Main ingredients
large green oniondoenjang (soybean paste)maesil syrupsesame seedsgochugaru (Korean chili flakes)sesame oilcrushed dried seaweed
Yoon Yi-ryeon's Doenjang-muchim with Large Green Onion
A unique side dish made by briefly blanching large green onions to remove their spiciness and sliminess, then tossing them in a savory doenjang (soybean paste) seasoning.
Ingredients needed 2 servings
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.
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