Lim Sung-geun's Gochi Mujim
A premium gochi mujim that melts in your mouth, using a secret fin-cleaning technique and a versatile base sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Pre-cutting slits along the fin lines on both sides of the gochi makes removing bones much easier after cooking.
- Use fresh gochi instead of frozen to maintain soft, tender texture—frozen gochi tends to become dry and tough.
- Simmer mujim dishes in a wide pot or wok so steam evaporates quickly, achieving the ideal broth consistency.
Recommended for
- Those who avoid gochi dishes due to the hassle of removing bones.
- People looking for a special main course to serve guests or for a memorable dinner.
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