Baek Jong-won's Spicy and Sour Golbaengi Muchim

Recipe 🍳

Cooking tips 💡

• Soaking dried seafood like dried yellow corvina, dried pollack, or dried squid in golbaengi broth not only softens them but also helps the seasoning adhere better.
• When making 'muchim' (tossed salads), avoid mixing too vigorously, as this can release excess water from the vegetables, dilute the sauce, and affect the texture. Mix gently, as if handling a baby.
• If the color isn't sufficiently red and appetizing after mixing, add a little more fine gochugaru for a professional-looking finish.
• For accompanying somen or ramen noodles, rinse them in cold water, drain completely, and lightly toss with sesame oil and sesame seeds beforehand to prevent them from becoming mushy.