Hwangtae-chae Muchim (황태채무침)
Hwangtae-chae Muchim (황태채무침)
Ingredients
- 50 g Hwangtae-chae, dried pollock shreds
- 1 tablespoon soy sauce
- 1 tablespoon gochujang, Korean chili paste
- 1 tablespoon corn syrup
- 1/2 tablespoon garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon green onion, chopped
Instructions
- 1
Take the 50 grams of Hwangtae-chae (dried pollock shreds) and briefly rinse it under cold water. This helps to rehydrate it slightly and remove any impurities.
⏱️ 2 min
- 2
Firmly squeeze out any excess water from the rinsed Hwangtae-chae. It should be damp but not soaking wet.
⏱️ 1 min
- 3
Using kitchen shears or your hands, cut the rehydrated pollock into bite-sized pieces, roughly 3-4 cm long. This makes it easier to eat and ensures even coating with the sauce.
⏱️ 2 min
- 4
In a medium-sized mixing bowl, combine the sauce ingredients: 1 tablespoon of soy sauce, 1 tablespoon of gochujang (Korean chili paste), 1 tablespoon of corn syrup, 1/2 tablespoon of minced garlic, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds.
⏱️ 3 min
- 5
Whisk or stir the sauce ingredients thoroughly until they are well combined and form a smooth, consistent paste.
⏱️ 1 min
- 6
Add the prepared Hwangtae-chae and the 1 tablespoon of chopped green onion to the mixing bowl with the sauce.
⏱️ 1 min
- 7
Using clean hands, gently but thoroughly mix all the ingredients. Ensure that the sauce evenly coats every piece of the pollock. This is best done by hand to prevent tearing the delicate pollock shreds.
⏱️ 3 min
- 8
The Hwangtae-chae Muchim is now ready to be served immediately as a delicious Korean side dish. For an even softer texture and deeper flavor, cover the bowl and let it sit in the refrigerator overnight before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hwangtae-chae Muchim (황태채무침)
- 50 g Hwangtae-chae, dried pollock shreds
- 1 tablespoon soy sauce
- 1 tablespoon gochujang, Korean chili paste
- 1 tablespoon corn syrup
- 1/2 tablespoon garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 1 tablespoon green onion, chopped
Instructions
- 1
Take the 50 grams of Hwangtae-chae (dried pollock shreds) and briefly rinse it under cold water. This helps to rehydrate it slightly and remove any impurities.
⏱️ 2 min - 2
Firmly squeeze out any excess water from the rinsed Hwangtae-chae. It should be damp but not soaking wet.
⏱️ 1 min - 3
Using kitchen shears or your hands, cut the rehydrated pollock into bite-sized pieces, roughly 3-4 cm long. This makes it easier to eat and ensures even coating with the sauce.
⏱️ 2 min - 4
In a medium-sized mixing bowl, combine the sauce ingredients: 1 tablespoon of soy sauce, 1 tablespoon of gochujang (Korean chili paste), 1 tablespoon of corn syrup, 1/2 tablespoon of minced garlic, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds.
⏱️ 3 min - 5
Whisk or stir the sauce ingredients thoroughly until they are well combined and form a smooth, consistent paste.
⏱️ 1 min - 6
Add the prepared Hwangtae-chae and the 1 tablespoon of chopped green onion to the mixing bowl with the sauce.
⏱️ 1 min - 7
Using clean hands, gently but thoroughly mix all the ingredients. Ensure that the sauce evenly coats every piece of the pollock. This is best done by hand to prevent tearing the delicate pollock shreds.
⏱️ 3 min - 8
The Hwangtae-chae Muchim is now ready to be served immediately as a delicious Korean side dish. For an even softer texture and deeper flavor, cover the bowl and let it sit in the refrigerator overnight before serving.
⏱️ 2 min