Refreshing Seaweed and Radish Salad (Mu Paella Muchim)
Refreshing Seaweed and Radish Salad (Mu Paella Muchim)
The Golden Recipe for Seaweed Salad Without the Fishy Taste
Discover the ultimate recipe for Mu Paella Muchim (seaweed and radish salad) that even your pickiest eaters will love! This dish combines the fresh, oceanic flavor of paella (seaweed) with the crisp texture of mu (radish) in a perfectly balanced dressing. We’ve perfected the technique to eliminate any fishy taste, making it a favorite for families sensitive to such flavors. Packed with calcium from seaweed and vitamins from radish, this vibrant salad is as healthy as it is delicious. Enjoy this delightful side dish that brings a burst of freshness to your table!
Main Ingredients- 100g fresh paella (seaweed)
- 200g radish (mu)
Seasoning Ingredients- 1 Tbsp minced green onion (white parts)
- 0.5 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 3 Tbsp vinegar
- 1 Tbsp brown sugar
- Pinch of fine salt
- 1 Tbsp coarse salt (for pre-treating seaweed)
- 1 tsp sesame oil
- 1 Tbsp minced green onion (white parts)
- 0.5 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 3 Tbsp vinegar
- 1 Tbsp brown sugar
- Pinch of fine salt
- 1 Tbsp coarse salt (for pre-treating seaweed)
- 1 tsp sesame oil
Cooking Instructions
Step 1
Start with 100g of fresh paella (seaweed). Sprinkle 1 Tbsp of coarse salt over the seaweed. This initial salting step is crucial for removing any potential fishy or off-putting flavors from the seaweed.
Step 2
Gently but firmly rub the seaweed with the coarse salt between your hands. Continue this rubbing motion for a minute or two. This helps to break down any sliminess and thoroughly remove the fishy odor, resulting in a cleaner taste.
Step 3
Rinse the salted seaweed under cold running water. Use a sieve to catch the seaweed and easily wash away any impurities. If you don’t have a sieve, a fork can be used to scoop the seaweed out of the water. Ensure all salt and loosened impurities are rinsed away.
Step 4
Squeeze out as much water as possible from the rinsed seaweed by hand. Place the squeezed seaweed into a mixing bowl. Cut the seaweed into four equal pieces with kitchen scissors for bite-sized portions. You can cut it into two larger pieces if you prefer a chewier texture.
Step 5
Peel and thinly julienne the 200g of radish. Aim for very fine strips, almost translucent. Thinly julienned radish absorbs the dressing quickly and maintains a pleasant crispness without needing to be pre-salted or wilted.
Step 6
In a microwave-safe container, combine 3 Tbsp vinegar and 1 Tbsp brown sugar. Stir well until the sugar begins to dissolve. Microwave for 10 seconds, stir, and then microwave for another 10 seconds. This creates a warm, slightly dissolved dressing base.
Step 7
Check the temperature of the warm dressing. It should be comfortably warm to the touch, not hot. If it’s too hot, let it cool slightly before proceeding. Using the dressing while it’s warm helps further neutralize any remaining seaweed odor.
Step 8
Pour the warm vinegar and sugar mixture over the prepared paella in the bowl. This step is key to neutralizing the seaweed’s natural smell, making the dish universally appealing and delicious.
Step 9
Add the remaining seasoning ingredients to the bowl: 0.5 Tbsp minced garlic, 1 Tbsp minced green onion, a pinch of fine salt, and 1 Tbsp soy sauce for soup. Adjust saltiness to your preference.
Step 10
Add the julienned radish to the bowl. Gently toss and mix everything together with your hands until well combined. For a light, salad-like dish, serve as is. If you desire a slightly nuttier flavor, drizzle in 1 tsp of sesame oil and toss one last time. Note that adding sesame oil will shorten the shelf life, so it’s best enjoyed fresh.
Step 11
Transfer the beautifully tossed Mu Paella Muchim to a serving dish. This refreshing and flavorful salad is ready to be enjoyed as a delightful side dish!
