Refreshing & Sweet Seaweed Salad (Palae Muchim) – Baek Jong-won’s Recipe
Crunchy Texture & Bursting with Umami! Baek Jong-won’s Foolproof Seaweed Salad Recipe
Seaweed (Palae) is packed with nutrients and flavor, making it a perfect winter side dish straight from the sea. This recipe is not only simple but also elevated with Chef Baek Jong-won’s secret touch for a deeper taste. The crunchy radish and the sweet and sour seasoning create a delightful combination that stimulates the appetite. It’s excellent as a rice accompaniment or even as a light snack with drinks. While seaweed soup is also delicious, this refreshing salad truly showcases its unique charm. With the right seasoning ratio, anyone can succeed in making this seaweed salad. Let’s get started!
Main Ingredients
- 1 pack Seaweed (Palae) (approx. 150-200g)
- 1/4 Radish (approx. 150g)
- Pinch of Salt (for salting radish)
Cooking Instructions
Step 1
Prepare the radish to add a crunchy texture and refreshing taste to your seaweed salad. Take about 1/4 of a radish and julienne it thinly. Sprinkle a pinch of salt (about 1/2 teaspoon) over the julienned radish and let it sit for about 10 minutes to salt. Salting the radish beforehand draws out moisture, making it crispier and allowing it to absorb flavors better.
Step 2
Prepare the seaweed (Palae). Seaweed can sometimes contain impurities, so it’s crucial to rinse it thoroughly under running water multiple times. Place the seaweed in a bowl of cold water and gently rub it with your hands as if kneading. Adding a little salt (about 1/2 teaspoon) at this stage can help remove impurities more effectively. Rinse until the water runs clear and then squeeze out excess water.
Step 3
Once the water is squeezed out, cut the seaweed into bite-sized pieces. Using kitchen scissors is more convenient than a knife and cutting board, as it prevents the seaweed from clumping. Cut into 2-3 cm lengths, which makes it easier to pick up with chopsticks later.
Step 4
Let’s make the delicious seasoning! In a bowl, combine 2 tablespoons of sugar and 2 tablespoons of vinegar for the base sweet and sour flavor. Add 1 tablespoon of soy sauce (for soup) to enhance the umami, and 1/2 tablespoon of minced garlic for aroma. If you prefer less tanginess, feel free to adjust the amount of vinegar or sugar, but this ratio offers the most harmonious balance.
Step 5
Now, let’s combine everything and mix. Add the prepared seaweed and the salted, squeezed radish to the seasoning bowl. Gently mix everything with your hands, ensuring the seasoning coats the seaweed and radish evenly. Finally, sprinkle generously with 1 tablespoon of toasted sesame seeds for a nutty finish. Your delicious seaweed salad is now ready!
