Main ingredients
butterbur stemsred chili peppercheongyang chili pepperminced garlicgochugarugochujangmaesil syrupraw sugarwhole sesame seedsvinegarsalt
Yoon Yi-ryeon's Butterbur Stem Sweet-and-Sour Muchim
A special muchim made by blanching butterbur stems, splitting them thinly, and tossing them in a sweet-and-sour gochujang sauce for a refreshing, crunchy side dish.
Ingredients needed 4 servings
Recipe
Cooking tips
- Peeling butterbur stems with bare hands can stain your nails black, so it's best to wear food-safe gloves.
- For a clean flavor in sweet-and-sour muchim with vinegar and sugar, do not add sesame oil.
- If the bitterness of the butterbur stems is too strong, soak the peeled stems in cold water for 1–2 hours to reduce the bitterness.
Recommended for
- Those who want to stimulate their appetite with a slightly bitter and refreshing flavor.
- Those who enjoy the appealing crunchy texture of seasoned vegetable dishes.
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