Mom's Taste: Parae Muchim (Green Laver Salad)
Official creator demonstration of the same parae-and-radish salad with soy sauce, plum syrup and vinegar.
Official cooking video · 엄마의손맛 (Mom's Taste) · YOUTUBEKorean Winter Green Laver and Radish Salad (Parae-muchim, 4 Side Servings)
This cold Korean banchan combines fresh green laver (parae) with julienned radish in a tangy dressing. It is a half-batch home adaptation of the recipe published by Mom's Taste, with no stove needed.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Gently swish 200 g parae in a large bowl of cold water, lift into a colander, change the water and repeat 2–3 times. Remove grit or shells, then squeeze out excess water.
- 02
Julienne 100 g radish, toss with 2–3 g salt and rest about 10 minutes. Drain and gently squeeze; taste a strand to check that it is not overly salty.
- 03
Thinly slice about 40 g onion. Snip the well-drained parae into bite-sized lengths with clean kitchen scissors.
- 04
In a clean bowl, stir together 1/2 tbsp soup soy sauce, 1 tbsp plum syrup, 1/2 tbsp minced garlic, 3/4 tsp ginger juice and 1 tbsp vinegar.
- 05
Add parae, radish and onion. Toss lightly with clean utensils or food-safe gloves. Excess water in the seaweed will dilute the dressing, so drain well first.
- 06
Fold in 1/2 tbsp toasted sesame seeds and serve. Promptly refrigerate any portion not eaten right away in a clean sealed container at 4°C/40°F or colder, and preferably eat the same day.
Helpful source links
Before you cook
Use food-grade fresh parae, wash away sand and debris, and keep utensils separate from raw meats and seafood because this is an uncooked salad. Check soy/wheat in soup soy sauce and sesame allergens. Refrigerate promptly at or below 4°C (40°F); do not leave perishable food at room temperature longer than 2 hours. This is not a shelf-stable preserved pickle.
Allergens: SOY (soup soy sauce), WHEAT (check soy sauce label), SESAME (toasted sesame seeds)
Image & source credits
These illustrations stand in for food photos.
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