Kim Dae-seok's Nang-i Mulchim

Name: Kim Dae-seok's Nang-i Mulchim
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: nang-i 230g; doenjang 1 tablespoon; gochugaru 1/2 tablespoon; minced garlic 1/2 tablespoon; brown sugar 2 pinches; monosodium glutamate 1 pinch; sesame oil 1 tablespoon; toasted sesame seeds 1 tablespoon; sea salt 1 tablespoon (for blanching)

A springtime side dish that captures both the rich depth and fresh aroma of nang-i, enhanced with a doenjang base

15 min Difficulty Very easy side dish

Main ingredients

nang-idoenjanggochugaru

Ingredients needed 2 servings

nang-i 230g

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nang-i doenjang gochugaru

Kim Dae-seok's Jeolla-Style Shepherd's Purse Muchim

A savory and tangy Jeolla-style shepherd's purse salad marinated in a blend of doenjang, gochujang, and vinegar

10 minEasyside dish

shepherd's pursered chili pepperdoenjanggochugaruminced garlic

seasonal dishspring greensumami-rich

Kim Dae-seok's Seoul-Style Shepherd's Purse Muchim

A refreshing and tangy shepherd's purse salad seasoned with gochujang and vinegar to stimulate the appetite.

10 minEasyside dish

shepherd's pursered chili peppergochujangred pepper powderminced garlic

seasonal dishspring greensrefreshing taste

doenjang 1 tablespoon

gochugaru 1/2 tablespoon

minced garlic 1/2 tablespoon

brown sugar 2 pinches

monosodium glutamate 1 pinch

sesame oil 1 tablespoon

toasted sesame seeds 1 tablespoon

sea salt 1 tablespoon (for blanching)

Recipe

Clean the nang-i by scraping off dirt from the root and stem area with a knife.
Blanch the nang-i in boiling water with sea salt for 30 seconds.
Immediately rinse the blanched nang-i under cold water and squeeze out excess moisture thoroughly.
Cut into suitable-sized pieces and place in a bowl.
Mix doenjang, gochugaru, minced garlic, brown sugar, monosodium glutamate, sesame oil, and toasted sesame seeds to make the dressing.
Add the nang-i to the prepared dressing and gently toss to coat.

Clean the nang-i and blanch in boiling water for 30 seconds, then rinse under cold water.
Prepare the seasoning and lightly toss with the nang-i.

Cooking tips

Do not over-blanch the nang-i, as it will lose its crisp texture—stick to 30 seconds.
If using homemade doenjang, which tends to be saltier, reduce the amount slightly to balance the seasoning.
Using a doenjang base instead of soy sauce enhances the natural aroma of nang-i the most.

Recommended for

Those seeking a seasonal side dish brimming with spring freshness.
People who enjoy fragrant, appetite-awakening green vegetable dishes.
Anyone needing a quick and healthy side dish.

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