Sweet & Tangy Seaweed Salad (Muparae Muchim)
Making a Delicious Seaweed Salad with Radish: A Sweet and Tangy November Seasonal Dish
Today, we’re making a sweet and tangy seaweed salad using fresh laver, which is in season in November. Proper cleaning of the laver is crucial, and using fresh ingredients is key to its flavor. Be mindful that old or thawed laver can have a bitter taste. This dish is a wonderful side that will awaken your appetite.
Main Ingredients
- 2 bunches Laver (Gim)
- 1/4 Korean radish (Moo)
- 2 Tbsp Sugar
- 2 Tbsp Vinegar
- 1 Tbsp Korean soy sauce for soup (Guk-ganjang)
- 0.5 Tbsp Minced garlic
- A pinch of toasted sesame seeds
For Salting Radish
- 0.3 Tbsp Flake salt
For Washing Laver
- 1 Tbsp Coarse salt
- 0.3 Tbsp Flake salt
For Washing Laver
- 1 Tbsp Coarse salt
Cooking Instructions
Step 1
Laver, being a type of seaweed, can often contain impurities and dirt. It’s best to wash it thoroughly by rubbing it gently with about 1-2 tablespoons of salt. This process effectively removes any unwanted particles.
Step 2
Add 1 tablespoon of coarse salt to the laver and gently rub it with your hands as if you’re kneading dough. As you knead, a white foam will appear, and a murky green water will be released. This step ensures the laver is clean.
Step 3
Laver is very delicate and can easily wash away in running water. Therefore, fill a basin with water and gently swirl the laver in it to rinse. Repeat this process until the water runs clear. This method prevents the delicate seaweed from breaking apart.
Step 4
After washing, place the clean laver in a colander to drain excess water. Then, gently squeeze it with your hands to remove any remaining moisture. This step helps maintain the texture of the seaweed.
Step 5
Once the water is mostly removed, cut the laver into bite-sized pieces, about 2-3 cm in length. Cutting it to a manageable size will make it easier to eat.
Step 6
Peel the Korean radish, then thinly julienne it. Cutting it not too thick will ensure a nice crisp texture.
Step 7
Add 0.3 tablespoons of flake salt to the julienned radish and let it sit for about 10 minutes to salt. Once the radish has softened slightly and looks wilted, gently squeeze out the excess liquid. This process seasons the radish and enhances its crispness.
Step 8
In a large bowl, add the cut laver and gently fluff it up with your hands to create volume. Then, add 2 tablespoons of sugar for sweetness, 2 tablespoons of vinegar for tanginess, and 1 tablespoon of Korean soy sauce for a savory depth.
Step 9
Add 0.5 tablespoon of minced garlic. Gently break up any clumps of seasoning with your fingers and mix everything together, gently massaging the laver to ensure the dressing is evenly distributed. It’s important to coat the seaweed well without crushing its texture.
Step 10
Next, add the salted radish to the bowl. Gently mix the radish and laver together, ensuring they are well combined.
Step 11
Finally, sprinkle a pinch of toasted sesame seeds for a nutty aroma. Your delicious sweet and tangy seaweed salad is now ready! It’s a fantastic side dish or even a light snack.
