Spicy and Sweet Scallion Salad with Dried Seaweed
Spicy and Sweet Scallion Salad with Dried Seaweed
Super Easy Scallion Kim Muchim (Korean Seasoned Scallions)!
Experience the fantastic harmony of fresh scallions and savory dried seaweed! Introducing a delicious scallion kim muchim recipe that can be made in a snap with simple seasonings. This is the ultimate side dish that will make you finish a bowl of rice even when you have no appetite.
Main Ingredients- 1/2 bundle Scallions (approx. 150g)
- 2-3 sheets Dried Seaweed (Gim) (approx. 10g commercial Gim)
Seasoning- 2 Tbsp Tuna Extract (or 1.5 Tbsp Soy Sauce for soup)
- 1/2 Tbsp Sugar (sweetness adjustable)
- 1 tsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Tuna Extract (or 1.5 Tbsp Soy Sauce for soup)
- 1/2 Tbsp Sugar (sweetness adjustable)
- 1 tsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare the scallions by trimming them. Remove any yellow or wilted leaves, trim off the thick root ends, and rinse them gently once under running water. Pat them dry. This helps keep the scallions fresh. Adding 1 tsp of salt to boiling water will help maintain the vibrant green color and crisp texture of the scallions.
Step 2
Once the water is at a rolling boil, add the prepared scallions and blanch them for just 3-5 seconds – be careful not to overcook them, or they will become mushy! Immediately transfer the blanched scallions to cold water to cool them down and preserve their crispness.
Step 3
Gently grasp the scallions from the cold water and squeeze out as much moisture as possible. If there’s too much water remaining, the seasoning will be diluted, so thoroughly draining is crucial.
Step 4
Tear the dried seaweed into bite-sized pieces. If you dislike the raw seaweed scent or prefer a nuttier flavor, lightly toast the seaweed sheets on a dry pan before tearing them. (I skipped this step!)
Step 5
Place the well-drained scallions in a bowl and cut them into manageable lengths of about 3-4 cm. Add the torn seaweed and the main seasoning, 2 Tbsp of tuna extract. If you don’t have tuna extract, you can substitute it with 1.5 Tbsp of seasoned soy sauce (Guk Ganjang) or regular soy sauce (Jin Ganjang). Adjust the amount based on the saltiness of your soy sauce.
Step 6
Next, add 1/2 Tbsp of sugar for sweetness, 1 tsp of sesame oil for a nutty aroma, and 1 Tbsp of toasted sesame seeds for enhanced flavor. While you can use corn syrup or honey instead of sugar, using sugar provides a clean sweetness, which is recommended.
Step 7
Now, gently toss everything together to ensure the seasoning is evenly distributed on the scallions and seaweed. Your easy and delicious scallion kim muchim is complete! Avoid vigorous mixing, as it can release a raw grassy flavor. Gently toss it for the best result. It’s also incredibly delicious served over warm rice!
