Solo Cooking God's Salmon Hweh Muchim

Name: Solo Cooking God's Salmon Hweh Muchim
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: fresh raw salmon, appropriate amount; 1/2 onion; 1 heaping tablespoon gochujang; 1/2 tablespoon sugar; 1/3 cup cider; 1 lemon wedge

A super quick spicy-sweet sauce made with a cider base, gently tossed with fresh raw salmon and crunchy onion slices for an instant drinking snack.

🙋 Recommended for

⭐ Those who want to use leftover salmon and a soft drink to make a light yet stimulating instant drinking snack.
⭐ Those who want the fastest and easiest way to make a hweh muchim sauce at home when they don't have cho-gochujang.

10 min Difficulty Very easy drinking snack

Main ingredients 🥩

salmononiongochujangciderlemon

Tags 🏷️

drinking snack super easy soup dish

Detailed recipeQuick recipe

Ingredients needed 🛒1 servings

fresh raw salmon, appropriate amount
1/2 onion
1 heaping tablespoon gochujang
1/2 tablespoon sugar
1/3 cup cider
1 lemon wedge

Recipe 🍳

Cut the leftover raw salmon into bite-sized pieces or long noodle-like strips, according to preference.
Thinly slice half an onion, briefly soak in cold water to remove the sharp spicy taste, then thoroughly pat dry with a kitchen towel.
In a small mixing bowl, first add 1 heaping tablespoon of gochujang and 1/2 tablespoon of sugar.
Pour 1/3 cup of leftover cider into the bowl, then gently stir with a spoon until the gochujang lumps dissolve, making a special quick vinegar-muchim sauce.
In a large mixing bowl, combine the sliced raw salmon and the dried crunchy onion strips.
Pour the prepared spicy-sweet cider sauce evenly over the bowl, making sure to use every last drop.
Using your fingertips, lightly toss and mix gently so that the tender salmon flesh does not break or mush.
Mound the finished muchim onto a plate, serve with a lemon wedge, and squeeze a little lemon juice over the top to enhance the flavor.

Prepare the raw salmon and sliced onion; soak the onion in cold water to remove the sharp taste, then pat dry.
Mix 1 tablespoon gochujang, 1/2 tablespoon sugar, and 1/3 cup cider well to make a quick spicy-sweet sauce.
In a bowl, combine the salmon, onion strips, and sauce; toss gently, sprinkle with lemon juice, and serve.

Cooking tips 💡

The fizzy, sweet, and refreshing qualities of the cider erase the characteristic heaviness of gochujang, so you can achieve a bright, sweet-and-sour flavor without adding any vinegar.
If you have leftover fragrant ssam vegetables in the fridge like minari (water parsley), lettuce, or perilla leaves, chop them finely and mix in for extra crunch and volume.

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