Fragrant and Refreshing Parae Muchim (Seasoned Green Laver)
A winter side dish of salted radish and fragrant green laver tossed in a sweet and tangy 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 winter side dish combines in-season green laver with crisp julienned radish for a refreshing texture and flavor. The moisture drawn out while salting the radish is kept right in the seasoning to keep the dish moist. Made with simple everyday ingredients, anyone can whip it up with ease.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Green laver2 clumps, 170 g
- Korean radish (mu)100 g
- Large green onion (daepa)a little
- Red chili pepper1/2
- Coarse sea salt1 tbsp
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Sand lance fish sauce1/2 tbsp
- Vinegar1–2 tbsp
- Sugar1/2 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- Large green onion and red chili pepper can be omitted; if you like heat, prepare 1 Cheongyang chili pepper as well.
- If you do not like the aroma of fish sauce, you can use tuna extract sauce, fish soy sauce, or soup soy sauce instead.
Steps
Prepare the ingredients
I used 2 clumps of green laver, at 85 g for 1 clump.
Adding refreshing Korean radish makes Parae muchim (seasoned green laver) delicious.
Here are the large green onion (daepa) and red chili pepper (optional). If you like spicy food, prepare 1 Cheongyang chili pepper (hot green chili) as well.
Slice ingredients and mix seasoning
Julienne the radish thinly and finely mince the large green onion.
Remove the seeds from the red chili pepper and slice it into thin strips.
Combine all seasoning ingredients except toasted sesame oil and toasted sesame seeds. (If you do not like the aroma of fish sauce, you can use tuna extract sauce, fish soy sauce, or soup soy sauce instead.)
Salt the radish
First salt the radish by tossing it with 1/2 tsp salt and 1 tbsp sugar.
Let it sit until the radish softens and releases its moisture.
Do not discard the liquid drawn from the radish; we will use it right in the seasoning.
Clean the green laver
Look through the green laver to check for any visible debris, place it in a bowl, add 1 tbsp coarse sea salt and 1 cup water, and knead it.
Rub it so any adhering debris comes off.
Place it in a strainer, press firmly with your hands while rinsing under running water, and drain well.
Transfer to a bowl and cut into small pieces using kitchen shears.
Because it tends to tangle together tightly, cutting it as finely as possible makes it much easier to eat.
Season and toss
In a bowl, combine the green laver, salted radish, minced green onion, red chili pepper, seasoning mix, 1/2 tbsp toasted sesame oil, and 1/2 tbsp toasted sesame seeds, then toss gently by hand.
If it tastes under-seasoned, adjust with salt, and add more sugar or vinegar according to your preference.
Finish
Today I tossed it without discarding the radish liquid, making it moist and even more appetizing.
Adding radish to green laver really is a great flavor pairing.
Add a fragrant side dish to your table today with in-season seasoned green laver.
Ppunwife's tips
- Because it tends to tangle together tightly, cutting it as finely as possible makes it much easier to eat.
- Do not discard the liquid drawn from the radish; we will use it right in the seasoning.
FAQ
Can I use another seasoning instead of sand lance fish sauce?
If the aroma of fish sauce is off-putting, you can substitute tuna extract sauce (chamchi-aek), fish soy sauce, or soup soy sauce (guk-ganjang).
Should I drain the liquid from the salted radish?
Do not discard the liquid drawn from the radish; keep it in the seasoning to toss everything together so it stays moist.
Why do you cut the green laver with scissors?
Green laver tangles easily, so cutting it into small pieces makes it much easier to eat.
How can I add some heat?
You can slice and add 1 Cheongyang chili pepper (hot green chili) to taste if you want extra spice.
