Sweet and Sour Parae Muchim (Seasoned Green Laver)
A sweet and sour winter side dish of salted radish shreds and fragrant green laver tossed in a fish sauce dressing.
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 lets you enjoy the aroma of seasonal green laver paired with the refreshing crunch of shredded radish in a sweet and sour dressing. Salting the radish beforehand lightly seasons it, and using its brining liquid keeps the dish moist and savory. The secret is cutting the green laver finely so it does not tangle.
- Servings
- about 3–4 servingsOriginal: 2 plates
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Green laver2 clumps, 170 g
- Coarse sea salt2 tbsp
- Julienned Korean radish (mu)100 g
- Red chili pepper1/2
Radish seasoning
- Coarse sea salt1 tsp
Seasoning
- Regular soy sauce (jin-ganjang)1 tbsp
- Anchovy fish sauce1/2 tbsp
- Vinegar1 tbsp
- Sugar1 tbsp
- Minced green onion1 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame oil
- Toasted sesame seeds
- Toss the julienned radish with coarse sea salt and let it sit for about 30 minutes until softened.
Steps
1. 1 package of green laver contains two clumps, weighing 170g (150g once squeezed tightly).
Pick out any visible debris, then add about 1 cup of water and about 1 tbsp of coarse sea salt...
2. Rub it vigorously with your hands.
This helps loosen and remove any impurities stuck to the green laver.
3. Place it in a strainer, rinse under running water until the water runs clear, and squeeze firmly with your hands to drain all excess moisture.
4. Julienne the radish. Grabbed by hand, it makes about one large handful.
De-seed about 1/2 of a red chili pepper and cut it into half-length thin strips.
5. Toss the julienned radish with coarse sea salt and let it sit for about 30 minutes until softened.
If you toss the radish with green laver without pre-seasoning, the radish takes longer to absorb flavor and tastes bland at first,
so even if it takes extra effort, it is best to wilt it separately and lightly season it beforehand.
Do not discard the liquid from salting sweet, delicious autumn radish; keeping it enriches the flavor, keeps the dish moist,
and eliminates the need to add extra salt.
6. Add all the seasoning ingredients and mix together.
Adding a little fish sauce along with soy sauce boosts savory umami and tastes great.
Aromatics like vinegar and garlic eliminate any fishy smell from the fish sauce, so you can add it without worry.
7. You must cut the well-drained green laver very finely with a knife or kitchen shears.
If cut roughly, it clumps together tightly, making it drag out in long strands when tossing or picking up with chopsticks.
Make sure to squeeze it tightly so excess moisture from the green laver does not dilute the seasoning.
8. Right on top of the salted radish shreds, add the green laver, red chili pepper, and seasoning,
then gently toss together by hand. If it tastes under-seasoned, adjust to your taste with soy sauce or salt.
Ppunwife's tips
- If you toss the radish with green laver without pre-seasoning, the radish takes longer to absorb flavor and tastes bland at first, so even if it takes extra effort, it is best to wilt it separately and lightly season it beforehand.
- Do not discard the liquid from salting sweet, delicious autumn radish; keeping it enriches the flavor, keeps the dish moist, and eliminates the need to add extra salt.
- Adding a little fish sauce along with soy sauce boosts savory umami and tastes great.
- You must cut the well-drained green laver very finely with a knife or kitchen shears. If cut roughly, it clumps together tightly, making it drag out in long strands when tossing or picking up with chopsticks.
- Make sure to squeeze it tightly so excess moisture from the green laver does not dilute the seasoning.
FAQ
Is there a reason to salt the radish separately first?
If tossed directly without pre-seasoning, the radish absorbs flavor slowly and tastes bland, so salting it for about 30 minutes wilts it and lets the flavor soak in ahead of time.
Should I discard the liquid drawn from the salted radish?
Using it without throwing it away keeps the dish moist and brings out a clean, refreshing flavor and proper seasoning.
Does adding anchovy fish sauce make the seasoning smell fishy?
Aromatics like vinegar and garlic neutralize any fishy odor, leaving only a boost of savory umami.
Why should the green laver be cut finely?
Green laver tends to tangle strongly, so if cut into large pieces, long clumps will drag along when tossing or picking up with chopsticks.
