Yoon Yi-ryeon's Blanched Green Garlic Stem Muchim

• 1 handful white parts of green garlic stems
• a little salt (for blanching)
• 1.5 tablespoons fermented anchovy sauce (or jin-ganjang)
• 1 heaping tablespoon gochujang
• 1 tablespoon gochugaru
• 1 tablespoon plum extract
• 0.5 tablespoon sugar
• sesame oil to taste
• sesame seeds to taste

Recipe 🍳

Cooking tips 💡

• Halving large green garlic stems lengthwise and cutting them into suitable lengths gives the namul a nice shape and appearance.
• You can use jin-ganjang instead of fermented anchovy sauce.

Recommended for 🙋

• ⭐Those looking for a seasonal green garlic stem side dish.
• ⭐Those who like spicy and tangy namul.
• ⭐Those who want to make a simple blanched vegetable side dish.