Refreshing and Tangy Sea Grape Salad (Parae Muchim)
Refreshing and Tangy Sea Grape Salad (Parae Muchim)
How to Make a Zesty Sea Grape Side Dish…
I bought a pack of sea grapes (parae) and made a wonderfully tangy salad! This dish offers a delightful balance of textures and flavors.
Main Ingredients- 1 pack Sea Grapes (Parae)
- 1/2 medium Radish
- Sesame seeds, a pinch
Radish Brining Seasoning- 3 Tbsp Vinegar
- 2 Tbsp Sugar
- 1 Tbsp Salt
- 3 Tbsp Vinegar
- 2 Tbsp Sugar
- 1 Tbsp Salt
Cooking Instructions
Step 1
Here’s one pack of sea grapes (parae), consisting of three clumps. Freshness is key for the best flavor!
Step 2
I’m using half of this medium-sized radish. It’s from my in-laws’ garden, so it’s a bit smaller.
Step 3
Using a mandoline slicer or a sharp knife, thinly julienne about half of the radish. Aim for slices about 0.2 cm thick for optimal texture and flavor absorption.
Step 4
In a bowl with the julienned radish, add 3 tablespoons of vinegar, 2 tablespoons of sugar, and 1 tablespoon of salt. Mix well and let it brine for about 10 minutes. This process will soften the radish slightly while drawing out excess water and infusing it with a pleasant tanginess.
Step 5
Transfer the sea grapes to a bowl. Gently add water and carefully separate the strands, checking for and removing any debris or impurities. Sea grapes can be clumpy, so handle them with care.
Step 6
Rinse the sea grapes a couple of times under cold running water. Then, place them in a colander to drain thoroughly. Removing as much excess water as possible is crucial to prevent a diluted flavor.
Step 7
After 10 minutes, check on the brined radish. If it has released a lot of water, you can gently squeeze out the excess or rinse it. However, mine is well-brined and pleasantly tangy, so I’ll use it as is without rinsing. If it tastes too bland, you can add a little more salt.
Step 8
Add the drained sea grapes to the bowl with the brined radish. Since the sea grapes are likely clumped together, gently pull them apart with your fingers as you add them. This ensures even distribution and coating with the seasonings.
Step 9
Add 1 teaspoon of minced garlic to the bowl. Gently toss everything together to combine. The garlic adds a wonderful aromatic depth to the dish.
Step 10
Next, add 1 teaspoon of gochugaru (Korean chili flakes). Toss again to ensure the chili flakes are evenly distributed. Feel free to adjust the amount of gochugaru to your spice preference.
Step 11
Finally, sprinkle about 1 teaspoon of sesame seeds over the top. Your refreshing and tangy sea grape salad (Parae Muchim) is now complete! It’s delicious served immediately, or you can chill it in the refrigerator for a cooler, more invigorating taste. Enjoy your meal!
