Seaweed Salad with a Whisper of the Ocean: Simple & Refreshing Gim Muchim
Seaweed Salad with a Whisper of the Ocean: Simple & Refreshing Gim Muchim
#SeaweedSalad #KoreanSideDish #HealthyEating #DietFriendly #OceanFlavor #QuickRecipe
Move over, crispy roasted seaweed and seasoned gim! This recipe introduces ‘Mul Gim Muchim,’ a vibrant salad made from fresh, un-dried seaweed that captures the pure essence of the sea. Unlike conventional gim, mul gim offers a more intense oceanic aroma and a delightful chewy texture. We’ll combine it with crisp julienned radish, creating a wonderful contrast in textures. The dressing, a harmonious blend of Korean soup soy sauce (guk-ganjang) for depth, anchovy sauce (chamchi-aekjeot) for umami, nutty sesame oil, tangy vinegar, and a touch of sweetness, awakens your palate. This dish is not only a delicious side, perfect for any meal, but also an excellent, light option for those mindful of their health and seeking a flavorful diet-friendly meal. Prepare to be transported to the coast with every bite!
Ingredients- 300g fresh seaweed (Mul Gim)
- 1/5 piece radish (approx. 100g)
- 3 Tbsp Korean soup soy sauce (Guk-ganjang)
- 2 Tbsp anchovy sauce (Chamchi-aekjeot)
- 3 Tbsp vinegar
- 3 Tbsp sugar
- 1 Tbsp perilla oil (or sesame oil)
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, rinse the fresh seaweed (mul gim) thoroughly under cold running water several times to remove any excess salt and debris. Gently squeeze out as much water as possible. Proper draining is key to ensuring the dressing adheres well without making the salad watery.
Step 2
Peel the radish and julienne it into thin, matchstick-like pieces. Aim for a thickness of about 0.5 cm. Thinly sliced radish will cook slightly from the dressing and provide a pleasant crispness.
Step 3
In a bowl, combine the drained fresh seaweed with the julienned radish. Add the Korean soup soy sauce, anchovy sauce, perilla oil, sugar, and vinegar. Gently mix everything together with your hands (using gloves is recommended to prevent staining and to ensure even distribution) by squeezing and tossing until well combined. Taste the salad and adjust the seasoning according to your preference. If you desire more saltiness, add a bit more soy sauce or anchovy sauce. For extra tang, add more vinegar. For a sweeter profile, increase the sugar. Perilla oil adds a distinct nutty aroma; if unavailable, regular sesame oil can be substituted. The sugar and vinegar not only balance the flavors but also help to neutralize any slight fishy notes from the seaweed.
Step 4
Finally, sprinkle the toasted sesame seeds over the salad. Your incredibly simple yet flavorful Mul Gim Muchim is ready! Enjoy this refreshing side dish that brings the taste of the ocean to your table, perfect for a light meal or as a healthy accompaniment to any Korean feast.
