Crispy Seaweed and Fresh Scallion Salad (Kim Jjokpa Muchim)
Crispy Seaweed and Fresh Scallion Salad (Kim Jjokpa Muchim)
A Unique Side Dish Recipe: Seaweed and Scallion Salad
Introducing a simple yet delightful side dish, Kim Jjokpa Muchim, which combines lightly blanched scallions with the savory crunch of pan-fried seaweed. This dish offers a wonderful contrast of textures and flavors, perfect for whetting your appetite.
Main Ingredients- 300g Scallions (Jjokpa)
- 1 tsp Salt (for blanching)
- 6 sheets Dried Seaweed (Gim)
Seasoning- 1 Tbsp Soy Sauce (Guk-ganjang)
- 1 tsp Anchovy Sauce (Myeolchi Aekjeot)
- 1 Tbsp Sesame Oil
- A pinch of Sesame Seeds
- 1 Tbsp Soy Sauce (Guk-ganjang)
- 1 tsp Anchovy Sauce (Myeolchi Aekjeot)
- 1 Tbsp Sesame Oil
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
Thoroughly clean the scallions. Trim any roots or wilted leaves and rinse them several times under cold running water to remove any dirt or debris. Ensuring they are clean is key.
Step 2
Bring a pot of water to a rolling boil over high heat. Once boiling, add 1 tsp of salt. Carefully add the white parts of the scallions first and blanch for about 10-15 seconds. This helps keep the white parts crisp.
Step 3
After blanching the white parts, add the green parts of the scallions and blanch for another minute, or until they are just tender and slightly wilted. Avoid overcooking to maintain a pleasant crunch.
Step 4
Remove the blanched scallions from the hot water and immediately rinse them under cold water to stop the cooking process. Gently squeeze out excess water, being careful not to crush them. Cut the scallions into bite-sized pieces, about 5-7 cm long.
Step 5
Preheat a dry frying pan over medium heat. Place the seaweed sheets on the pan and toast for about 10 seconds per side. This brings out their nutty aroma and makes them delightfully crispy. Watch carefully to prevent burning.
Step 6
In a large mixing bowl, place the prepared scallions. Crumble the toasted seaweed into bite-sized pieces and add it to the bowl. Gently mix the seaweed with the scallions.
Step 7
Add 1 Tbsp of soy sauce (Guk-ganjang) and 1 tsp of anchovy sauce (Myeolchi Aekjeot) to the bowl. Gently toss and mix everything together with your hands, ensuring the seasonings coat the scallions and seaweed evenly. Be gentle to avoid mashing the scallions.
Step 8
Drizzle 1 Tbsp of sesame oil over the mixture and sprinkle a pinch of sesame seeds on top. This adds a final touch of richness and nutty flavor.
Step 9
Transfer the finished Seaweed and Scallion Salad to a serving plate. It’s ready to be enjoyed!
Step 10
While scallions alone are delicious, adding toasted seaweed makes this dish exceptionally flavorful and adds a wonderful crispy texture. It’s a fantastic side dish for any meal and pairs wonderfully with rice!
