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This Man's Cook's Chogpa Muchim | 모두의 레시피

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This Man's Cook
This Man's Cook's Chogpa Muchim

This Man's Cook's Chogpa Muchim

Name: This Man's Cook's Chogpa Muchim
Cook time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: Korean
Ingredients: chogpa 1 bunch (about 350g after cleaning); roasted seaweed for sushi rolls 6 sheets (or 5 sheets of traditional seaweed); anchovy sauce 2 tablespoons; sugar 1 tablespoon; soy sauce 1 tablespoon; sesame oil 2 tablespoons; toasted sesame powder 2 tablespoons

A delicious side dish that pairs slightly blanched, sweetened chogpa with crushed roasted seaweed, gently tossed in a savory, umami-rich anchovy sauce—perfect as a rice companion and a great way to use up leftovers.

Recommended for

Those looking to efficiently use up leftover chogpa and slightly dried seaweed
People who want to enjoy the delicate sweetness of chogpa paired with the deep, savory umami of anchovy sauce
Anyone seeking a reliable, non-overpowering side dish that becomes a go-to staple for every meal throughout the week

15 min Difficulty Very easy side dish

Main ingredients

chogpaseaweedanchovy saucesoy saucesesame oiltoasted sesame seeds

Ingredients needed 3 servings

chogpa 1 bunch (about 350g after cleaning)
roasted seaweed for sushi rolls 6 sheets (or 5 sheets of traditional seaweed)

Shop ingredients on Coupang(Ad)

chogpa seaweed anchovy sauce soy sauce sesame oil toasted sesame seeds

Okjubu's Chogpa Muchim

A super simple chogpa muchim perfect for pairing with meat at campgrounds or at home

5minEasyside dish

chogpagochugarumyeolchi ajipmaesil-aksangjang-cheong

super easyeveryday side dishrice-friendly

Okjubu's Chogpa Mulchim

A super simple, versatile side dish made with leftover chogpa and just a few seasonings

5minEasyside dish

chogpagochugaruwhole sesame seedsmyeolchi ajjangginger juice

super simpleversatile seasoningside dish

anchovy sauce 2 tablespoons

sugar 1 tablespoon

soy sauce 1 tablespoon

sesame oil 2 tablespoons

toasted sesame powder 2 tablespoons

Recipe

Trim the wilted leaves and roots from the chogpa, then rinse thoroughly under running water.
Bring a pot of water to a boil. Add the tough white root portion first and blanch for 10 seconds, then push in the tender green leafy parts and continue blanching for another 15 seconds.
Immediately remove the blanched chogpa and plunge it into cold water to cool completely.
Squeeze the cooled chogpa tightly with one hand to extract all remaining moisture and water content.
Cut the drained chogpa into bite-sized pieces, about 5–6 cm long.
Place two sheets of seaweed at a time on a dry pan and lightly toast them on both sides until they develop a crisp, fresh color, removing moisture and any off-flavors.
Transfer the toasted seaweed to a food-safe plastic bag and crush it by hand into small pieces, about 3–4 cm in size.
In a large mixing bowl, combine anchovy sauce 2 tablespoons, sugar 1 tablespoon, soy sauce 1 tablespoon, sesame oil 2 tablespoons, and toasted sesame powder 2 tablespoons. Stir well until the sugar is fully dissolved.
Add the prepared blanched chogpa to the sauce mixture and toss gently, allowing the seasoning to evenly penetrate the chogpa.
Once the chogpa is evenly coated with sauce, add the crushed seaweed and gently mix again, being careful not to press too hard so the juices don’t leak out.

Blanch chogpa starting from the white roots, then the greens, cool in cold water, squeeze dry, and cut into 5–6 cm lengths.
Toast the seaweed in a dry pan, then crush it into small pieces (3–4 cm) in a food-safe bag.
Toss the chogpa in the mixed sauce (anchovy sauce, soy sauce, sugar, sesame oil, sesame powder), then add the crushed seaweed and gently mix to finish.

Cooking tips

Never mix the seaweed and chogpa together at the same time—doing so causes the seaweed to absorb too much sauce and clump. Always toss the chogpa in the sauce first before adding the seaweed.
Avoid pressing or rubbing the chogpa hard, as this releases sticky juice that can make the dish taste muddy. Instead, gently massage the ingredients with your fingertips.
If you have old or slightly soggy seaweed with a strong smell, dry-toast it in a pan until crisp—it’s perfect for this recipe.

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