Korean Seasoned Sea Grapes Salad
Kkosiraegi-muchim is a tangy, low-calorie banchan made from kkosiraegi, a red algae seaweed with thin, noodle-like strands and a distinctive snappy texture unlike any other seaweed. Blanching must not exceed twenty seconds - anything longer dissolves the characteristic pop - and immediate cold-water shocking is mandatory to set the texture. The dressing combines gochugaru, soup soy sauce, vinegar, maesil-cheong (green plum extract), garlic, and sesame oil; the plum extract adds a fruity acidity that lifts the dish beyond simple sour-spicy territory. Julienned cucumber threaded through the strands provides a fresh garden counterpoint to the ocean flavors. At roughly 72 kilocalories per serving with high dietary fiber, this banchan appears frequently in Korean diet meal plans. It is best served chilled, making it a natural fit for summer tables.
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Instructions
- 1
Rinse sea grapes in cold water to remove excess salt.
- 2
Blanch for 20 seconds, then cool immediately in cold water.
- 3
Julienne the cucumber.
- 4
Combine gochugaru, soy sauce, vinegar, plum extract, garlic, and sesame oil.
- 5
Add sea grapes and cucumber, then toss gently.
- 6
Adjust acidity or saltiness to taste and finish.
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Nutrition (per serving)
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