Crisp Sweet and Sour Mulmiyeok Muchim (Seasoned Fresh Seaweed)
A winter side dish of raw fresh seaweed gently tossed in sweet and sour gochujang sauce without blanching.
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 highlights the natural crunchy texture and ocean aroma of in-season fresh seaweed, tossed in a sweet and sour gochujang seasoning. If you prefer a softer texture or find the fishy aroma too strong, you can blanch it briefly in boiling water instead. Tossing it too roughly can bring out a fishy smell, so the secret is to mix it gently.
- Servings
- about 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Fresh seaweed (mulmiyeok)1 pack, 200 g
- Onion1/4
- Carrot1/5
Seasoning
- Gochugaru (Korean chili flakes)1+1.2 tbsp
- Vinegar2 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Minced garlic1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1 tbsp
- If you want a softer texture or dislike the fishy scent, blanch it briefly in rolling boiling water before using.
- If you have cucumber, adding it makes it much more refreshing and delicious.
Steps
I didn't blanch the fresh seaweed (mulmiyeok) to preserve its crisp texture.
If you want a softer texture, you can blanch it briefly in rolling boiling water.
Rinse thoroughly under running water, drain off the excess water roughly,
cut away the tough stem parts, and slice it into bite-sized lengths.
This fresh seaweed is also delicious served as a wrap for gwamegi (semi-dried Pacific saury).
Slice the onion and carrot into matching thickness and length.
If you have cucumber, definitely add it; it will be much more refreshing and delicious.
Add all the seasoning ingredients except the toasted sesame oil and toasted sesame seeds, and mix them together.
Place all the ingredients in a bowl, add the toasted sesame oil and toasted sesame seeds,
and toss gently.
If you knead or toss too hard, a fishy smell may come out.
Ppunwife's tips
- If you knead or toss too hard, a fishy smell may come out.
- This fresh seaweed is also delicious served as a wrap for gwamegi (semi-dried Pacific saury).
FAQ
Do I have to toss fresh seaweed raw?
If the unique sea aroma is too strong or you prefer a softer texture, you can blanch it briefly in boiling water before tossing.
Is there anything to keep in mind when tossing?
If you knead it too forcefully with your hands, a fishy odor can develop, so you should toss the seasoning and vegetables together gently and lightly.
Are there any vegetables that are good to add besides onion and carrot?
If you slice and add cucumber, you can enjoy an even more refreshing and cool flavor.
