Yoon Yi-ryeon's Scallion Muchim

• 2 light handfuls of scallions
• 3 sheets of seaweed
• 1 tbsp anchovy fish sauce
• 1 tbsp soy sauce
• 1 tbsp plum syrup
• 0.3–0.5 tbsp raw sugar
• 0.5 tbsp gochugaru
• 1 tbsp sesame oil
• sesame seeds to taste

Recipe 🍳

Cooking tips 💡

• When blanching scallions, remove them as soon as the leaves puff up with air to preserve a crisp texture.
• Do not use raw seaweed; roast and crumble it before adding to reduce any rough texture against the scallions.

Recommended for 🙋

• ⭐those who want a simple side dish.
• ⭐those who prefer a lighter option than scallion kimchi.
• ⭐those who enjoy nutty flavors.