Lee Won-il's Jjokpa-sukchae
An ultra-simple Jjokpa-sukchae (blanched scallion side dish) with maximum nuttiness from a golden yujang sauce made by mixing soup soy sauce and sesame oil in a 1:1 ratio.
Ingredients needed 2 servings
Recipe
Cooking tips
- Since the soy sauce and oil separate over time, shake or stir the yujang sauce once more just before using.
- If you add a pinch of beef dashida or MSG instead of katsuobushi, you can achieve an even deeper umami flavor.
Recommended for
- Those looking for a non-spicy, nutty side dish to eat with samgyeopsal or jokbal.
- Those who want to learn a basic seasoning formula using soup soy sauce for namul.
Shop ingredients on Coupang(Ad)
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
- Kim Dae-seok's Squid with Scallions Sookhoe
- This Man's Cook Musukschae
- Lim Sung-geun's Universal Seasoning Paste Chives Kimchi
- Kim Dae-seok's Jjokpa Muchim
- Ttukdak Hyung's One-Bite Perilla Greens Side Dish
- Okjubu's Scallion Muchim
- Okjubu's Scallion Muchim
- Yoon Yi-ryeon's Scallion Geotjeori
- Striker Chef's All-Purpose Green Onion Garlic Butter
- This Man's Cook's Chogpa Muchim
