Chewy and Fresh Seaweed Salad (Saeng Miyeok Muchim)
Chewy and Fresh Seaweed Salad (Saeng Miyeok Muchim)
Simple Tips for Preparing Fresh Seaweed (Saeng Miyeok) Effortlessly
This recipe introduces you to ‘Saeng Miyeok Muchim,’ a refreshing and chewy fresh seaweed salad. Perfectly balanced with a savory dressing, it’s a delightful side dish that brings the taste of the ocean to your table. We’ll share easy tips for preparing fresh seaweed and a simple, delicious seasoning mix. Ideal for a healthy and quick banchan!
Main Ingredients- 2 handfuls of fresh seaweed (Saeng Miyeok) (A handful is measured by grasping it generously with one hand)
Cooking Instructions
Step 1
To preserve the ocean’s freshness, the fresh seaweed was frozen and then thawed at room temperature before preparation. This thawing method helps maintain the seaweed’s vibrant quality.
Step 2
Once thawed, rinse the fresh seaweed multiple times under cold running water, gently shaking it. This ensures any salt or impurities are thoroughly washed away. After rinsing, drain the seaweed well in a colander to remove as much water as possible. If you haven’t frozen your fresh seaweed, soaking it in water for 20-30 minutes followed by rinsing under running water will yield a similarly tender texture.
Step 3
We’ll prepare 2 handfuls of fresh seaweed for our delicious seaweed salad. (Note: A ‘handful’ typically refers to the amount you can grasp generously with one hand.)
Step 4
After draining, cut the fresh seaweed into bite-sized pieces. Avoid cutting it too finely; slightly larger pieces will offer a better chewy texture and more satisfying bite. Simply chop it roughly.
Step 5
Now, let’s make the flavorful dressing. In a mixing bowl, combine 3 tablespoons of soup soy sauce, 1 tablespoon of minced garlic, 1.5 tablespoons of aromatic sesame oil, and 1 tablespoon of toasted sesame seeds. Stir well with a spoon until all the ingredients are evenly incorporated into a cohesive sauce.
Step 6
Add the prepared fresh seaweed to the dressing and gently mix it with your hands, ‘jobul-jobul’ style, until the seasoning is well distributed. The key is to mix gently so the seaweed doesn’t get mushy. Ensure the dressing evenly coats every strand of seaweed. Transfer the salad to a serving dish and enjoy this delightful fresh seaweed salad!
