Kim Dae-seok's Mul Parae Muchim

Name: Kim Dae-seok's Mul Parae Muchim
Cook time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: Korean
Ingredients: green laver 3 bundles; radish 120g; white part of green onion 15cm; red bell pepper a little; yellow bell pepper a little; sea salt 1 tablespoon (for washing); soy sauce 2 tablespoons; anchovy sauce 1/3 tablespoon; plum syrup 1 tablespoon; vinegar 3 tablespoons; sugar 1 tablespoon; sesame oil 1 tablespoon; minced garlic 1 tablespoon; fresh wasabi about 2cm; toasted sesame seeds 1 tablespoon

A tangy green-laver salad with crisp radish and a small amount of fresh wasabi in the dressing.

15 min Difficulty Easy side dish

Main ingredients

green laverradishgreen onionbell pepperfresh wasabi

Ingredients needed 3 servings

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green laver radish green onion bell pepper fresh wasabi

Kim Dae-seok's Seasoned Sea Lettuce

A crisp winter delicacy where water kelp is seasoned with a touch of wasabi to neutralize its fishy aroma, creating a tangy-sweet broth that coats the ingredients perfectly.

15 minEasyside dish

water kelpradishgreen onionred chili pepperminced garlic

side dishrefreshing tasteseasonal dish

Kim Dae-seok's Wasabi Green Laver Muchim

A refreshing fresh green laver salad enhanced with pungent wasabi dissolved in hot water, highlighting the natural flavor of fresh green laver and the crisp, tangy-sweet harmony of julienned radish.

20 minEasyside dish

fresh green laverradishgreen onioncarrotwasabi

quick and easyrefreshing tasteseasonal dish

green laver 3 bundles

radish 120g

white part of green onion 15cm

red bell pepper a little

yellow bell pepper a little

sea salt 1 tablespoon (for washing)

soy sauce 2 tablespoons

anchovy sauce 1/3 tablespoon

plum syrup 1 tablespoon

vinegar 3 tablespoons

sugar 1 tablespoon

sesame oil 1 tablespoon

minced garlic 1 tablespoon

fresh wasabi about 2cm

toasted sesame seeds 1 tablespoon

Recipe

Fill a bowl with cold water and dissolve 1 tablespoon of sea salt. Add 3 bundles of green laver and soak for about 5 minutes to remove impurities.
After 5 minutes, rub the spinach vigorously between both hands and rinse thoroughly under cold water 3 times to clean it well.
After rinsing, gently squeeze the green laver by hand, removing excess moisture but leaving a slight amount of moisture—do not dry it completely.
Place the clumped green laver on a cutting board and cut it into cross-shaped slits to separate the strands and make them easier to eat, slicing to an appropriate length.
Slice the radish thinly without salting it to preserve its crisp texture. Also slice the white part of the green onion and bell pepper (or carrot) thinly.
In a mixing bowl, combine 2 tablespoons soy sauce, 1/3 tablespoon anchovy sauce, 1 tablespoon plum syrup, 3 tablespoons vinegar, 1 tablespoon sugar, 1 tablespoon sesame oil, and 1 tablespoon minced garlic.
Add about 2cm of fresh wasabi onto the prepared seasoning ingredients and mix thoroughly with a spoon until the clumps are fully dissolved.
Place the cleaned green laver, sliced radish, green onion, and bell pepper into a large bowl. Pour the prepared dressing evenly over all ingredients.
Gently shake the clumped parts of the green laver with both hands, mixing thoroughly so the dressing is evenly absorbed. Finish by sprinkling toasted sesame seeds lightly.

Soak green laver in salted water for 5 minutes, rub it vigorously with your hands, rinse well, then squeeze out excess moisture and cut into pieces.
Slice radish and bell pepper thinly. Mix soy sauce, vinegar, plum syrup, and fresh wasabi together until well blended.
Pour the dressing over the green laver and vegetables, mix gently with your hands to ensure even coating, then sprinkle with toasted sesame seeds.

Cooking tips

Fresh wasabi effectively removes the lingering strong aroma of green laver and enhances its flavor, so be sure to add about 2cm as specified.
Do not pre-salt the radish, as this would cause the sweet, crisp juice to leak out, reducing the overall flavor; use fresh radish to maintain its crunch.
Water spinach tends to clump together due to its slippery texture, so after adding the dressing, always gently separate the strands with your hands to ensure even mixing.

Recommended for

Those who want to completely eliminate the fishy odor of green laver and enjoy a clean, refreshing taste.
Those who prefer crisp texture instead of soft, salted radish.
Those looking for an affordable, refreshing, and sweet side dish to fill their table.

Yoon Yi-ryeon's Parae Muchim

A sweet and tangy muchim made with wild parae, a Korean green seaweed. Its chewy texture and the savory depth of fermented anchovy sauce make it a flavorful rice side dish.

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paraeradishonionscallionsKorean hot chili pepper

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