Chewy and Delicious GOMPI Recipe
Taste of Spring! Secret to Perfectly Blanched GOMPI
Gompi is a unique seaweed with a fun, bumpy texture, often found in spring. It’s a quintessential spring delicacy that heralds the season’s arrival! Let’s explore the best way to enjoy this special treat.
Main Ingredients- 1 bunch Gompi
Dipping Sauce- Chogochujang (Spicy Gochujang-based dipping sauce)
- Chogochujang (Spicy Gochujang-based dipping sauce)
Cooking Instructions
Step 1
First, carefully cut and remove the rubber band that’s holding the gompi together. This loosens the seaweed for preparation.
Step 2
Rinse the gompi thoroughly under running cold water. This step is crucial to wash away any sand or impurities clinging to the leaves, ensuring a fresh and clean ingredient.
Step 3
Now it’s time to blanch the gompi. Bring a generous pot of water to a rolling boil. Submerge the prepared gompi into the boiling water. As it hits the hot water, the gompi will turn a vibrant green, and its unique chewy texture will develop. Avoid overcooking; blanching for a short time, about 30 seconds to 1 minute, is ideal to maintain its crispness.
Step 4
Immediately after blanching, transfer the gompi to a bowl of cold water to stop the cooking process and shock it. This technique helps preserve its delightful crunch. Once cooled, drain the gompi well and cut it into bite-sized pieces. For the best experience, dip the prepared gompi into chogochujang. Alternatively, you can gently toss the gompi with chogochujang for a delicious mixed dish!
