Parae Muchim (Korean Sea Lettuce Salad with Sesame Oil and Chili)

Pasos

1. Place the dried sea lettuce in a large bowl and cover with cold water (about 1 liter). Rehydrate for 15 to 20 minutes: the leaves should become pliable and triple in volume. Test by pinching a piece: it should tear easily without feeling rubbery.
2. Drain the sea lettuce in a fine-mesh strainer. Take handfuls and squeeze firmly to extract as much water as possible. Place it in a clean kitchen towel and wring it out by twisting the ends. The texture should be just moist, not waterlogged.
3. Cut the sea lettuce into strips 3 to 4 cm wide using kitchen scissors. Set aside in a large bowl.
4. Prepare the vinaigrette: in a small bowl, mix the soy sauce, rice vinegar, sugar, and gochugaru. Crush or finely mince the garlic cloves and add them. Whisk until the sugar dissolves (about 30 seconds).
5. Add the sesame oil to the vinaigrette and whisk again to emulsify it slightly.
6. Pour the vinaigrette over the sea lettuce and toss gently with chopsticks or a silicone spatula, lifting the leaves to coat each piece without crushing them. Taste and adjust the seasoning (a little more gochugaru for heat, or a pinch of salt if needed).
7. Sprinkle the toasted sesame seeds on top. Serve immediately at room temperature, or refrigerate for 10 minutes for a fresher version (do not exceed 30 minutes, or the salad will lose its crunch).