Memilmungmuchim || Buckwheat Jelly Salad, 荞麦凉粉, 蕎麥涼粉, そば粉こんにゃくの和え物, 메밀묵무침 Leave a comment

Memilmungmuchim is a popular Korean side dish that features chewy buckwheat jelly, often served with a tangy and spicy sauce. It’s a light and refreshing dish that’s perfect for summer.

Ingredients:

• Buckwheat jelly (memil muk)
• Cucumbers
• Red pepper powder
• Soy sauce
• Sesame oil
• Rice vinegar
• Garlic
• Green onions

Instructions:

1. Prepare the Buckwheat Jelly:
   • Cut the buckwheat jelly into bite-sized pieces.
   • Boil water and blanch the jelly briefly to soften it.
   • Drain and set aside.
2. Prepare the Vegetables:
   • Cut the cucumbers into thin strips.
3. Make the Sauce:
   • Combine red pepper powder, soy sauce, sesame oil, rice vinegar, garlic, and green onions in a bowl. Mix well.
4. Assemble the Salad:
   • In a large bowl, combine the buckwheat jelly and cucumbers.
   • Pour the sauce over the vegetables and mix well.

Tips:

• For a spicier dish, add more red pepper powder.
• You can adjust the flavor by adding more or less soy sauce, rice vinegar, or sesame oil.
• For a more complex flavor, consider adding other vegetables like carrots, spinach, or mushrooms.
• Serve the salad chilled for a refreshing summer dish.