📝 About This Recipe
Maesaengi, a fine-haired seaweed harvested from the pristine waters of Korea's southern coast, is a seasonal winter delicacy prized for its silky texture and deep oceanic aroma. This seasoned side dish, or 'Muchim', highlights the seaweed's natural sweetness with a balance of savory soy sauce, nutty sesame oil, and a hint of aromatic garlic. It is a nutrient-dense powerhouse that brings the refreshing, clean taste of the sea directly to your dining table with an elegant, melt-in-your-mouth consistency.
🥗 Ingredients
Main Ingredients
- 300 grams Fresh Maesaengi (Seaweed Fulvescens) (thoroughly cleaned)
- 1 tablespoon Coarse sea salt (for cleaning the seaweed)
- 6 cups Water (for blanching)
The Seasoning Sauce
- 1.5 tablespoons Korean soup soy sauce (Guk-ganjang) (adds saltiness without darkening the dish too much)
- 1 teaspoon Minced garlic (finely grated or minced)
- 1 stalk Scallion (white and light green parts only, finely chopped)
- 1 tablespoon Toasted sesame oil (high quality for best aroma)
- 1 teaspoon Toasted sesame seeds (slightly crushed to release oils)
- 1/2 teaspoon Sugar (to balance the savory notes)
- 1 teaspoon Rice vinegar (optional, for a bright tang)
For Garnish
- 1/2 piece Red chili pepper (seeded and julienned into very thin threads)
- 1 pinch Extra sesame seeds
👨🍳 Instructions
-
1
Place the Maesaengi in a large bowl of cold water. Add the coarse sea salt and gently swish the seaweed around with your hands to loosen any hidden sand or debris.
-
2
Using a very fine-mesh sieve, lift the Maesaengi out of the water. This is crucial as the fibers are as thin as hair and will easily wash away in a standard colander.
-
3
Rinse the seaweed 2-3 more times in fresh cold water until the water runs completely clear, then drain it well in the fine-mesh sieve.
-
4
Bring 6 cups of water to a rolling boil in a medium pot. Prepare a separate bowl of ice water nearby.
-
5
Submerge the Maesaengi into the boiling water for just 30 to 45 seconds. You will see the color transform into a vibrant, brilliant green.
-
6
Immediately transfer the blanched seaweed into the ice water to stop the cooking process and preserve the bright color.
-
7
Gather the cooled seaweed and squeeze it firmly with your hands to remove as much excess moisture as possible. It should form a dense ball.
-
8
Place the seaweed ball on a cutting board and cut it 2-3 times (roughly 2-inch intervals) so the long fibers are easier to eat.
-
9
In a medium mixing bowl, whisk together the soup soy sauce, minced garlic, chopped scallions, sugar, and rice vinegar until the sugar is dissolved.
-
10
Add the Maesaengi to the seasoning bowl. Use your fingertips to gently loosen the seaweed clusters and toss them thoroughly so every strand is coated.
-
11
Drizzle the toasted sesame oil over the mixture and add the crushed sesame seeds. Toss one last time to incorporate the nutty aroma.
-
12
Transfer the seasoned seaweed to a small serving plate. Top with the julienned red chili threads and a final sprinkle of sesame seeds for a professional finish.
💡 Chef's Tips
Always use a fine-mesh strainer because Maesaengi is incredibly delicate and can be lost down the drain easily. Do not over-blanch the seaweed; anything longer than a minute will cause the delicate texture to become mushy and lose its structural integrity. If you cannot find Korean soup soy sauce (Guk-ganjang), use a mix of light soy sauce and a pinch of salt to maintain the light color of the dish. For the best flavor, serve this dish chilled or at room temperature shortly after preparing. When squeezing the seaweed, ensure it is quite dry; otherwise, the seasoning will be diluted by excess water.
🍽️ Serving Suggestions
Serve as a refreshing side dish (banchan) alongside a bowl of warm, fluffy purple rice (Heukmi-bap). Pair with grilled oily fish like Mackerel (Godeungeo-gui) to cut through the richness of the fish. Include this in a traditional Korean spread featuring a spicy stew like Kimchi-jjigae for a cooling contrast. Enjoy with a glass of chilled Cheongju (Korean refined rice wine) to complement the oceanic flavors. Add a small mound of this seaweed to a bowl of bibimbap for a unique, silky textural element.