Two Ways to Enjoy Sea Purslane Salad: Fresh and Blanched
A Taste of the Sea: Enjoy Sea Purslane Salad Fresh or Lightly Blanched!
Introducing sea purslane, a precious gem that heralds the arrival of spring from the coast. Grown in tidal flats, it’s rich in calcium, potassium, and various natural minerals. Notably, it contains about 20 times more calcium than spinach, making it excellent for bone health! Its abundant fiber and chlorophyll aid digestion and prevent constipation, while beta-carotene, a powerful antioxidant, is superb for anti-aging. Unlike other spring greens, its flavor is mild and delicate, making it easy to enjoy without feeling overwhelmed. The distinct crisp, ‘pop’ texture is particularly delightful. You can enjoy it fresh as a salad or lightly blanched for a softer texture. Today, we’ll explore two delicious ways to prepare sea purslane salad!
Ingredients for Fresh Sea Purslane Salad
- 1 bunch Sea Purslane
- 1/2 Cucumber
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Maesilcheong (Plum Extract)
- 1/2 Tbsp Guk-ganjang (Soup Soy Sauce) or Fish Sauce
- 1/2 tsp Minced Garlic (optional)
- 1 Tbsp Sesame Oil & Perilla Oil (mixed)
- A pinch of Toasted Sesame Seeds
Ingredients for Blanched Sea Purslane Salad
- 1 bunch Sea Purslane
- 2-3 Tbsp Chogochujang (Spicy-Sweet Gochujang Sauce)
- A pinch of Toasted Sesame Seeds
- 1 bunch Sea Purslane
- 2-3 Tbsp Chogochujang (Spicy-Sweet Gochujang Sauce)
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
First, rinse the sea purslane thoroughly under running water multiple times. As it grows in tidal flats, it’s important to wash away any small dirt or debris meticulously. Once washed, place the sea purslane in a colander to drain excess water. Wash the cucumber, then thinly slice it diagonally. Slicing it not too thinly will add a pleasant crunch.
Step 2
Let’s make a delicious dressing for the fresh sea purslane salad! In a bowl, combine 1 tablespoon of gochugaru, 1 tablespoon of maesilcheong, and 1/2 tablespoon of guk-ganjang (or fish sauce). If you like, you can add about 1/2 teaspoon of minced garlic. Finally, add 1 tablespoon of a mix of sesame oil and perilla oil, and stir well to create a flavorful dressing. This dressing will have a wonderful, nutty aroma.
Step 3
Add the sliced cucumber to the prepared dressing and toss gently. The key here is to lightly mix the cucumber so it becomes slightly seasoned while retaining its crispness.
Step 4
Once the cucumber is lightly coated, add the drained sea purslane and gently mix. Sea purslane is delicate, so avoid over-mixing or squeezing, as it can develop a raw taste or become mushy. Use your fingertips to lightly toss the ingredients together. Sprinkle with toasted sesame seeds for added nutty flavor and fragrance.
Step 5
Now, let’s prepare the blanched sea purslane salad. Take the washed and drained sea purslane and blanch it in boiling water with a pinch of salt for just a brief moment – about 30 seconds is enough. Be careful not to overcook, as it will become too soft. Immediately rinse the blanched sea purslane in cold water to stop the cooking and then firmly squeeze out all excess water. Properly draining is crucial to prevent the salad from becoming watery and to ensure the dressing adheres well.
Step 6
Add 2-3 tablespoons of chogochujang to the well-drained sea purslane and toss gently. The sweet and spicy flavor of chogochujang complements the sea purslane beautifully. Finish by sprinkling with toasted sesame seeds for a clean and delicious blanched sea purslane salad.
