Sseumbagui Muchim
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Sseumbagui muchim seasons 150 grams of bitter lettuce with a dressing made from gochujang, vinegar, sugar, garlic, and sesame oil.
Read more
Open the space between the roots and leaves, rinse several times under cold running water, and remove soil and fine roots with your fingertips. Soak the cleaned greens in cold salted water for 20 to 30 minutes, turning them once midway. Drain them thoroughly and cut the stems and leaves together into 3- to 4-centimeter lengths. For the dressing, stir together 1.5 tablespoons gochujang, 1 tablespoon vinegar, 1 tablespoon sugar, and 0.5 teaspoon minced garlic until no sugar grains remain. Mix in 1 teaspoon sesame oil, pour the dressing over the drained greens, and fold gently from the bottom upward so the leaves remain intact. Finish with 1 teaspoon sesame seeds. Keeping the soaking, draining, and dressing steps separate prevents residual water from thinning the sauce and helps the measured seasoning coat both roots and leaves evenly.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Rinse 150 g sseumbagui under cold running water several times, opening the space between roots and leaves.
Rub away soil, fine roots, and grit with your fingertips so the finished salad does not taste sandy.
- 2Season
Soak the greens in cold salted water for 20 to 30 minutes, just enough to soften the bitterness.
Turn them once halfway through, and avoid a longer soak because it can flatten their fresh herbal character.
- 3Prep
Drain the greens in a colander and shake off as much water as possible.
Hold stems and leaves together, then cut them into 3 to 4 cm lengths so each bite has both crisp stem and tender leaf.
- 4Season
In a bowl, combine 1.5 tbsp gochujang, 1 tbsp vinegar, 1 tbsp sugar, and 0.5 tsp minced garlic.
Stir until the sugar grains disappear and the dressing looks smooth, red, and slightly glossy.
- 5Season
Stir 1 tsp sesame oil into the dressing, then pour it over the drained sseumbagui.
Fold from the bottom upward with a gentle motion so the fragile leaves stay whole and the sauce coats every piece.
- 6Finish
Check that the bitterness and sweet-tart dressing are evenly balanced.
Sprinkle with 1 tsp sesame seeds and serve immediately while the leaves are crisp.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 150 grams of bitter lettuce cleaned carefully between the roots and leaves
- Finish cue
- Stir until the sugar grains disappear and the dressing looks smooth, red, and slightly glossy.
- Avoid this
- Turn them once halfway through, and avoid a longer soak because it can flatten their fresh herbal character.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 7 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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