Seaweed Salad (Tot Muchim): A Taste of the Ocean
Seaweed Salad (Tot Muchim): A Taste of the Ocean
Rich in Nutrients from the Sea: How to Make Delicious Tot Muchim
It seems like seaweed (tot) is abundant in season right now! We’ll be making Tot Muchim, a dish that frequently appears on our dinner table. This recipe brings out the refreshing, chewy texture and oceanic flavor of fresh seaweed.
Main Ingredients- Seaweed (Tot) 350g (thoroughly cleaned)
- Tofu 50g
- Green Onion 1/3 stalk
Seasoning Ingredients- Perilla Oil (Deulgireum) 1 Tbsp
- Anchovy Fish Sauce (Myeolchi Aekjeot) 2 Tbsp
- Minced Garlic 2 Tbsp
- Sesame Seeds, a pinch
- Perilla Oil (Deulgireum) 1 Tbsp
- Anchovy Fish Sauce (Myeolchi Aekjeot) 2 Tbsp
- Minced Garlic 2 Tbsp
- Sesame Seeds, a pinch
Cooking Instructions
Step 1
First, prepare 350g of seaweed (tot). Inspect it carefully for any remaining impurities and rinse it thoroughly under running water. Place enough water in a pot to cover the seaweed and bring it to a boil over high heat.
Step 2
Seaweed has a natural saltiness, so no additional salt is needed. Once the water begins to boil, add the seaweed. Blanch it for just about 10 seconds, then immediately transfer it to ice-cold water. Be careful not to overcook, as it can become mushy.
Step 3
Rinse the blanched seaweed quickly in cold water. This step helps maintain its vibrant green color and preserves its pleasant texture. Change the rinse water a few times to ensure it’s completely clean.
Step 4
After rinsing, squeeze out as much water as possible from the seaweed using both hands. Excess water can dilute the seasoning. Cut the seaweed into bite-sized pieces, about 3-4 cm long, for easier eating.
Step 5
Mash 50g of tofu using the back of a knife. This adds a soft texture to the salad. Finely chop 1/3 of a green onion.
Step 6
In a large bowl, combine the prepared seaweed, mashed tofu, and chopped green onion. Add the seasoning ingredients: 1 Tbsp perilla oil, 2 Tbsp anchovy fish sauce, and 2 Tbsp minced garlic. Gently mix everything together with your hands (‘jobak jobak’). Finish by sprinkling a pinch of sesame seeds on top.
Step 7
While delicious with a spicy red chili paste sauce (gochujang-based), mixing it with tofu and anchovy fish sauce offers a clean and savory flavor that truly highlights the natural taste of the seaweed. It makes for an excellent side dish!
