Kim Dae-seok's Fresh Seaweed Muchim

Cooking tips 💡

• When washing fresh sea mustard, using flour with its absorbent properties effectively removes fine impurities and slimy substances from the surface.
• Always mix in 1 tablespoon of savory doenjang to the chogochujang base to perfectly eliminate the seaweed's characteristic fishy smell and double the flavor of the sauce.
• After blanching, if you don't squeeze out the water properly, moisture will seep out when mixed with the sauce, making it bland and soggy, so squeeze as firmly as possible.

Recommended for 🙋

• ⭐Those who find the fishy smell of fresh sea mustard off-putting and are hesitant to eat it with just chogochujang.
• ⭐Those looking for a crunchy, sweet and sour winter seasonal delicacy to whet the appetite.
• ⭐Those curious about the secret to the rich umami and mouthwatering seasoning of seaweed muchim like they had at restaurants.