Yoon Yi-ryeon's Doenjang-muchim with Large Green Onion

• 2 large green onions
• 1/2 tablespoon doenjang (soybean paste)
• 1/2 teaspoon maesil syrup
• 1 tablespoon crushed sesame seeds
• 1/3 tablespoon gochugaru (Korean chili flakes)
• 1 tablespoon sesame oil
• a little crushed dried seaweed

Recipe 🍳

Cooking tips 💡

• If you blanch the large green onions for too long, they will become tough, so put them in boiling water and remove them as soon as they turn bright green.
• When rinsing in cold water, gently rub them with your hands to remove the sap for a clean and tender muchim.
• The savory flavor is appealing, and it's also great served alongside grilled meats like pork belly instead of pa-jeori (seasoned green onion salad).

Recommended for 🙋

• ⭐Those who find the sharp, spicy taste of raw green onions off-putting and want to try a blanched green onion dish.
• ⭐Those looking for a new doenjang-based side dish that pairs perfectly with grilled meat.
• ⭐Those who want a quick side dish made with simple ingredients.