Main ingredients
bomdongdoenjangminced garlicgochugarufermented anchovy saucemaesil syrupsesame oilcrushed sesame seeds
Yoon Yi-ryeon's Bomdong Namul Doenjang Muchim
A daily side dish of blanched bomdong tossed with savory doenjang, minced garlic, and fermented anchovy sauce for deep umami and a salty kick
Ingredients needed 2 servings
Recipe
Cooking tips
- If using homemade doenjang, it may be saltier than store-bought, so start with a slightly smaller amount and adjust to taste.
- If you don't squeeze the water out of the bomdong thoroughly, moisture will seep out after mixing, making the seasoning bland and preventing it from adhering.
- Adding about half a tablespoon of gochugaru helps cut through the heavy, cloying characteristic of doenjang, leaving a clean finish.
Recommended for
- Those who prefer vegetable side dishes with a savory, umami-rich, rustic doenjang seasoning.
- Those looking for a simple dish to place on top of rice and mix together during seasons when appetite is low.
- Those who want to quickly make a pantry side dish with blanched greens.
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