A reader informed me that I forgot to mention that I used red pepper powder. Oops. Yes, I did use red pepper powder and apparently forgot to write it down. Sorry! Recipe has been updated.
There are many ways to eat mook. You can eat it straight, you can eat it with just sauce, you can eat mook bap, or you can make mook moochim! I had a lot of fresh vegetables in my fridge and decided to pull them all out! (I’m going to use the leftover vegetables for some gochu-jang samgyupsal bibimbap later this week! Stay tuned!!!)
- 1/4 CUP each of chopped perilla leaves, romaine lettuce, minari leaves, daikon sprouts, onions, carrots, cucumber and whatever else you have and/or like!
- sauce mixture: 2 TB red pepper powder, 3 TB gook ganjang, 1.5 TB soy sauce, 1 TB minced garlic, 1 TB sesame oil, 2 TB sesame seeds, 3 TB chopped green onions, 2 TB rice wine, and half tablespoon of vinegar
Clockwise from top left: minari leaves, romaine lettuce, daikon sprouts and perilla leaves.
Thoroughly wash and drain about 1/4 CUP each of the veggies above.
Meanwhile, slice some cucumbers and onions (about 1/4 CUP each) and throw it into a bowl.
I didn’t have regular carrots, so I took some baby carrots and sliced those up as well. Then start chopping up all the veggies from above and make a salad!
Make the sauce mixture: 2 TB red pepper powder, 3 TB gook ganjang, 1.5 TB soy sauce, 1 TB minced garlic, 1 TB sesame oil, 2 TB sesame seeds, 3 TB chopped green onions, 2 TB rice wine, and 1/2 TB vinegar. I did NOT use all this sauce and actually have more than half of it left over. I’m going to use the rest to just eat the mook with or to add to the mook bap. You can store it for a few days, so no worries!
After about 5 hours or so in the fridge, the mook is ready to eaten. Just plop it out like so and cut away. I only used about half of this because I was serving it as a side dish.
Slice up your mook into bite-size pieces…
and add sauce to YOUR taste. Note: I made the mistake of trying to mix up everything together. The mook is much too fragile to mix around, so I advise you to first mix the salad with the sauce thoroughly and then add the mook and just lightly give it a flip.
You’re now ready to serve! Enjoy~~ Will be back with a mook bap recipe later this week as well. Toodles!