Sung Si-kyung's Broccoli Muchim
A super simple salad-style muchim made by tossing lightly blanched broccoli with tangy tomatoes, rich mayonnaise, and savory katsuobushi.
Ingredients needed 2 servings
Recipe
Cooking tips
- Do not cool the broccoli in cold water after blanching; adding the mayonnaise while the broccoli is still warm allows it to melt smoothly and coat the broccoli evenly without separating.
- Using a small amount of seasoned salt instead of regular salt maximizes the umami and enhances the flavor.
- The sweet and tangy flavor of cherry tomatoes cuts through the richness of the mayonnaise, so it is highly recommended to include them.
Recommended for
- Those who want to enjoy ordinary broccoli in a new and delicious way.
- Those looking for a super simple drinking snack or side salad with minimal cooking.
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