How to Make Delicious Gochujang Dip & Prepare Sea Mustard (Gompi)
Preparing Sea Mustard (Gompi) & Making the Perfect Gochujang Dip
Learn how to prepare Gompi, a seasonal delicacy, and create a vibrant Gochujang dip to accompany it. This recipe provides easy steps for cleaning and blanching Gompi, along with a simple yet flavorful dip.
For the Gochujang Dip- Gochujang (Korean chili paste) 2 Tbsp
- Oligosaccharide or Corn Syrup 1 Tbsp
- Minced Garlic 1/2 Tbsp
- Apple Cider Vinegar 3 Tbsp
- Toasted Sesame Seeds 1 Tbsp
Cooking Instructions
Step 1
Rinse the Gompi thoroughly under cold running water to remove any sand, dirt, or sticky residue. Once clean, drain it well in a colander.
Step 2
Bring a pot of water to a rolling boil. Add the cleaned Gompi to the boiling water and blanch it briefly, just until its color turns a vibrant green all over. This usually takes about 30 seconds to 1 minute. Immediately remove the Gompi from the hot water and plunge it into an ice bath or rinse under cold running water to stop the cooking process. Drain it thoroughly again, then cut it into bite-sized pieces, approximately 5 cm in length. This method helps maintain the Gompi’s pleasant chewy texture.
Step 3
In a mixing bowl, combine the Gochujang, oligosaccharide (or corn syrup), minced garlic, apple cider vinegar, and toasted sesame seeds. Tip: You can adjust the sweetness by using more or less oligosaccharide or by substituting with honey.
Step 4
Whisk all the dip ingredients together until well combined and smooth. Taste the dip and adjust the seasoning as needed. If you prefer it sweeter, add a little more oligosaccharide or sugar. If it’s too tangy, add a touch more vinegar or sugar to balance the flavors. Achieving a perfect balance of sweet, sour, and savory is key.
Step 5
Your Gochujang dip and prepared Gompi are now ready! Serve the blanched Gompi pieces with the freshly made Gochujang dip. This combination makes for a delightful side dish or appetizer, highlighting the fresh taste of Gompi with the zesty kick of the dip.
