustard salad a try – it’s a delightful way to enjoy this healthy ingredient!
