Sweet and Tangy Totnamul Muchim (Seasoned Seaweed Fusiforme)
A winter delicacy side dish made by blanching seaweed fusiforme briefly in boiling water and tossing it in a spicy, sweet, and tangy gochujang dressing to bring out its popping texture.
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 →
Seasonal tot (hijiki seaweed) is briefly blanched in boiling water to bring out its vibrant green color and popping bite, then tossed in a sweet and tangy gochujang sauce. The characteristic aroma of the sea and the spicy, savory depth come together to perk up any appetite. Made easily with simple ingredients, it makes an ideal winter side dish.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Tot (hijiki seaweed)200 g
- Salta little
- Green onion2 tbsp (minced)
Seasoning
- Gochugaru (Korean chili flakes)1 1/2 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Vinegar2 tbsp
- Minced garlic1 tbsp
- Corn syrup (mulyeot) (or green plum syrup (maesil-cheong))1 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1 tbsp
- You can also use salted tot or dried tot.
- For salted tot, rinse off the salt and soak it in water to draw out the excess saltiness.
- For dried tot, soak it thoroughly in water until soft before using.
Steps
Prepare the ingredients
I prepared 1 pack (200g) of fresh tot.
You can also use salted tot or dried tot.
Except for the toasted sesame oil and toasted sesame seeds, combine all seasoning ingredients beforehand so the flavors meld together.
Clean and prep the tot
Since debris can cling to the tot, swish and gently knead it by hand, washing it several times, then drain in a strainer.
For salted tot, rinse off the salt and soak it in water to draw out the excess saltiness.
For dried tot, soak it thoroughly in water until soft before using.
Add a little salt to rolling boiling water, add the tot, quickly stir it around, and as soon as it turns completely green, remove it immediately and rinse in cold water.
Trim away any tough stems while rinsing.
Drain thoroughly and cut into bite-sized lengths.
Toss with seasoning
In a bowl, combine the tot, seasoning, 2 tbsp minced green onion, 1/2 tbsp toasted sesame oil, and 1 tbsp toasted sesame seeds, then gently toss by hand.
If it needs more seasoning, adjust with salt, and finish by tuning the amounts of sugar or vinegar to your taste.
Finished dish
Green seaweeds like this are in season in winter, which is when you can truly enjoy their natural flavor.
Blanching briefly before tossing gives it a soft texture with that delightful signature pop in every bite.
Related post on the blog (Korean)blog.naver.com/ppunwife/223456414130
Ppunwife's tips
- If it needs more seasoning, adjust with salt, and finish by tuning the amounts of sugar or vinegar to your taste.
- Blanching briefly before tossing gives it a soft texture with that delightful signature pop in every bite.
FAQ
Can I use salted tot or dried tot instead of fresh tot?
Both salted tot and dried tot work well. For salted tot, shake off the salt and soak in water to draw out the saltiness; for dried tot, soak thoroughly in water before cooking.
Can I substitute the corn syrup in the seasoning with something else?
You can use an equal amount of green plum syrup (maesil-cheong) in place of the corn syrup to balance the sweetness.
How long should tot be blanched in boiling water?
Add it to boiling water with a little salt, stir quickly, and as soon as all of the tot turns vibrant green, remove it immediately and rinse in cold water to keep its crisp texture.
How should I adjust the seasoning if it tastes bland or not to my liking after tossing?
If it lacks seasoning, add more salt, and adjust the sweet and tangy balance by adding vinegar or sugar to taste.
