Modu Recipe
Modu Recipe

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.

Ingredients needed 4 servings

Recipe

Cooking tips

  • If the parae is stiff, rub it like you would when washing a rag to soften it.
  • Seasoned parae can be eaten right away, but storing it in an airtight container in the refrigerator and eating it a day later allows the seasoning to soak in better.

Recommended for

  • those looking for a seaweed-based side dish.
  • those who like tangy seasoned seaweed.
  • those who want to use up a whole pack of seaweed generously.

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