Parae Muchim (Seasoned Green Laver) with Oysters and Radish
A winter seasoned green laver dish tossed with fish sauce and gochugaru for a rich, savory flavor.
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 side dish uses seasonal green laver, thoroughly washed and seasoned with gochugaru and fish sauce to bring out its rich savory taste. Lightly tossed with julienned radish, it makes a great appetite whetter. You can make it easily within 20 minutes using simple ingredients.
- Servings
- 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Seasoned green laver
- Green laver100 g
- Julienned Korean radish (mu)1 handful
- Minced green onion1 tbsp
Seasoning for green laver
- Gochugaru (Korean chili flakes)1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Sand lance fish sauce or anchovy fish sauce (or dried anchovies)0.5 tbsp
- Vinegar1 tbsp
- Minced garlic1 tsp
- Sugar1 tsp
- Ground toasted sesame seedsa little
- Toasted sesame oila little
Green laver soup
- Green laver1 clumps, 100 g
- Oysters1 handful, 100 g
- Large green onion (daepa)thinly sliced
- Toasted sesame oil1 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Salta little
- Anchovy broth (or water) (or water)4 cups
- Pick out any visible debris by hand, soak in lightly salted water, rub vigorously, and rinse several times until the water runs clear. If the green laver is very dirty, pick through the bits and wash it by lifting out small portions at a time in the water.
- When making green laver soup, you can substitute other shellfish, such as clam meat, for the oysters.
Steps
1. A pack of green laver is 1000 won for two clumps weighing 200g. I will season one and make soup with the other.
2. Pick out any visible debris by hand, soak in lightly salted water, rub vigorously, and rinse several times until the water runs clear.
If the green laver is very dirty, pick through the debris and wash it by taking out small amounts at a time in water.
3. After cleaning thoroughly, squeeze out the excess water lightly, cut to a manageable length, and pull apart any tangled clumps with your hands.
4. Finely julienne a little radish and thinly slice the large green onion. If the radish matchsticks are thick, you can lightly salt them first.
5. In a bowl, add the green laver, julienned radish, and minced green onion along with the seasoning ingredients. It is good to mix the seasonings beforehand so the sugar and salt can dissolve.
6. Toss and mix gently by hand. If it tastes bland, adjust with salt, and add a little water to keep it moist as you toss. If you do not like fish sauce, season only with regular soy sauce and salt, and omit the gochugaru to suit your taste.
1. I prepared the cleaned green laver, oysters rinsed gently in light salt water, and thinly sliced large green onion. You can substitute other shellfish, such as clam meat, for the oysters.
2. Heat a pan, add the toasted sesame oil, and stir-fry the oysters.
3. Once the oysters are cooked to some degree, pour in the broth...
4. Add the green laver, minced green onion, and soup soy sauce, then bring quickly to a boil.
5. Adjust the remaining seasoning with salt...
6. Add the large green onion at the very end and let it simmer briefly before serving.
Ppunwife's tips
- If the radish matchsticks are thick, you can lightly salt them first.
- It is good to mix the seasonings beforehand so the sugar and salt can dissolve.
- Toss and mix gently by hand. If it tastes bland, adjust with salt, and add a little water to keep it moist as you toss.
- If you do not like fish sauce, season only with regular soy sauce and salt, and omit the gochugaru to suit your taste.
FAQ
How do you wash debris out of green laver?
Pick out any visible impurities, soak the green laver in light salt water, rub vigorously, and rinse several times until the water runs clear.
What should I do if I do not like fish sauce or chili flakes?
You can season with regular soy sauce and salt instead of fish sauce, and leave out the gochugaru for a milder flavor to suit your taste.
Can I use ingredients other than oysters in the green laver soup?
You can use other shellfish, such as clam meat, in place of oysters.
