Kim Dae-seok's Jjokpa Muchim

• peeled scallions, 300g (two handfuls)
• sea salt 1 tablespoon
• gochugaru 2 tablespoons
• minced garlic 1 tablespoon
• jin soy sauce 2 tablespoons
• gukganjang 1 tablespoon
• maesilcheong 1 tablespoon
• sesame oil 1 tablespoon
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Soaking blanched scallions in cold water causes valuable nutrients and sweetness to leach out, so be sure to simply spread them out to cool for deeper flavor.
• Adding salt to the boiling water helps the scallions stay crisp rather than soggy, and keeps their color vibrant.
• Using soup soy sauce instead of fish sauce avoids a muddy taste, resulting in a clean yet deeply savory flavor.

Recommended for 🙋

• ⭐Those looking for a fragrant, crisp seasonal vegetable side dish to stimulate the appetite.
• ⭐Those who want to learn how to blanch scallions so they are tender, not tough, while still retaining a pleasant texture.
• ⭐Those who prefer a cleanly seasoned scallion salad without fish sauce.