Yoon Yi-ryeon's Bomdong Namul Doenjang Muchim

• 500g bomdong
• 1 tbsp salt for blanching
• 0.5 tbsp traditional doenjang
• 0.5 tbsp minced garlic
• 0.5 tbsp gochugaru
• 1 tsp fermented anchovy sauce
• 1 tbsp maesil syrup
• 1 tbsp sesame oil
• 1 tbsp crushed sesame seeds

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.