Crispy & Refreshing Jicama Salad (Jicama Muchim) – A Mexican Potato Delight!
How to Make a Delicious Jicama Salad (Jicama Muchim) with the ‘Mexican Potato’
Discover the delightful crunch of Jicama, often called the ‘Mexican Potato,’ in this refreshing Jicama Salad (Muchim) recipe. It’s a simple yet uniquely flavorful dish that’s perfect for awakening your taste buds and boosting your health!
Main Ingredients
- Jicama 350g (approx. 1 medium)
- Coarse Salt 1 tsp (for salting)
- Sugar 1 tsp (for salting)
- Green Onions 1 stalk
Seasoning Ingredients
- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced Garlic 1/2 Tbsp
- Fish Sauce 1 Tbsp
- Plum Extract (or syrup) 1 tsp
- Vinegar 1 Tbsp
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds 1/2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Minced Garlic 1/2 Tbsp
- Fish Sauce 1 Tbsp
- Plum Extract (or syrup) 1 tsp
- Vinegar 1 Tbsp
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds 1/2 Tbsp
Cooking Instructions
Step 1
Start by preparing the jicama. Use a vegetable brush to scrub the jicama thoroughly and remove any dirt. While it’s possible to use the skin, it’s more common to peel it before cooking.
Step 2
To easily peel the jicama, make a shallow cut around the top stem with a knife. Then, peel the skin downwards in long strips, similar to peeling a banana. It should come off quite smoothly.
Step 3
Once peeled, jicama can oxidize and turn brown quickly when exposed to air. It also has a mucilaginous property, making it feel slightly slippery when cut. To prevent discoloration and maintain its crispness, immediately submerge the peeled jicama in cold water as you cut it.
Step 4
Take the jicama out of the water and gently pat it dry. Slice it into strips about 0.5 cm thick. If the strips are too thin, they might lose their crunch; if too thick, the seasoning won’t penetrate well. Aim for a medium thickness.
Step 5
In a bowl, combine the sliced jicama with 1 tsp of coarse salt and 1 tsp of sugar. Toss well to coat. Let it sit for 20 to 30 minutes. This process draws out excess moisture, enhancing the jicama’s crispiness and mellowing any subtle bitterness.
Step 6
Wash the green onions and trim off the roots. Finely chop them into pieces about 1-2 cm long. These will add a fresh, vibrant garnish to your salad.
Step 7
After 20-30 minutes of salting, you’ll notice the jicama has released water. Discard this liquid. Gently squeeze the jicama strips by hand to remove excess moisture. Avoid squeezing too hard, as this can diminish its crisp texture. Do not rinse the jicama.
Step 8
To the squeezed jicama, add 2 Tbsp of gochugaru (Korean chili flakes). Gently mix and toss until the jicama is evenly coated with the chili flakes. This step helps the chili powder adhere better and gives the salad its beautiful color.
Step 9
Now, add the remaining seasonings to the jicama: 1/2 Tbsp minced garlic, 1 Tbsp fish sauce, 1 tsp plum extract, and 1 Tbsp vinegar. Mix everything together thoroughly. This combination creates a balanced flavor profile with a pleasant tanginess, sweetness, and umami.
Step 10
Gently mix the seasoned jicama to ensure the dressing is evenly distributed. Be careful not to mash the jicama; handle it gently to preserve its delightful crunch. Taste and adjust seasoning if necessary, adding more salt or fish sauce according to your preference.
Step 11
Finally, drizzle in 1 Tbsp of sesame oil, add the chopped green onions and 1/2 Tbsp of toasted sesame seeds. Give it a final light toss to combine. The nutty aroma of sesame oil and seeds adds a wonderful finishing touch.
Step 12
Congratulations! Your vibrant and delicious Jicama Salad (Muchim) is ready. Its crisp texture and tangy-sweet flavor make it a fantastic side dish or even a light appetizer. Enjoy!
