Korean Seasoned Glasswort Salad

Name: Korean Seasoned Glasswort Salad
Prep time: 8 min
Cook time: 1 min
Total time: 9 min
Yield: 4 servings
Cuisine: Korean
Ingredients: glasswort 220 g; onion 40 g; gochugaru 1 tsp; vinegar 1 tbsp; plum extract 1 tbsp; sesame oil 1 tsp; sesame seeds 1 tsp

Quick answer

Total time: 9 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Glasswort grows near tidal flats and its thin stems already taste salty, which leaves the seasoning to chili flakes, vinegar, plum syrup and sesame oil with no added salt.

The stems pop when bitten, and keeping that snap explains the 10-second blanch and the plunge into cold water right after. Mixing it for too long makes the stems go limp and leaves water on the plate. For that reason the chili flakes are soaked in the vinegar and plum syrup first, and a quick toss then coats the greens. Paper-thin onion adds a little sweetness, and the fruity plum syrup rounds off the vinegar's sharpness.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Place 220 grams of glasswort in a colander and rinse under cold running water 2 to 3 times, gently shaking each time to dislodge any grit trapped between the thin stems.
2

Bring a large pot of water to a rolling boil, add the glasswort, and blanch for exactly 10 seconds.

Lift out immediately with a strainer; any longer and the thin stems will lose their characteristic snap.
3

Transfer the blanched glasswort straight into ice water or very cold water to stop cooking and revive the vivid green color.

Once cooled, lift out and gently squeeze with both hands to remove excess moisture.
4

Slice 40 grams of onion as thinly as possible along the grain.

Thick strips will create a separate crunch that clashes with the delicate glasswort stems rather than blending with them.
5

Combine 1 teaspoon gochugaru, 1 tablespoon vinegar, 1 tablespoon plum extract, and 1 teaspoon sesame oil in a bowl, stirring until the chili flakes are fully moistened and the plum extract has blended with the acid.
6

Add the glasswort and sliced onion to the dressing and toss briskly for no more than 30 seconds so the stems stay firm and the green color holds. Finish with 1 teaspoon sesame seeds sprinkled on top.