Modu Recipes

Yoon Joomo's Golbaengi Muchim

A premium golbaengi muchim recipe that maximizes sweet-and-sour flavors and chewiness by using leftover chicken mu and dried pollack strips.

🙋 Recommended for

  • ⭐ Those looking for the ultimate home drinking snack to enjoy with a cold beer at home.
  • ⭐ Those wanting to use leftover chicken mu and dried pollack strips from delivery orders in a creative and delicious way.

Ingredients needed 🛒3 servings

  • 1 can of canned whelk
  • chicken mu, as needed
  • a handful of dried pollack strips
  • 2 green onions
  • 10 perilla leaves
  • Sauce: 4 tbsp vinegar, 3 tbsp sugar, a little lemon juice, 1.5 tbsp soy sauce, 2.5 tbsp gochujang, 5 tbsp gochugaru, 2 tbsp corn syrup, 1 tbsp minced garlic, 0.5 tbsp tuna fish sauce, 1 tbsp sesame oil, 2 tbsp whelk broth

Recipe 🍳

  1. Mix together vinegar, sugar, lemon juice, soy sauce, gochujang, gochugaru, corn syrup, minced garlic, tuna fish sauce, sesame oil, and 2 tbsp of whelk broth to make the sauce and let it mature beforehand.
  2. Pour enough whelk broth over the dried pollack strips to lightly cover them, let them soak for about 20 minutes until soft, then carefully feel with fingertips to remove any remaining bones, and tear into bite-sized pieces.
  3. Julienne the green onions, soak in cold water to remove the sharp taste and sticky juice, then drain; cut the perilla leaves and chicken mu into bite-sized pieces as well.
  4. Briefly marinate the cut chicken mu in the remaining whelk broth to add a harmonious flavor.
  5. In a large bowl, combine the drained green onion shreds, perilla leaves, chicken mu, soaked pollack strips, and whelk. Pour in the matured sauce and gently toss to combine, taking care not to bruise the ingredients, so there's no raw flavor.
  1. Mix the given sauce ingredients with 2 tbsp of whelk broth and let the sauce mature.
  2. Soak the dried pollack strips in whelk broth for 20 minutes, remove bones, and tear into pieces.
  3. Julienne the green onions, soak in water to remove the sharpness, and prepare the perilla leaves and chicken mu.
  4. Put all ingredients, including the whelk and sauce, in a bowl and toss gently.

Cooking tips 💡

  • If you make the sauce in advance and let it mature, the gochugaru will fully hydrate, resulting in a much deeper savory flavor and a clean spiciness without any raw taste.
  • It's important to carefully check and remove any remaining bones from the soaked pollack strips by feeling with your fingertips, as they can be unpleasant when eating.
  • Marinating the chicken mu in whelk broth beforehand helps mellow its characteristic sourness, allowing it to blend naturally with the golbaengi muchim.

Shop ingredients on Coupang(Ad)

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