Kosiraegi Muchim (꼬시래기 무침), a vibrant and flavorful Korean seaweed salad, is a delightful explosion of textures and tastes. This simple yet addictive side dish features dried seaweed, expertly seasoned with a spicy and savory sauce. The unique chewiness of the rehydrated seaweed, combined with the complex blend of gochugaru (Korean chili flakes), sesame oil, and garlic, creates a culinary experience that’s both refreshing and intensely satisfying. It's a perfect accompaniment to grilled meats, rice bowls, or even enjoyed on its own as a light yet fulfilling snack.
Beyond its deliciousness, Kosiraegi Muchim is surprisingly easy to make, requiring only a handful of readily available ingredients. This recipe delivers a restaurant-quality dish right to your kitchen table. Ready to dive into the delicious world of Korean cuisine? Let's get started with the step-by-step guide below!
Tools Needed
- knife
- cutting board
- bowl
Ingredients
- Dried Seaweed: 300g
- Onion: 1
- Red Pepper: 1
- Green Pepper: 1
- Green Onion: 1
- Carrots: 10
- Plum Extract: 2 tablespoons
- Anchovy Sauce: 2 tablespoons
- Tuna Sauce: 2 tablespoons
- Red Pepper Powder: 1 tablespoon
- Sesame Salt: 1 tablespoon
- Soy Sauce: 1 tablespoon
- Sesame Oil: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Slice one onion into appropriate sizes. Slice one red pepper and one green pepper thinly. Slice the green onion into two lengths of your index finger and slice thinly. Slice 10 carrots into similar thickness and length as the green onions.
- Slice 300g of dried seaweed into bite-size pieces. If using salted seaweed, soak in water for 30 minutes to remove salt. Rinse and blanch in boiling water for 10 seconds. Drain and set aside.
Step 2. Make the Spicy & Savory Dressing
- In a bowl, combine 2 tablespoons plum extract, 2 tablespoons anchovy sauce, 2 tablespoons tuna sauce, 1 tablespoon red pepper powder, 1 tablespoon sesame salt, and 1 tablespoon soy sauce. Mix well and let it sit for 10 minutes.
Step 3. Combine Vegetables and Dressing
- Add the sliced onions, carrots, green onions, and peppers to the seasoning. Mix well to coat the vegetables.
Step 4. Add Seaweed and Final Touches
- Add the sliced seaweed and 2 tablespoons of sesame oil. Mix well.
- Check the seasoning and add more soy sauce if needed.
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Nutrition
- N/A
FAQs
1. Can I use fresh seaweed instead of dried seaweed?
No, this recipe specifically uses dried seaweed (꼬시래기) which has a unique texture and flavor crucial for this dish. Fresh seaweed would have a drastically different result.
2. How long can I store the leftover Kosiraegi Muchim?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors may meld a bit more over time, but it will still be delicious.
Enjoy your homemade Kosiraegi Muchim! This flavorful seaweed salad is a fantastic addition to any meal, offering a delightful balance of spicy and savory notes. We hope you enjoyed this recipe and will try it again soon!