Parae Muchim (Seasoned Green Laver) with Pickled Radish
A winter side dish of lightly tossed green laver and salted julienned radish in a sweet and tangy soy sauce seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dish features fresh green laver vigorously washed in salt water, tossed with salted julienned Korean radish in a sweet and tangy dressing. Ready in under 20 minutes, it makes a wonderful winter side dish to whet your appetite.
- Servings
- about 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Green laver2 handfuls, 200 g
- Julienned Korean radish (mu)a little
- Red chili pepper1
- Large green onion (daepa)1/2
Seasoning
- Regular soy sauce (jin-ganjang)2 tbsp
- Minced green onion1 tbsp
- Minced garlic1 tsp
- Sugar1 tbsp
- Vinegar1 tbsp
- Toasted sesame oil1 tsp
- Ground toasted sesame seeds
- Pick out any visible debris by hand, soak in lightly salted water, rub vigorously, and rinse in clean water.
Steps
Two lumps of green laver cost 1000 won and are clean enough to need almost no prep.
Pick out any visible debris by hand.
Soak in lightly salted water, rub vigorously, and rinse in clean water.
If the green laver is very dirty, pick out debris and wash it by taking out small amounts at a time in water.
After cleaning thoroughly, squeeze out the moisture, cut into manageable pieces with kitchen shears, and tear apart any clumped portions by hand.
Julienne a little Korean radish, and thinly slice the red chili pepper and large green onion (daepa).
Add a little coarse sea salt to the julienned radish and let it lightly pickle.
Drain the moisture that forms on the julienned radish.
Add all the green laver seasoning ingredients and mix together.
Stir until the sugar dissolves and set aside.
Add the green laver, pickled julienned radish, red chili pepper, and large green onion, then pour in the sauce while gently tossing and mixing by hand. Adjust any missing seasoning with salt or soy sauce. You can also add gochugaru (Korean chili flakes) to taste.
Ppunwife's tips
- If the green laver is very dirty, pick out debris and wash it by taking out small amounts at a time in water.
- Adjust any missing seasoning with salt or soy sauce, and feel free to add gochugaru to taste.
FAQ
How should I clean and wash the green laver?
Place the green laver in lightly salted water, rub vigorously, and rinse clean. If there is a lot of debris, it helps to swirl and separate small portions at a time in the water as you wash.
What can I add if I want a spicy kick?
You can add gochugaru to taste when tossing with the seasoning.
How do I adjust the flavor if it needs more saltiness after mixing?
Once tossed, adjust any lack of seasoning by adding a little salt or soy sauce to taste.
