Crispy & Flavorful! Easy Kimchi Muchim (Seasoned Kimchi) Recipe
Deliciously Seasoned Kimchi Side Dish
Let’s make a staple side dish that seems simple but can be surprisingly tricky: delicious Kimchi Muchim! This recipe will guide you through creating a wonderfully flavorful seasoned kimchi that’s perfect as a banchan. Even beginners can achieve a delightful result!
Main Ingredients- 1/3 segment of well-fermented kimchi (Napa cabbage kimchi)
Seasoning Ingredients- 1/2 Tbsp rice syrup (adjust sweetness to taste)
- 1 Tbsp sesame oil
- 1 Tbsp crushed sesame seeds or whole sesame seeds
- 1/2 Tbsp rice syrup (adjust sweetness to taste)
- 1 Tbsp sesame oil
- 1 Tbsp crushed sesame seeds or whole sesame seeds
Cooking Instructions
Step 1
It’s best to use kimchi that is not too sour and has reached a good level of fermentation. First, lightly shake off or squeeze out any excess seasoning and juice from the outer leaves of the kimchi. Be careful not to squeeze too hard, as this can remove the delicious flavor. It’s advisable to only take the amount you plan to use.
Step 2
Cut the prepared kimchi into bite-sized pieces. If you cut it too small, it might lose some of its pleasant chewiness. Cutting them into pieces that fit easily into your mouth or into slightly longer strips is recommended. For a more tender texture, you can discard the thick stem parts of the kimchi and focus on the leafy sections.
Step 3
To enhance the nutty aroma of the seasoning, it’s better to lightly crush the sesame seeds rather than using them whole. If you’re using whole sesame seeds, gently crush them using a mortar and pestle, a grinder, or the back of a knife. Pre-crushed sesame seeds are also perfectly fine to use.
Step 4
In a bowl, combine the crushed sesame seeds (or pre-crushed ones), rice syrup, and sesame oil. Mix them well to create a delicious seasoning paste. You can substitute rice syrup with sugar or plum extract, and adjust the sweetness according to your preference. This seasoning will elevate the flavor of your kimchi.
Step 5
Add the cut kimchi to the prepared seasoning and gently toss it with your hands until well coated. It’s important to mix gently so that the seasoning is evenly distributed without making the kimchi mushy. This process will result in a delightfully crisp and flavorful Kimchi Muchim. It’s delicious to eat immediately, or you can chill it in the refrigerator for a while for an even more refreshing taste.
