Yoon Yi-ryeon's Scallion Muchim
A rice-stealing side dish made by tossing lightly blanched scallions in a savory seasoning and adding roasted seaweed for extra nuttiness.
Ingredients needed 2 servings
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.
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