Main ingredients
kkwarigochu peppersscallionsJin-ganjangfermented anchovy saucegochugarustarch syrupmaesil extractminced garlicminced gingersesame oilsesame seeds
Yoon Yi-ryeon's Kkwarigochu Muchim
An instant kkwarigochu muchim that's tossed raw without heat or steaming, offering a crunchy texture with a sweet and spicy seasoning.
Ingredients needed 3 servings
Recipe
Cooking tips
- When first tossed, the seasoning may seem sticky and not well absorbed, but over time the peppers release moisture, making it moist and allowing the flavors to deepen.
- Summer kkwarigochu peppers are spicier, so for a crisp and sweet muchim, use tender spring kkwarigochu peppers for the best taste.
- Leftover muchim can be used as a base seasoning or added ingredient when making dishes like dubu jjigae or braised fish such as galchi jorim, adding deep flavor.
Recommended for
- Those who find the process of steaming or cooking peppers before seasoning bothersome.
- Those who want to instantly enjoy a crunchy texture and a sharp, spicy kick.
- Those looking for a simple yet unique quick-pickle-style side dish to stimulate the appetite.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Dae-seok's Shishito Pepper and Enoki Mushroom Muchim
- Seonkyoung Longest's Kkwarigochu and Dried Anchovy Stir-fry
- Kim Dae-seok's Perilla Seed and Small Anchovy Stir-Fry
- Seungwoo Dad's Beef and Potato Jorim
- Aha Bujang's Kkwarigochu dubujorim
- Ok Joo-bu's Kkwari-gochu Sae-songi Beoseot Bokkeum
- Yoon Yi-ryeon's Kkwarigochu Stir-fried Beef
- Kim Jin-soon's Kkwarigochu and Dried Pollock Stir-fry
- Lee Hye-jung's Braised Kkwarigochu and Thinly Sliced Beef Brisket (Chadolbagi)
- Okjubu's Stir-fried Baby Squid with Shishito Peppers
