Changnanjeot Muchim
Quick answer
- Total time
- 8 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Changnanjeot muchim drains prepared salted pollock stomach and seasons it again with gochugaru, garlic, scallion, sesame oil, and ground sesame.
Read more
Place 180 g changnanjeot in a fine strainer over a bowl and leave it for 1 to 2 minutes. Do not press it; allow only the thick excess brine to drip away so the pieces do not become unnecessarily dry. Transfer them to a mixing bowl and separate large clumps with chopsticks, keeping the pieces loose enough for seasoning to reach their folds. Add 1 tablespoon gochugaru first and mix for about 1 minute, stopping when the color is even and no dry pepper remains at the bottom. Add 1 teaspoon minced garlic, 1 tablespoon chopped scallion, and 0.5 teaspoon sugar. Work them through lightly with the fingertips without crushing the pieces. Add 1 teaspoon sesame oil and 1 teaspoon ground sesame last, then toss for only 5 to 10 seconds. Stop as soon as the surfaces look glossy. Cover and chill for at least 10 minutes. Serve small cold portions when the seasoning adheres evenly and no watery liquid has collected underneath. Natural draining and a short final toss preserve both the firm pieces and the concentration of the coating.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Set 180 g salted pollock stomach in a fine strainer over a bowl.
Let it drain for 1 to 2 minutes until thick brine stops dripping, but do not press it, or the pieces can turn overly salty and dry.
- 2Season
Transfer the drained pieces to a mixing bowl and separate any large clumps with chopsticks.
Keep the pieces bite-sized and loose so the seasoning can reach the folds instead of sticking only to the outside.
- 3Prep
Add 1 tablespoon red pepper flakes first and mix for about 1 minute.
Stop when the pieces look evenly red and no dry pepper powder remains at the bottom of the bowl.
- 4Season
Add 1 teaspoon minced garlic, 1 tablespoon chopped scallion, and half a teaspoon sugar.
Massage lightly with your fingertips just until coated, letting the sugar soften the sharp saltiness without crushing the chewy pieces.
- 5Step
Add 1 teaspoon sesame oil and 1 teaspoon ground sesame at the end.
Toss for only 5 to 10 seconds, stopping as soon as the surface looks glossy so the sesame oil does not dominate.
- 6Finish
Cover and chill for at least 10 minutes before serving.
When the seasoning clings evenly to the pieces without a watery pool at the bottom, serve cold in small portions.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 180 g changnanjeot drained naturally for 1 to 2 minutes without pressing
- Finish cue
- Toss for only 5 to 10 seconds, stopping as soon as the surface looks glossy so the sesame oil does not dominate.
- Avoid this
- Let the brine drain naturally without pressing so the pieces do not become dry.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
8min, 7 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
Official cooking and safety guidance
-
Safe temperature
Check that the thickest part of the fish reaches 63°C. Without a thermometer, the flesh should no longer look translucent and should separate easily with a fork.
Sources checked 2026-08-03
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