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Kim Jin-soon's Myeongi Leaves Doenjang Muchim

A seasonal myeongi leaves muchim made by blanching stems and leaves at different times and tossing them in a doenjang and gochujang seasoning.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Since stems and leaves have different thicknesses, blanch the stems first to achieve an even texture overall.
  • When seasoning greens, it should taste slightly salty at first; as it sits, the seasoning will balance out.
  • This seasoning sauce can be used for various spring greens such as chamnamul, chwinamul greens, and bangpungnamul.

Recommended for

  • Those who want to enjoy a different myeongi leaves dish besides pickles.
  • Those who want to know the ratio of an all-purpose spring greens doenjang seasoning.
  • Those looking for a crunchy and spicy seasonal greens side dish.

Shop ingredients on Coupang(Ad)

myeongi leavesdoenjanggochujanggochugarularge green onionminced garlictoasted sesame seedssesame oilcooking wine

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