Korean Mixed Seaweed Salad
Haecho-muchim gathers several types of ocean seaweed - often including miyeok julgi (seaweed stems), tot (sea mustard), parae (green laver), and kkosiraegi - into one bowl and dresses them in cho-gochujang, a tangy-sweet sauce made by blending gochujang with vinegar and sugar. Each strand and leaf brings a different texture: some chewy, some slippery, some with a gentle pop. The seaweed is blanched for no longer than twenty seconds to preserve that textural variety - longer cooking turns everything uniformly soft. Squeezing out all residual water before dressing is critical, otherwise the sauce dilutes into a watery puddle. Julienned cucumber threaded through the seaweed adds a crisp, garden-fresh counterpoint to the briny marine flavors. Served chilled, this low-calorie banchan is especially welcome in hot weather.
Adjust Servings
Instructions
- 1
Rinse seaweed and blanch for 20 seconds.
- 2
Rinse in cold water and squeeze dry.
- 3
Julienne the cucumber.
- 4
Mix gochujang, vinegar, sugar, garlic, and sesame oil.
- 5
Toss seaweed and cucumber with dressing and garnish with sesame seeds.
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