Chewy and Refreshing Sea Mustard Salad (Totnamul Muchim)
Chewy and Refreshing Sea Mustard Salad (Totnamul Muchim)
How to Make Delicious Sea Mustard Salad (Totnamul Muchim) with Fresh Sea Mustard & Sea Mustard with Fermented Seafood Sauce
Seafood ingredients often taste even better when seasoned with fermented seafood sauces! Using a rich anchovy sauce (myeolchi jeotgal) or chewy hairtail fish roe sauce (galchi sokjeot) can be so flavorful that no other seasonings are needed. Today, however, we’ll make a delicious sea mustard salad using ‘fish sauce’ (aekjeot), which most kitchens have. This recipe offers a wonderfully chewy texture and the fresh aroma of the sea, making it a perfect healthy side dish!
Main Ingredients- Fresh Sea Mustard (Tot) 200g
Seasoning (measured with a rice spoon)- Fish Sauce (Aekjeot) 3 Tbsp
- Plum Extract (Maesilcheong) 3 Tbsp
- Minced Garlic 1 Tbsp
- Gochugaru (Korean Red Pepper Flakes) 2 Tbsp
- Sugar 0.5-1 Tbsp (adjust to taste)
- Toasted Sesame Seeds 1 Tbsp
- Fish Sauce (Aekjeot) 3 Tbsp
- Plum Extract (Maesilcheong) 3 Tbsp
- Minced Garlic 1 Tbsp
- Gochugaru (Korean Red Pepper Flakes) 2 Tbsp
- Sugar 0.5-1 Tbsp (adjust to taste)
- Toasted Sesame Seeds 1 Tbsp
Cooking Instructions
Step 1
Prepare your fresh sea mustard (tot). Fresh tot is characterized by its small, bubbly air pockets along the strands, and when you pull out a single strand, it looks like a beautiful Christmas wreath!
Step 2
First, trim off any tough, woody ends or clusters where the sea mustard strands are attached. Then, rinse the sea mustard thoroughly by shaking it in clean water multiple times until the water runs clear. This ensures any sand or debris is removed.
Step 3
Examine the sea mustard closely. You’ll notice small clusters attached to thicker stems. You can test the tenderness of the thicker stems by biting into a raw piece; if it’s tender and crisp, you can use the stems whole. If the stems feel tough and chewy, it’s better to gently pull off the smaller, more tender sea mustard fronds from the stems.
Step 4
To separate the fronds from the stems, hold the end of the stem and gently pull the fronds in the opposite direction of how they are growing (↑). They should come off easily, leaving you with only the tender fronds.
Step 5
You don’t necessarily need to strip all the fronds from all the stems. Just remove the tough stems. If the sea mustard is tender enough to eat whole, leave it as is. For the tender pieces, cut them into bite-sized portions.
Step 6
Now, it’s time to blanch the prepared sea mustard. Bring a pot of water to a rolling boil, add about half a tablespoon of salt, and then add the sea mustard. Blanch for just about 30 seconds. You’ll notice the fresh brown sea mustard turn a vibrant green almost immediately upon hitting the boiling water. Be careful not to over-blanch, as it can become mushy.
Step 7
After blanching, immediately drain the sea mustard into a colander and rinse briefly under cold running water. This step helps to retain the crisp texture. Squeeze out as much excess water as possible.
Step 8
In a mixing bowl, combine all the seasoning ingredients. Mix together fish sauce (3 Tbsp), plum extract (3 Tbsp), minced garlic (1 Tbsp), gochugaru (2 Tbsp), sugar (0.5-1 Tbsp – adjust sweetness to your preference), and toasted sesame seeds (1 Tbsp). Stir well to create the seasoning sauce. If you find the strong smell of fish sauce off-putting, you can substitute 1 Tbsp of soy sauce for 1 Tbsp of fish sauce for a milder umami flavor.
Step 9
Add the well-drained sea mustard to the prepared seasoning sauce. Now, using your hands, gently but firmly toss and mix the ingredients together, ensuring the seasoning coats every strand of sea mustard. This is the final step! Let the salad sit for about 5 minutes to allow the flavors to meld. Then, taste and adjust seasoning by adding more fish sauce, gochugaru, or sugar as needed to suit your palate. You’ll have your perfect sea mustard salad!
Step 10
This sea mustard salad boasts a wonderfully chewy texture that is truly delightful. The subtle aroma of the sea released during blanching is captivating, and the dish comes together so quickly! It’s a wholesome and easy side dish.
Step 11
This delicious sea mustard salad is wonderful served with warm rice, but it’s even better when you place some on a sheet of dried seaweed (gim), add rice, and wrap it all up to eat as a delightful seaweed wrap! Enjoy the rich flavors of the sea in this versatile dish.
