Jung Ho-gyun's Scallion Myeongnanjeot Muchim
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.
Ingredients needed 3 servings
Recipe
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.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedbackโฆ
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Striker Chef's Scallion and Mentaiko Rolled Omelet with Pickled Radish Salad
- Kim Jin-soon's Saeujeot Muchim
- Kim Dae-seok's Shrimp Paste Salad
- Kim Dae-seok's Seasoned Salted Clams
- Sung Si-kyung's Garlic Oil Broccoli with Fermented Anchovy Sauce
- Yoon Yi-ryeon's Scallion Muchim
- This Man's Cook's Chogpa Muchim
- Okjubu's Scallion Muchim
- Okjubu's Scallion Muchim
- Jung Ho-young's Menran Cucumber Salad
