Korean Seasoned Sea Mustard Sporophyll
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Miyeokgwi, the ruffled base of the sea mustard plant (sold as mekabu in Japan), is thicker and bumpier than the leaves and bounces back when you bite it.
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It is dressed sweet, sour, and hot with chili flakes, soy, vinegar, and sugar, then chilled for 10 minutes before serving.
Ingredients
Instructions
- 1
Rinse 220 g sea mustard sporophyll two or three times in cold water, opening the ruffled folds with your fingers.
Change the water as needed until grit and excess brininess no longer cloud the bowl.
- 2
Bring water to a full rolling boil, then add the sporophyll and blanch for only 30 seconds.
Lift it out as soon as the color looks brighter, before the texture turns tough and rubbery.
- 3
Move the blanched sporophyll straight into cold water to stop the cooking and keep its bounce.
Squeeze it firmly with both hands until no water drips freely, then cut it into 4 to 5 cm pieces.
- 4
In a wide bowl, mix 1 tablespoon red pepper flakes, 1 tablespoon soy sauce, 1.5 tablespoons vinegar, 1 teaspoon sugar, and 0.5 teaspoon minced garlic. Stir until the sugar fully dissolves and the dressing looks smooth.
- 5
Add the prepared sporophyll to the dressing and toss with your fingertips, pressing lightly into the folds.
Coat every corrugated surface so the sweet, sour, spicy seasoning does not sit only on the outside.
- 6
Add 1 teaspoon sesame oil and 1 teaspoon sesame seeds, then toss lightly so the aroma stays fresh.
Chill for 10 minutes before serving, letting the dressing cling to the bumpy surface and taste clean.
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