Parae Muchim

Name: Parae Muchim
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: green laver (parae) 200 g; gochujang 1 tbsp; vinegar 2 tbsp; sugar 1 tbsp; minced garlic 0.5 tsp; sesame oil 1 tsp; sesame seeds 1 tsp

Quick answer

Total time: 15 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Fine, tangled parae hides a lot of sand, and it is washed through five or more changes of water until nothing settles at the bottom of the bowl.

Ten seconds in boiling water is all the cooking it gets. The gochujang, vinegar and sugar dressing goes in over two or three additions; pour it all at once and the thin strands clump.

Ingredients

servings

IngredientAmount

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Place 200 g green laver in a large bowl and cover generously with cold water.

Loosen the strands gently with your fingertips, drain, and repeat at least five times until no sand settles at the bottom.
2

Bring a roomy pot of water to a strong boil, then add the washed laver only when the boil stays active.

Blanch for exactly 10 seconds, just until the color brightens, then lift it out immediately.
3

Move the blanched laver into cold water so it stops cooking and keeps a soft texture.

Squeeze firmly with both hands to remove excess moisture, then cut the strands into 4 to 5 cm pieces.
4

In a small bowl, first stir together 1 tablespoon gochujang, 2 tablespoons vinegar, and 1 tablespoon sugar.

Mix until the sugar grains disappear so the dressing coats the laver evenly instead of tasting gritty.
5

Add half a teaspoon minced garlic and 1 teaspoon sesame oil to the dressing, then stir until glossy.

If the laver tastes mild after squeezing, avoid pouring in all the dressing at once.
6

Add the dressing to the laver in two or three portions, lifting the strands with your fingertips rather than pressing them.

When the reddish dressing coats everything evenly, scatter 1 teaspoon sesame seeds and serve cool.