Sweet and Sour Parae Muchim (Seasoned Green Laver)
A fragrant winter side dish of seasoned green laver tossed with salted julienned radish 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 fragrant, in-season fresh green laver with crisp julienned radish in a sweet and sour dressing. The liquid drawn out while salting the radish with sugar and salt is kept to give the dish its moist texture. Soy sauce, fish sauce, and vinegar create the savory base, finished with toasted sesame oil and sesame seeds for a nutty aroma.
- Servings
- about 3–4 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Green laver120 g
- Coarse sea salt1 tbsp
- Korean radish (mu)100 g
- Salt1/2 tsp
- Sugar1 tbsp
- Large green onion (daepa)a little
- Red chili pepper1/2
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Sand lance (or dried anchovies)1/2 tbsp
- Minced garlic1/2 tbsp
- Vinegar1–2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1 tbsp
- Toss the radish with salt and sugar and let it pickle for at least 10 minutes until softened and juices are released.
- Rub the green laver vigorously with 1 tbsp of salt to loosen any debris, rinse in a sieve until the water runs clear, squeeze out the water thoroughly, and cut it into bite-size pieces.
Steps
Prepare the ingredients
Prepare 1 large clump of green laver, radish, large green onion, and red chili pepper.
Slice the vegetables
Julienne the radish thinly, and finely chop the large green onion and red chili pepper.
Pickle the radish
Add 1 tsp of salt and 1 tbsp of sugar to the julienned radish.
Pickle for at least 10 minutes until the radish softens and releases its liquid.
Do not discard the released liquid; we will use it as is when tossing the green laver.
Clean the green laver
Add 1 tbsp of salt to the green laver and rub it vigorously with your hands to loosen any debris.
Place it in a sieve, rinse until the water runs clear, squeeze out the excess water thoroughly, and cut it into bite-size pieces.
Mix the seasoning
Combine 1 tbsp regular soy sauce (jin-ganjang), 1/2 tbsp fish sauce, 1/2 tbsp minced garlic, and 1 to 2 tbsp vinegar in a bowl.
Toss together
Add the green laver, large green onion, red chili pepper, and dressing to the bowl with the pickled radish, then toss well so the flavors soak in.
Taste and adjust the sweetness and acidity, then finish by adding toasted sesame oil and toasted sesame seeds.
Lightly grinding the sesame seeds before adding brings out even more nutty aroma.
Finish
It has been a while since I made seasoned green laver.
The fragrant ocean aroma and tangy taste really stimulate the appetite.
The crisp texture and refreshing taste of the radish go so well together.
Toss some in-season green laver and add it to your home-cooked meals.
Ppunwife's tips
- Do not discard the liquid released while pickling the radish; keep it to toss into the green laver.
- Lightly grinding the toasted sesame seeds before adding them brings out even more nutty flavor.
FAQ
Should I drain the liquid from the pickled radish?
Do not discard it; keep it in the bowl when mixing the green laver to keep the dish nice and moist.
How do I wash impurities out of green laver?
Add coarse sea salt, rub it vigorously with your hands, and rinse it in a fine sieve until the water runs clear.
Can I use anchovy fish sauce instead of sand lance fish sauce?
Yes, you can use anchovy fish sauce instead of sand lance fish sauce.
