Sweet & Tangy Seaweed Salad (Paerae Muchim): The Secret to a Non-Watery Dish!
Master the Art of Making Delicious Sweet and Tangy Seaweed Salad Without It Getting Watery
This recipe features fresh seaweed (paerae), a seasonal delicacy, tossed with refreshing radish for a delightful sweet and tangy salad. Even if you’re not typically a fan of sour and sweet flavors, you’ll find this paerae muchim surprisingly palatable and craveable when it’s in season. The common frustration is that paerae muchim often ends up watery, even after squeezing. By rethinking the seasoning process, I discovered a method that prevents excess water, resulting in a perfectly balanced and clean-tasting salad. My daughter, who usually avoids paerae, absolutely loved this version and asked for seconds! Enjoy a crisp and refreshing seaweed salad without the soggy mess, packed with the goodness of radish. Stay healthy!
Main Ingredients
- 3 bundles of Seaweed (Paerae)
- A small amount of Radish (approx. 50g)
Seasoning Ingredients
- 3 tsp 3x Concentrated Vinegar
- 2/3 Tbsp Salt
- 3 Tbsp Sugar
- Chopped Green Onions (optional, as per original text, implied)
- A pinch of Toasted Sesame Seeds
- 3 tsp 3x Concentrated Vinegar
- 2/3 Tbsp Salt
- 3 Tbsp Sugar
- Chopped Green Onions (optional, as per original text, implied)
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
Rinse the fresh seaweed (paerae) thoroughly under running water multiple times to remove any sand or debris. Drain it well in a colander. Once mostly dry, cut the seaweed into bite-sized pieces, about 3-4 cm long. Add 2/3 Tbsp of salt to the cut seaweed and gently toss to coat. Let it sit for about 5 minutes to lightly ‘pickle’ or cure. This step is crucial for drawing out excess moisture and preventing a watery salad.
Step 2
Peel the radish and julienne it into thin matchsticks. Sprinkle a small amount of salt (about 1/2 tsp) over the julienned radish and toss gently. Let it sit for about 5 minutes. This helps the radish release some of its own water while maintaining its crispness.
Step 3
Gently squeeze the salted seaweed with your hands to remove any excess liquid. Be careful not to squeeze too hard, as this can break down the delicate texture of the seaweed. Similarly, lightly squeeze the salted radish to remove its moisture. Combine the lightly squeezed radish with the seaweed in a bowl.
Step 4
Now, let’s prepare the flavorful dressing. In a separate small bowl, combine 3 tsp of 3x concentrated vinegar, 3 Tbsp of sugar, 1 Tbsp of chopped green onions (if using), and a pinch of toasted sesame seeds. Whisk everything together until well combined. Taste the dressing and adjust the sweetness or tanginess to your preference.
Step 5
Pour the prepared dressing over the seaweed and radish mixture. Gently toss everything together using your hands, like you’re gently massaging it (‘jobal jobal’). Ensure the dressing is evenly distributed without crushing the ingredients. The goal is to coat everything lightly and deliciously.
Step 6
Transfer the beautifully tossed seaweed salad to a serving plate. You’ve now created a perfectly seasoned, crisp, and refreshing paerae muchim that’s wonderfully free of excess water! Enjoy this delightful side dish with your meals, especially with a bowl of warm rice.
