Chef Kim Dae-seok's Mareun Miyeok Muchim (Seasoned Dried Seaweed Salad)
A chewy, sweet, and sour seasoned dried seaweed salad recipe from Chef Kim Dae-seok, made with 34 years of expertise, perfect for stimulating appetite in spring.
📝 Editor's Notes
🥗 This is Chef Kim Dae-seok's Mareun Miyeok Muchim (마른미역무침) recipe, embodying his 34 years of expertise. It boasts an excellent chewy texture of seaweed and a sweet, sour, yet clean seasoning flavor. Not only does it stimulate appetite in spring, but it's also a healthy delicacy to enjoy throughout all four seasons. The cooking method is not difficult, so be sure to try it.
🛒 Ingredient Tips
🥕 For a chewier texture, choose dried miyeok (미역) that is thick and glossy rather than too thin or flaky. The double-strength vinegar used in this recipe has a stronger sour taste and the advantage of producing less liquid in the salad compared to regular vinegar. If you don't have double-strength vinegar, you can use a generous amount of regular vinegar. Using raw sugar instead of refined sugar will give a subtle sweetness.
🥘 Ingredients
👨🍳 Cooking Points
🔥 The most crucial point of this recipe is the time for soaking and blanching the miyeok (미역). To preserve the chewy texture, soak it in cold water for exactly 5 minutes, then blanch it in boiling water with mirin (미림) for only 1 minute. Remove any fishy smell by thoroughly rinsing the miyeok (미역) under cold water, and firmly squeeze out all the water! Remember these steps, and you'll be able to make delicious seasoned seaweed salad without fail.
👨🍳 Directions
- 1
Prepare cold water in a bowl and soak 0.7 oz (20g) of dried miyeok (미역) for 5 minutes. Soaking for too long will reduce its chewiness.
- 2
Once the water boils, add 2 tbsp of mirin (미림), then add the miyeok (미역) that was soaked for 5 minutes and blanch for only 1 minute. Mirin (미림) helps remove the fishy smell of the miyeok (미역). Blanching miyeok (미역) for too long will reduce its chewy texture, so blanch for only 1 minute.
- 3
Transfer the blanched miyeok (미역) to a colander and rinse thoroughly under cold water to remove any fishy smell.
- 4
Squeeze out the water from the miyeok (미역) firmly. It should not contain too much water.
- 5
Spread out the squeezed miyeok (미역), then chop it into 1.2-1.6 inch (3-4 cm) pieces and make 2 more cuts horizontally.
- 6
Finely julienne 1/4 of an onion.
- 7
Thinly julienne 1.1 oz (30g) of carrot.
- 8
Halve 1 Cheongyang chili pepper (청양고추), remove the seeds, and finely chop it.
- 9
Combine the prepared miyeok (미역), onion, carrot, and Cheongyang chili pepper (청양고추) with 1 tbsp of raw sugar, 0.5 tbsp of minced garlic, 4 tbsp of double-strength vinegar, 0.5 tbsp of salt, and 0.5 tbsp of toasted sesame seeds. Lightly mix, and the Mareun Miyeok Muchim (마른미역무침) is complete.
💡 Tips
To maintain the chewy texture of dried miyeok (미역), soak it in cold water for 5 minutes, then blanch in boiling water with 2 tbsp of mirin (미림) for only 1 minute.
Using double-strength vinegar produces less liquid in the salad compared to regular vinegar.
Using salt instead of fish sauce results in a clean and refreshing taste.
Mareun Miyeok Muchim (마른미역무침) can be enjoyed deliciously all year round and is a healthy dish that helps cleanse blood vessels.
🥢 Who This Is For
👍 It's perfect not only for spring days when your appetite is low but also as a healthy side dish for meals all year round. It also helps with blood vessel health, making it great for the whole family to enjoy. It's also an excellent light snack with drinks or a clean side dish for guests.
💬 Comments
No comments yet. Be the first to comment!