Lee Hye-jung's Stir-fried Mukeunji
A side dish made by thoroughly washing sour mukeunji, mixing it with seasonings, and quickly stir-frying over high heat to preserve its crunch.
Ingredients needed 4 servings
Recipe
Cooking tips
- As mukeunji ages, it can develop off-flavors from the garlic and green onion, so rinse it well before cooking and add fresh aromatics.
- If the kimchi is too sour, slightly increase the amount of sugar or maesil syrup to balance the acidity.
- Stir-fry quickly over high heat for no more than 5 minutes to maintain a crisp texture; avoid simmering or stewing.
Recommended for
- Those with overly sour or hard-to-use mukeunji left in the fridge.
- Those who want a crunchy, nutty side dish ready in 10 minutes.
- Those who prefer a clean, non-greasy mukeunji dish.
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