Healthy and Delicious Dolbanggae Muk Muchim Recipe
Perfect for Dieting! Easy Homemade Dolbanggae Muk Salad
Introducing a Dolbanggae Muk salad, perfect for dieting and made with easily available Dolbanggae Muk powder from the supermarket. Enjoy this healthy and tasty dish made with homemade muk.
For Making Muk
- 1 cup Dolbanggae Muk powder
- 6 cups water
- 1/2 Tbsp salt
Cooking Instructions
Step 1
First, prepare the Dolbanggae Muk powder purchased from the supermarket. Note that some products might be labeled as ‘Nam Dolbanggae Muk powder’.
Step 2
The ideal ratio for making Dolbanggae Muk is 1 part muk powder to 6 parts water. First, measure 1 cup of Dolbanggae Muk powder and 2 cups of water, and mix them well until there are no lumps. (Tip: You can boil all 6 cups of water at once, but pre-mixing the powder in water beforehand helps create a smoother muk without lumps.)
Step 3
Using a whisk, mix the Dolbanggae Muk powder with water thoroughly until it’s completely dissolved and free of lumps.
Step 4
In a pot, add the remaining 4 cups of water and 1/2 Tbsp of salt, and bring to a boil over high heat.
Step 5
Once the water starts boiling vigorously, reduce the heat to low. Place a sieve over the pot and pour the pre-mixed Dolbanggae Muk powder liquid through the sieve. (Tip: Using a sieve helps remove any remaining small lumps of muk powder, resulting in a smoother muk.)
Step 6
The moment the muk powder liquid is poured into the boiling water, it will start to thicken rapidly. To prevent the muk from clumping, stir quickly and vigorously with a spatula or whisk.
Step 7
The white muk mixture will gradually turn translucent as it cooks and begins to set. It’s crucial to keep stirring continuously to prevent it from sticking to the bottom. The muk thickens very quickly, so continue stirring without stopping.
Step 8
Once the muk mixture is cooked and becomes translucent, add 2 Tbsp of black sesame seeds and 1 Tbsp of perilla oil, and mix them in thoroughly. Perilla oil adds a wonderful nutty aroma.
Step 9
Prepare a square glass container (approximately 15cm square) to set the muk. Lightly wet the inside of the container with water so that it remains slightly moist. (Tip: Even without greasing with oil, the muk will separate cleanly from the container once set if the surface is slightly moist.)
Step 10
Carefully pour the warm Dolbanggae Muk mixture into the prepared glass container.
Step 11
Use chopsticks to gently smooth the surface of the muk, ensuring it’s level and even.
Step 12
Once the muk has sufficiently set, carefully remove it from the container. Since the surface was lightly moistened, it should come out easily without needing any oil.
Step 13
Cut the removed Dolbanggae Muk into long strips suitable for eating.
Step 14
Then, cut the long strips into bite-sized pieces or your desired size.
Step 15
Add the seasoning ingredients to the sliced Dolbanggae Muk. Measure and add 1/2 Tbsp soy sauce, 1/2 Tbsp sugar, and 1/2 Tbsp sesame oil.
Step 16
Gently toss the muk to ensure the seasoning is evenly distributed.
Step 17
Finally, add a generous amount of seasoned roasted seaweed flakes to enhance the flavor. Seaweed flakes will elevate the taste of the muk salad.
Step 18
Gently mix the muk with the seaweed flakes, being careful not to break the muk. Toss until all ingredients are well combined.
Step 19
Your healthy and delicious Dolbanggae Muk Muchim is complete! Enjoy!
