Cultural background
Doraji Muchim is a commonly seen side dish in Korean home cooking, where its crunchy texture and sweet-sour taste pair well with rice.
Similar dishes
Seasoned Wild Chives
달래무침 · dal-lae-mu-chim
A tangy and spicy side dish made by mixing wild chives (dallae) with red pepper powder, soy sauce, and sesame oil. It features the crunchy texture of the wild chives and the aromatic scent of sesame oil.
Seasoned Eggplant Namul
가지나물 · gaji-namul
A soft and mild side dish of eggplant blanched and mixed with soy sauce and sesame oil.
Soy-Braised Pork
돼지고기장조림 · dwaeji-gogi-jang-jo-rim
A side dish made by simmering pork in a savory soy sauce seasoning. It is common to shred it along the grain and serve it with rice.
Spicy Seasoned Scallions
파무침 · pa-mu-chim
A tangy and spicy side dish made with long slices of green onion mixed with red pepper powder and seasonings.
Bean Sprout Salad
콩나물무침 · Kong-na-mul-mu-chim
A crunchy and savory side dish made by blanching soybean sprouts and tossing them with red chili powder and sesame oil.
Wild Chive Namul
달래나물 · dallae-namul
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Kkaennip Muchim
깻잎무침 · kkaet-nip-mu-chim
Perilla leaves (kkaennip) are seasoned with soy sauce, red pepper powder, sesame oil, and mixed to create a side dish characterized by its crisp and fragrant taste. It is enjoyed with rice, and the unique aroma of the perilla leaves enhances the appetite.
Goes well with
Ingredients
How it's made
- 1Wash the bellflower root thoroughly and slice it thinly.
- 2Mix gochujang, vinegar, sugar, and sesame oil to make the seasoning sauce.
- 3Toss the sliced doraji in the seasoning sauce.
- 4Let it sit for a while to allow the flavors to meld.
Nutrition
* Estimated values per serving.
Allergens
No allergen data.
Suitable for vegetarian and vegan diets.
How to order
도라지무침 주세요
Do-ra-ji-mu-chim ju-se-yo
Please give me Doraji Muchim