Spicy & Sweet Gochujang Seasoned Myungyeopchae
Make a Delicious Gochujang-Seasoned Myungyeopchae! Perfect for Side Dishes!
I tried making this spicy and savory version with gochujang instead of the usual soy sauce-based recipe. This is my second video, and I find videos to be quite convenient to watch. However, the preparation process can be a bit complex and challenging. I added black sesame seeds for visual appeal, oligosaccharide for a glossy finish, and mayonnaise for a smooth, nutty flavor. This recipe yields a generous portion, so feel free to halve it if needed. I made a large batch to stock up on side dishes.
Ingredients
- Myungyeopchae (Dried Kelp Strips) 435g
- Gochujang (Korean Chili Paste) 2 Tbsp
- Minced Garlic 1 Tbsp
- Mayonnaise 1 Tbsp
- Oligosaccharide 2 Tbsp
- Soy Sauce 2 Tbsp
- Mirin (or Cooking Wine) 2 Tbsp
Cooking Instructions
Step 1
Here are the ingredients for today’s dish. It’s helpful to have them organized like this before you start cooking.
Step 2
First, cut the myungyeopchae into bite-sized pieces. Then, place 2 tablespoons of gochujang in a bowl.
Step 3
Add 2 tablespoons of mirin (or cooking wine) to the gochujang. The mirin helps to mellow the flavor of the gochujang and mix it smoothly.
Step 4
Next, add 1 tablespoon of mayonnaise to the mixture. This adds a nutty richness and makes the finished myungyeopchae stir-fry wonderfully smooth.
Step 5
Heat a pan over medium heat, then add the myungyeopchae without any oil. Stir-fry it lightly until it becomes slightly golden brown. This step enhances its nutty flavor. Once lightly toasted, remove the myungyeopchae from the pan.
Step 6
Add 2 tablespoons of cooking oil to the same pan. Add 1 tablespoon of minced garlic and stir-fry over low heat until fragrant. This step infuses the oil with a delicious garlic aroma.
Step 7
Once the garlic is fragrant, add the stir-fried myungyeopchae back into the pan. Stir everything together to combine.
Step 8
Pour the prepared gochujang sauce over the myungyeopchae. Quickly stir to coat the strips evenly. Continue to stir-fry over medium to low heat, ensuring it doesn’t burn, until the sauce thickens slightly and clings to the myungyeopchae.
Step 9
Once the gochujang sauce is evenly distributed, drizzle 2 tablespoons of oligosaccharide around the edges of the pan. As it heats up, it will melt and create a beautiful glossy sheen on the dish.
Step 10
Stir-fry for another moment after adding the oligosaccharide to ensure everything is well combined, then turn off the heat. Finish by drizzling in sesame oil for a final touch of nutty aroma.
Step 11
Transfer the finished myungyeopchae stir-fry to a serving plate and sprinkle generously with black sesame seeds for a beautiful presentation. Enjoy this delicious side dish!
