Mulmiyeok Cho Muchim (Seaweed in Sweet Vinegar Sauce)
A side dish of briefly blanched fresh seaweed tossed with crisp vegetables in a sweet and sour 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 side dish features seasonal fresh seaweed briefly blanched in boiling water and tossed with crisp cucumber and onion in a sweet and sour sauce. Boiling it too long turns the seaweed mushy, so it is important to rinse it in cold water as soon as its color changes and squeeze out the excess moisture. It makes a refreshing side dish that revives the appetite.
- Servings
- about 3–4 servingsOriginal: 2 plates
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Fresh seaweed (mulmiyeok)2 handfuls, 200 g
- Cucumber1/3
- Onion1/4
Seasoning
- Gochugaru (Korean chili flakes)1.5 tbsp (1 1/2 tbsp)
- Vinegar2 tbsp
- Gochujang (Korean red chili paste)1.5 tbsp (1 1/2 tbsp)
- Minced garlic1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Ground toasted sesame seeds
- Toasted sesame oil
Fresh Seaweed Pancake Ingredients
- Fresh seaweed (mulmiyeok)2 handfuls, 200 g
- Squid tentacles1 squid's worth
- Carrot1/4
- Cheongyang chili pepper (hot green chili)1
Batter
- Korean pancake mix (buchim-garu)1 cup
- Anchovy broth (or water)2/3 cup
- Egg1
- Instead of fresh seaweed, you can also use soaked dried seaweed that has been briefly blanched.
- Blanching fresh seaweed in water softens the tough stems and fronds, but you can also prepare it raw if you want to enjoy its chewy texture and rich oceanic aroma.
Steps
1. Fresh seaweed has a dark brownish color, as shown in the photo.
2. When you add the fresh seaweed to rolling boiling water...
3. As soon as you add it, the color turns green.
Once all of the fresh seaweed has changed color, quickly plunge it into cold water and rinse.
If boiled in hot water for too long, fresh seaweed turns mushy. After rinsing, squeeze out the moisture tightly.
Blanching fresh seaweed in water softens the tough stems and fronds,
but it is also often enjoyed raw. If you want to enjoy its natural chewy texture and a richer ocean aroma, prepare it raw.
4. Cut it into bite-sized pieces.
Instead of fresh seaweed, you can also use soaked dried seaweed that has been briefly blanched.
5. Cut the cucumber in half lengthwise first and slice it diagonally.
Slice the onion into pieces of a similar thickness and size as the cucumber.
6. Add all the seasoning ingredients and mix.
7. Add the fresh seaweed, cucumber, onion, and all of the seasoning...
8. Toss well so the seasoning coats the ingredients evenly.
1. Finely chop the seaweed, squid tentacles, and chili pepper, and julienne the carrot.
Instead of fresh seaweed, you can also use soaked dried seaweed.
2. Add all the batter ingredients and mix.
3. Add all the ingredients from step 1 into the batter and mix evenly.
4. Oil a heated pan and pan-fry on both sides until golden brown.
Ppunwife's tips
- If boiled in hot water for too long, fresh seaweed turns mushy.
FAQ
How long should I blanch the fresh seaweed in boiling water?
Add it to boiling water and remove it immediately into cold water as soon as the dark brown color turns green so the texture does not become mushy.
Can I toss fresh seaweed without blanching it?
It is completely fine to use it raw without blanching, allowing you to enjoy its distinctive chewy texture and rich oceanic aroma.
Is there a substitute if fresh seaweed is not available?
You can soak dried seaweed in water and briefly blanch it before use.
