Yoon Yi-ryeon's Garlic Chive, Tofu, and Roasted Seaweed Muchim

• 1 handful garlic chives
• 1 block tofu
• 2–3 sheets roasted seaweed (or traditional Korean seaweed)
• 1/2 tablespoon minced garlic
• 1 tablespoon fermented anchovy sauce
• a pinch of salt (for blanching)
• a pinch of seasoned salt
• 1 tablespoon sesame oil
• a generous amount of crushed toasted sesame seeds

Recipe 🍳

Cooking tips 💡

• Blanching garlic chives for too long makes them tough, so blanch for no more than 20 seconds, just until they wilt slightly, to keep them tender.
• The roasted seaweed absorbs excess moisture from the tofu, preventing the muchim from becoming soggy over time.
• Rather than using whole sesame seeds as is, crush them by hand or use crushed toasted sesame seeds generously to maximize the nutty flavor.

Recommended for 🙋

• ⭐Those who want a tender, nutty, and non-spicy healthy namul.
• ⭐Those who want to deliciously use up leftover tofu, garlic chives, and slightly stale roasted seaweed from the fridge.