Yoon Yi-ryeon's Chinese Toon Gochujang Muchim

• 350g Chinese toon
• 1 cheongyang chili pepper
• 3 tbsp Jin-ganjang
• 3 tbsp maesil extract
• 4 heaping tbsp gochujang
• 2 tbsp gochugaru
• 1 tbsp minced garlic
• 0.5 tbsp minced ginger
• 2 tbsp sesame oil
• 1 tbsp sesame seeds

Recipe 🍳

Cooking tips 💡

• The secret is to use raw Chinese toon without blanching, as blanching dissipates its strong characteristic aroma; simply dry it after washing.
• If any moisture remains after washing, the seasoning won't adhere well and the dish may spoil quickly, so dry until the surface feels leathery.
• Use only the parts where the stem snaps cleanly and tenderly when bent, to avoid toughness.

Recommended for 🙋

• ⭐Those seeking a fragrant seasonal side dish to stimulate the appetite in spring.
• ⭐Those who want to enjoy Chinese toon more quickly and easily than making pickles.
• ⭐Those looking for a seasonal side dish that highlights the unique aroma of Chinese toon.