Main ingredients
scallionsgochugaru (Korean red pepper flakes)minced garlicjin soy saucegukganjang (soup soy sauce)maesilcheong (plum syrup)sesame oiltoasted sesame seeds
Kim Dae-seok's Jjokpa Muchim
A spring rice thief scallion muchim that preserves the scallion's flavor by cooling it with its own heat without rinsing in cold water, and adds deep umami with soup soy sauce.
Ingredients needed 3 servings
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.
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