Main ingredients 🥩
GwaejangiSomyeonOriYangpaGochujangMaltoseGarlicVinegarSesame oilRed pepper powderPlum syrupJin ganjangMiwonGinger
Okjubu's Gwaejangi Mulchim
Golden ratio gwaejangi mulchim made easy and deliciously tangy-sweet using a basic dadeugi seasoning formula anyone can follow
🙋 Recommended for
- ⭐ Those who want to learn the tangy-sweet golden ratio dressing formula
- ⭐ People looking to quickly make a hearty, spicy side dish with somyeon
Ingredients needed 🛒2 servings
- Gwaejangi 1 can
- Somyeon appropriate amount
- Ori 1 piece
- Yangpa 1/2 piece
- Sunflower gochujang 2 tablespoons
- Maltose (or cooking sugar) 2 tablespoons
- Sugar 1 tablespoon
- Minced garlic 1 tablespoon
- Vinegar 1 tablespoon
- Sesame oil 1 tablespoon
- Red pepper powder 1 tablespoon
- Plum syrup 1 tablespoon
- Jin ganjang 1 tablespoon
- Miwon a pinch
- Water 1 tablespoon
- Minced ginger 1/2 tablespoon
Recipe 🍳
- Add 2 tablespoons of gochujang and 2 tablespoons of maltose, then mix in sugar, minced garlic, vinegar, sesame oil, red pepper powder, plum syrup, and jin ganjang, each 1 tablespoon.
- Add a pinch of miwon, 1 tablespoon of water, and 1/2 tablespoon of minced ginger to the sauce, mixing well to complete the dadeugi.
- Slice the ori thinly, sprinkle with maltose, drizzle with a little sesame oil, and let it rest to soften.
- Squeeze out excess moisture from the marinated ori, place in a bowl, add gwaejangi and sliced yangpa, then pour in the prepared sauce and toss gently.
- Place the gwaejangi mulchim in the center of a plate and serve alongside boiled somyeon as a side.
- Mix ingredients in the specified amounts to make the golden ratio dressing.
- Marinate the ori in maltose and sesame oil, then squeeze out the moisture.
- Toss gwaejangi, ori, and yangpa with the dressing, then serve with somyeon.
Cooking tips 💡
- Soaking the ori in maltose and sesame oil draws out moisture, enhancing its crisp texture and savory depth.
- If the sauce is too thick, add a splash of water to adjust the consistency.
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