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This Man's Cook Yulgilro Golgae Mulchim

A deeply addictive Yulgilro-style golgae mulchim made without vinegar or sugar, relying solely on scallion strips, minced garlic, gochugaru, and the broth from canned clams

Ingredients needed 2 servings

Recipe

Cooking tips

  • The traditional Yulgilro-style golgae uses no gochujang or extra vegetables—only scallion ribbons, garlic, gochugaru, and the natural clam broth to build its flavor.
  • Any remaining moisture in the scallion ribbons will dilute the dressing and make the dish watery and bland, so ensure they are completely dry before mixing.
  • Avoid over-mixing or crushing the scallion ribbons after adding them, as this releases bitter juices; instead, gently toss like sprinkling to preserve freshness.

Recommended for

  • Those looking to try authentic Yulgilro-style golgae with a spicy, sharp kick instead of the usual tangy-sweet version.
  • People who want a simple, foolproof beer side dish that delivers deep umami flavor with minimal basic seasonings.

Shop ingredients on Coupang(Ad)

canned clamsscallionsminced garlicgochugarudried anchovy flakes

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