Crispy Seaweed and Radish Salad (Paerae Muchim)
Crispy Seaweed and Radish Salad (Paerae Muchim)
Refreshing Seaweed Salad, Korean Radish and Seaweed Salad, Tangy Seaweed and Radish Dish, Spicy and Sweet Seaweed Salad, Appetizing Seaweed Recipe
This is a delightful seaweed and radish salad made in my mother’s signature style, boasting a wonderfully crisp texture. The secret ingredient is the addition of gochugaru (red pepper flakes), which adds an incredible savory depth. It’s perfect as a side dish to a bowl of rice, especially when you’re craving something light and flavorful.
Main Ingredients- 1 bundle of laver (paerae)
- 1 Korean radish (preferably a firm variety like ‘chorong’ radish)
Salting the Radish- 0.5 Tbsp salt
- 0.5 Tbsp brown sugar
- 1 Tbsp vinegar
Seasoning for the Salad- 0.5 Tbsp gochugaru (Korean red pepper flakes)
- 0.5 Tbsp soy sauce
- 1.5 Tbsp apple cider vinegar
- 0.5 Tbsp brown sugar
- 0.5 Tbsp minced garlic
Finishing Touches (Optional)- 0.5 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 0.5 Tbsp salt
- 0.5 Tbsp brown sugar
- 1 Tbsp vinegar
Seasoning for the Salad- 0.5 Tbsp gochugaru (Korean red pepper flakes)
- 0.5 Tbsp soy sauce
- 1.5 Tbsp apple cider vinegar
- 0.5 Tbsp brown sugar
- 0.5 Tbsp minced garlic
Finishing Touches (Optional)- 0.5 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 0.5 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Start by preparing your fresh ingredients: the laver and the radish. Using fresh, high-quality ingredients is the first step to a delicious dish.
Step 2
Gently rinse the laver under running water. You can also soak it briefly in a very mild saltwater solution (about half a tablespoon of salt in a cup of water) by swishing it around gently to remove any grit or sand. Rinse it thoroughly in clean water 2-3 more times. Squeeze out as much water as possible with your hands. Finally, snip the laver into bite-sized pieces using kitchen scissors (about 2-3 snips).
Step 3
Peel the Korean radish and slice it into very thin matchsticks. Aim for juliennes that are as fine as possible, as this will help them absorb the dressing better and contribute to a pleasant crunch.
Step 4
In a bowl, combine the julienned radish with the ‘Salting the Radish’ ingredients: 0.5 Tbsp salt, 0.5 Tbsp brown sugar, and 1 Tbsp vinegar. Toss gently to coat. Let it sit for about 10 minutes to pickle slightly. After 10 minutes, squeeze out all the excess liquid firmly with your hands. This step is crucial for retaining the radish’s crispness.
Step 5
In a larger mixing bowl, combine the prepared laver and the de-juiced, salted radish. Add all the ‘Seasoning for the Salad’ ingredients: 0.5 Tbsp gochugaru, 0.5 Tbsp soy sauce, 1.5 Tbsp apple cider vinegar, 0.5 Tbsp brown sugar, and 0.5 Tbsp minced garlic.
Step 6
Gently toss everything together with your hands, ensuring the seasoning coats the laver and radish evenly. Be careful not to overmix or mash the ingredients; a light hand will preserve the textures.
Step 7
Add the finishing touches: 0.5 Tbsp of sesame oil and 1 Tbsp of toasted sesame seeds. These add a lovely aroma and nutty flavor. (This step is optional, but highly recommended for extra deliciousness!)
Step 8
Give it one final gentle toss to distribute the sesame oil and seeds. Your refreshing and crisp Seaweed and Radish Salad is now ready! It’s delicious served immediately, or you can chill it in the refrigerator for a short while for an even cooler, more invigorating taste.
