This Man's Cook's Jinmichae Mulmarangimuchim

• mulmarangimuchim 100g
• jinmichae 100g
• large green onion white part 20cm
• mirin 3 tablespoons
• myeolchi-jeot 2 tablespoons
• sugar 1 tablespoon
• yeojo-ganjang 4 tablespoons
• corn syrup 5 tablespoons
• fine red chili powder 4 tablespoons
• minced garlic 1 tablespoon
• whole sesame seeds 2 tablespoons
• sesame oil 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Do not soak mulmarangimuchim for too long, as its unique sweet and nutty flavor and nutrients will leach out. Always rinse gently and rehydrate with mirin instead.
• Use fine red chili powder rather than coarse for better color adhesion and a more appealing appearance on the surface of mulmarangimuchim and jinmichae.
• Using equal amounts of jinmichae and mulmarangimuchim creates a harmonious contrast of textures, resulting in a much more layered and satisfying flavor.

Recommended for 🙋

• ⭐Those looking for a reliable, go-to side dish they can prepare in advance and enjoy anytime.
• ⭐People seeking a spicy-sweet-savory side dish perfect for bento boxes, toasted rice croutons, or serving over rice.