Fragrant and Refreshing Parae Muchim (Seasoned Green Laver)
A winter side dish of pickled julienned radish and cleaned green laver lightly tossed in a sweet and sour 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 pairs ocean-fresh green laver with crisp julienned radish tossed in a sweet and sour dressing. Washing the green laver quickly with coarse sea salt removes impurities and leaves it fragrant without any astringency. If you prefer a moister texture, toss it with a little of the liquid released from pickling the radish.
- Servings
- about 3–4 servingsOriginal: 2 plates
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Green laver2 clumps, 230 g
- Coarse sea salt1 tbsp
- Water1 cup
- Korean radish (mu)150 g
- Large green onion (daepa)thumb-sized
- Red chili pepper1/2
Pickled radish
- Salt1 tsp
- Sugar1 tbsp
Seasoning
- Regular soy sauce (jin-ganjang) or brewed soy sauce (yangjo-ganjang)1 tbsp
- Anchovy fish sauce (or sand lance)1/2 tbsp
- Vinegar1 tbsp
- Sugar1 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1 tbsp
- Finely julienne the radish, then toss with salt and sugar and pickle for about 30 minutes.
- The two clumps of green laver weighed 230 g, and 170 g after squeezing out the water tightly. It is about two handfuls.
- If you like it spicy, you can add gochugaru (Korean chili flakes) or minced Cheongyang chili pepper (hot green chili).
Steps
The two clumps of green laver weighed 230 g, and 170 g after squeezing out the water tightly.
It is about two handfuls.
Loosen the green laver and place it in a bowl, then pour in 1 tbsp of salt and 1 cup of water and massage vigorously to loosen any impurities.
Transfer to a sieve and rinse under running water while rubbing gently until the water runs clear.
Because green laver tends to clump together tightly, squeeze out the water firmly and chop it crosswise and lengthwise into small pieces.
Finely julienne the radish, then toss with salt and sugar and pickle for about 30 minutes.
Finely mince the large green onion (daepa) and red chili pepper.
Combine all seasoning ingredients except the toasted sesame oil and toasted sesame seeds,
then mix in the minced green onion and red chili pepper as well.
Lightly drain the liquid from the pickled radish.
Add the chopped green laver, julienned radish, and the prepared dressing...
Finish by adding the toasted sesame oil and toasted sesame seeds, then toss gently by hand.
Taste, and if it is too bland, add more soy sauce, adjusting the sugar and vinegar amounts to balance the seasoning.
Ppunwife's tips
- Because green laver tends to clump together tightly, squeeze out the water firmly and chop it crosswise and lengthwise into small pieces.
- Taste, and if it is too bland, add more soy sauce, adjusting the sugar and vinegar amounts to balance the seasoning.
- If it feels a bit dry, adding about 2 to 3 tbsp of the liquid from pickling the radish makes it delicious.
FAQ
How do you wash away grit and impurities from green laver?
Place the green laver in a bowl, pour in 1 tbsp of salt and 1 cup of water, massage it vigorously, and then rinse in a sieve under running water until the water runs clear.
How do I fix it if the tossed laver feels too dry?
If it needs more moisture, adding 2 to 3 tbsp of the liquid released while pickling the radish will make it much softer and moister.
Can I use sand lance fish sauce instead of anchovy fish sauce?
Both anchovy fish sauce and sand lance fish sauce work well, so you can use whichever is convenient.
What can I add if I want it spicy?
Depending on your preference, adding gochugaru (Korean chili flakes) or finely minced Cheongyang chili pepper (hot green chili) will add a sharp, spicy kick.
