Quick & Easy Blanched Seaweed (Mulmiyeok): Simple Preparation & Blanching Time
Quick & Easy Blanched Seaweed (Mulmiyeok): Simple Preparation & Blanching Time
The Ultimate Guide to Blanching Seaweed: Easy Steps for a Delicious Side Dish
Today, I’ll show you exactly how to prepare and blanch fresh seaweed (mulmiyeok) at home. Learn the simple steps to achieve a perfectly chewy texture and unlock its delicious potential!
Ingredients- 1 bundle of fresh seaweed (mulmiyeok)
Cooking Instructions
Step 1
Seaweed is often sold tied with a rubber band. You can untie it to prepare, but I prefer to wash and blanch it while still bundled. I only untie it to cut it at the very end. This way, the seaweed stays together, making it much easier and neater to handle.
Step 2
First, gently wash the seaweed under running water. Give it a soft swirl to dislodge any loose dirt or impurities.
Step 3
Hold the thicker stem parts of the seaweed and run your fingers down towards the ends, like you’re stroking it. Rinse it thoroughly multiple times, ensuring all the gritty bits are removed.
Step 4
Before you start blanching, fill a pot with plenty of water and bring it to a rolling boil. Once the water is boiling vigorously, carefully add the prepared seaweed. You’ll notice the seaweed quickly transform from a dark brown to a vibrant green as soon as it hits the hot water.
Step 5
Blanching seaweed doesn’t take long at all! About 30 seconds is perfect. If you overcook it, it will become mushy and lose its pleasant chewy texture. Aim for that delightful firm bite by blanching for just around 30 seconds.
Step 6
Immediately transfer the blanched seaweed into a bowl of cold water and rinse it thoroughly. The initial washing and the blanching process remove most impurities, but a cold rinse ensures it’s perfectly clean and refreshing.
Step 7
Drain the seaweed well in a colander. Gently squeeze out any excess water from the leafy parts to help it absorb seasonings better later.
Step 8
As you can see, even after blanching and draining, the seaweed remains neatly bundled, which makes the next steps so much easier.
Step 9
Cut off and discard the rubber band holding the ends together.
Step 10
Now, simply cut the seaweed into bite-sized pieces. You can make them as long or as short as you prefer.
Step 11
Seaweed can have slightly different textures depending on the part. Some people prefer the chewy stems, while others enjoy the softer leaves. I like to separate them slightly when cutting. This way, you get to experience two distinct textures from the same ingredient, making it feel like you’re enjoying two dishes in one!
