Modu Recipes

Lim Sung-geun's Jinmichae Mujim

A simple, no-cook jinmichae mujim with mayonnaise that stays soft to the very last bite

🙋 Recommended for

  • ⭐ Those who want a jinmichae mujim that stays soft even after days
  • ⭐ People looking for an easy, no-fail dry side dish without worrying about heat control

Ingredients needed 🛒3 servings

  • Jinmichae 140g
  • Mayonnaise 3 tablespoons
  • Gochujang 3 tablespoons
  • Corn syrup 3 tablespoons
  • Minced garlic 1 tablespoon
  • Jin ganjang 1 tablespoon

Recipe 🍳

  1. Rinse the jinmichae lightly in water, rub gently, then squeeze out all moisture by hand. This step removes excess saltiness and unpleasant odors while improving texture.
  2. Cut or tear the squeezed jinmichae into bite-sized pieces.
  3. Add 3 tablespoons of mayonnaise to the prepared jinmichae and mix thoroughly to coat. This makes the jinmichae richer and smoother.
  4. Add 3 tablespoons of gochujang, 3 tablespoons of corn syrup, and 1 tablespoon of minced garlic, then mix well until the seasonings are evenly distributed.
  5. Finally, taste and add 1 tablespoon of jin ganjang to enhance the savory flavor for a side dish. Mix gently to finish.
  1. Rinse jinmichae briefly in water and squeeze out all moisture.
  2. Cut into bite-sized pieces using scissors or your hands.
  3. Add 3 tablespoons of mayonnaise and mix well to soften the texture.
  4. Add gochujang, corn syrup, and minced garlic; mix gently.
  5. Add 1 tablespoon of jin ganjang to adjust seasoning and finish.

Cooking tips 💡

  • Jinmichae already has plenty of umami, so there's no need to add extra seasonings like dashi or sesame oil—this keeps the dish clean and delicious.
  • Rinsing once helps the jinmichae absorb moisture, keeping it moist and tender even after several days of storage.

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