Baek Jong-won's Spicy and Sour Golbaengi Muchim

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.

Recommended for 🙋

• ⭐Those who need a refreshing, spicy, and sour appetizer to pair with beer or soju.
• ⭐Those who want to cook a thrifty and moist dish using canned golbaengi and dried pollack, utilizing every bit of flavor.
• ⭐Those who want to enjoy a hearty late-night meal by mixing crunchy vegetables with filling noodles.