Korean Seasoned Glasswort Salad
Sebalnamul-muchim features 220 grams of glasswort, a succulent coastal plant that carries a natural salinity from the tidal flats where it grows. A 10-second blanch in boiling water is enough to barely soften the thin stems while preserving their distinctive pop when bitten. The dressing of gochugaru, vinegar, plum extract, and sesame oil coats the tender shoots without masking their inherent briny flavor. Thinly sliced onion adds a sweet crunch, and the plum extract mellows the vinegar's sharpness into a rounded tartness. Because no additional salt is needed, the final seasoning relies entirely on the balance between acid, sweetness, and the glasswort's own minerality.
Adjust Servings
Instructions
- 1
Rinse glasswort lightly under running water.
- 2
Blanch for only 10 seconds and remove immediately.
- 3
Cool in cold water and drain well.
- 4
Thinly slice onion.
- 5
Mix gochugaru, vinegar, plum extract, and sesame oil.
- 6
Toss glasswort and onion quickly, then top with sesame seeds.
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