Tender and Refreshing Sea Mustard Stem Salad (Miyeok Julgi Muchim)
Tender and Refreshing Sea Mustard Stem Salad (Miyeok Julgi Muchim)
Brighten Up Your Meal with Fresh Miyeok Julgi Muchim!
Don’t you think a refreshing side dish is essential for a balanced meal? This Miyeok Julgi Muchim is perfect for adding a zesty touch to your table. Its delightful chewy texture and tangy flavor profile will surely whet your appetite. Give it a try! (From allrecipes.com, 10000recipe.com)
Main Ingredients- 150g Sea Mustard Stems (If salted, rinse thoroughly under cold water to remove salt)
- 1/6 Onion (thinly sliced)
- 1/2 Red Chili Pepper (seeds removed, thinly sliced)
- 1/2 Tbsp Toasted Sesame Seeds (for garnish)
Tangy & Sweet Seasoning- 1/2 Tbsp Soup Soy Sauce (for umami)
- 1/2 Tbsp Minced Garlic
- 3 Tbsp Vinegar (for the signature tanginess)
- 1 Tbsp Sugar
- 1 Tbsp Plum Extract (for subtle sweetness and aroma)
- 1/3 Tbsp Grated Ginger
- 1/2 Tbsp Soup Soy Sauce (for umami)
- 1/2 Tbsp Minced Garlic
- 3 Tbsp Vinegar (for the signature tanginess)
- 1 Tbsp Sugar
- 1 Tbsp Plum Extract (for subtle sweetness and aroma)
- 1/3 Tbsp Grated Ginger
Cooking Instructions
Step 1
First, rinse the sea mustard stems thoroughly under cold water to remove any sticky saltiness (this applies to salted stems). Bring a pot of water to a boil, add a pinch of salt if desired, and blanch the sea mustard stems for just 1 minute. Be careful not to overcook them, as they can become mushy! Immediately drain the blanched stems and rinse them under cold water. Squeeze out excess water firmly. This step is key to achieving a delightfully chewy texture.
Step 2
Cut the blanched and drained sea mustard stems into bite-sized pieces. About 4-5 cm in length is usually ideal. If serving to children, you might want to cut them even smaller.
Step 3
Peel and thinly slice the onion. Remove the seeds from the red chili pepper and slice it thinly as well. If you enjoy a bit more heat, feel free to add a small amount of green chili pepper.
Step 4
Place the prepared sea mustard stems in a mixing bowl. Add all the seasoning ingredients: soup soy sauce, minced garlic, vinegar, sugar, plum extract, and grated ginger. Gently toss the stems to coat them evenly with the seasoning. Taste and adjust the vinegar or sugar to your preference for a perfectly balanced flavor.
Step 5
Add the thinly sliced onion and red chili pepper to the seasoned sea mustard stems. Mix gently to combine. Be careful not to overmix, as this could make the vegetables mushy.
Step 6
Transfer the finished Miyeok Julgi Muchim to a serving dish. Garnish generously with toasted sesame seeds for an added nutty flavor and visual appeal. Your refreshing and delicious sea mustard stem salad is ready to be enjoyed! It’s also wonderful served over a bowl of warm rice.
