Jung Ho-gyun's Scallion Myeongnanjeot Muchim

Name: Jung Ho-gyun's Scallion Myeongnanjeot Muchim
Cook time: 5 min
Total time: 5 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 3 myeongnanjeot; 1 bunch scallions (about twice the amount of myeongnan); 2 tbsp sesame oil; 1 tbsp gochugaru; 1/2 tsp fermented sand lance sauce

A side dish that doubles as a rice companion, maximizing nuttiness and umami by adding generous scallions, sesame oil, and fermented sand lance sauce to myeongnanjeot.

5 min Difficulty Very easy side dish

Main ingredients

myeongnanjeot scallions sesame oil gochugaru fermented sand lance sauce

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myeongnanjeot scallions sesame oil gochugaru fermented sand lance sauce

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Recipe

Thinly slice the scallions into small rounds.
Place 3 whole myeongnanjeot with their skins in a bowl and roughly mash them with a spoon.
Generously drizzle in sesame oil and add 1 tbsp gochugaru.
Add a touch of fermented sand lance sauce to enhance the umami.
Add scallions in about twice the amount of the myeongnan and mix evenly with a spoon to finish.

Slice scallions into small rounds and place in a bowl.
Mash the myeongnanjeot and add sesame oil, gochugaru, and fermented sand lance sauce.
Toss until well combined.

Cooking tips

Since myeongnanjeot is less salty than squid jeot, use less gochugaru and supplement the seasoning and umami with fermented sand lance sauce.
Use a generous amount of scallions, about twice the amount of myeongnan, to bring out a chewy texture and cleanly balance the sharp flavor.

Recommended for

Those who want to season myeongnanjeot in a unique and refined way.
Those looking for a super simple rice thief side dish that can be made in 5 minutes.
Those who want a myeongnan bibim seasoning with a nutty sesame oil flavor.

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Jung Ho-gyun's Scallion Myeongnanjeot Muchim

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