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Kim Jin-soon's Minari and Chamnamul Muchim

A fresh muchim that highlights the fragrance of wild minari and chamnamul with an all-purpose geotjeori sauce, perfect for grilled meat

Ingredients needed 3 servings

Recipe

Cooking tips

  • Toss raw without blanching to fully enjoy the crunchy texture of wild minari and chamnamul.
  • Adding too much seasoning can quickly wilt the greens and make them salty, so toss lightly just to coat.

Recommended for

  • Those looking for a fragrant, tangy geotjeori to accompany grilled meat dishes like pork belly.
  • Those who want to simply toss raw greens without blanching to preserve their texture and aroma.

Shop ingredients on Coupang(Ad)

wild minarichamnamulfermented sand lance saucecooking winegochugarusugarJin-ganjangstarch syrupwhole sesame seeds

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