Lee Hye-jung's Stir-fried Mukeunji

Name: Lee Hye-jung's Stir-fried Mukeunji
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1/4 head mukeunji; 1 tbsp minced garlic; 1 large green onion (white part); a pinch of gochugaru; 2 tbsp perilla oil; 1 tbsp maesil syrup; 1/2 tbsp Jin-ganjang; a pinch of ground black pepper; 1 tbsp cooking oil; a pinch of toasted sesame seeds

A side dish made by thoroughly washing sour mukeunji, mixing it with seasonings, and quickly stir-frying over high heat to preserve its crunch.

10 min Difficulty Very easy side dish

Main ingredients

mukeunji minced garlic large green onion gochugaru perilla oil maesil syrup soy sauce sesame seeds

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mukeunji minced garlic large green onion gochugaru perilla oil maesil syrup soy sauce sesame seeds

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Quick 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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