Sweet and Sour Totnamul Muchim (Seasoned Seaweed Fusiforme)
A seaweed side dish made by lightly blanching in-season winter tot and tossing it 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 tot (hijiki seaweed), an in-season winter seaweed, blanched briefly in boiling water to soften and then tossed in a sweet and sour dressing. The key to its crisp texture is pulling it out within about 30 seconds as soon as it turns green in the boiling water and rinsing it in cold water. With simple ingredients, you can easily make an appetizing everyday side dish.
- Servings
- about 3–4 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Tot (hijiki seaweed)1 pack, 200 g (small pack)
Seasoning
- Regular soy sauce (jin-ganjang)1 tbsp
- Gochujang (Korean red chili paste)1 tsp
- Gochugaru (Korean chili flakes)1.5 tbsp (1 1/2 tbsp)
- Vinegar1.5 tbsp (1 1/2 tbsp)
- Minced green onion1 tbsp
- Minced garlic1/2 tbsp
- Sugar1 tbsp
- Ground toasted sesame seeds
- Toasted sesame oil
- In winter, you can prepare mojaegi (gulfweed), which looks similar to tot, by blanching and seasoning it the exact same way.
Steps
1. One small pack of tot (hijiki seaweed) is about 200 g.
2. There are several stems inside; if you lift one up, you will see countless tiny branches attached along both sides of the stem.
In its current state, it looks so tough that you might wonder how to eat it,
but once blanched in boiling water, it turns vibrant green and becomes much softer.
3. Massage it by hand to loosen any clinging impurities,
and rinse it several times until the water runs clear.
4. Add a little salt to boiling water, and once it turns entirely green, quickly take it out and rinse in cold water.
Because the color changes in an instant as soon as it touches the boiling water, about 30 seconds is enough.
5. Drain well in a colander.
6. Cut into bite-sized lengths.
7. Add the tot and all seasoning ingredients to a bowl...
8. Toss gently by hand.
Adjust the amount of vinegar or sugar to suit your taste.
Ppunwife's tips
- Besides this method, another way to dress it is with mashed tofu for a clean, savory flavor.
FAQ
How long should I blanch the tot?
Add it to boiling water with a little salt, blanch briefly for about 30 seconds once it turns entirely green, and rinse immediately in cold water before draining.
Can I use the same seasoning with other seaweeds besides tot?
Yes, mojaegi (gulfweed), which also comes into season in winter, can be blanched in boiling water and seasoned the exact same way.
Is there another way to season it besides this sweet and sour dressing?
Depending on your preference, you can also toss it simply with mashed tofu for a clean, mild flavor.
