Yeo Kyung-ok's Zasai-Muchim
A super simple recipe that transforms the classic Chinese restaurant staple into a tangy, sweet, and spicy side dish
Ingredients needed 4 servings
Recipe
Cooking tips
- Since salt content varies by brand, taste the zha cai after soaking—remove it when it still has a slight saltiness.
- Add green onion just before serving to preserve its crisp texture and sharp aroma.
- For a cleaner, milder flavor, briefly rinse the sliced green onion under cold water to reduce spiciness before use.
Recommended for
- Those who want to recreate the crisp, refreshing zha cai flavor enjoyed at Chinese restaurants at home.
- Anyone seeking an authentic, unique side dish to pair with fatty meat dishes or fried rice.
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