Main ingredients
fresh sea mustardflourradishcheongyang chili pepperred chili peppergochugaruminced garlicdoenjangchogochujangmaesilcheongvinegarsesame oilwhole sesame seeds
Kim Dae-seok's Fresh Seaweed Muchim
A sweet and sour side dish that perfectly eliminates the fishy smell and enhances deep umami by adding 1 tablespoon of doenjang, a secret weapon, to seasonal fresh sea mustard.
Ingredients needed 3 servings
Recipe
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.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Yoon Yi-ryeon's Old Cucumber and Seaweed Muchim
- Lim Sung-geun's Tangerine Seaweed Salad
- Kim Dae-seok's Dried Seaweed Salad
- Kim Dae-seok's Cucumber and Seaweed Salad
- Lee Hye-jung's Seaweed Stem and Cucumber Muchim
- Yoon Yi-ryeon's Fresh Seaweed Namul Muchim
- This Man's Cook Seaweed and Perilla Seed Salad
- This Man's Cook Seaweed Tofu Cucumber Salad
- Delicious Slow-Aging Seaweed Mustard Salad
- Aha Bujang's Crispy Seafood Minari Jeon
