Seomcho Muchim - Adding Barley Shrimp Made the Umami Explode Without Any Seasoning

Steps

1. 1

   Soak seomcho in water for 10 minutes, then shake and rinse to remove dirt

2. 2

   Trim the root tips, scrape clean with a knife, and split into quarters

3. 3

   Lightly dry-roast barley shrimp in a dry pan to remove fishiness, then coarsely grind

4. 4

   Add sea salt to boiling water, add seomcho, and blanch for exactly 30 seconds

5. 5

   Rinse in cold water, then squeeze out moisture until just slightly moist, not too dry

6. 6

   In a bowl, combine seomcho with soup soy sauce, minced garlic, sesame oil, and sesame seeds and toss

7. 7

   Add the ground barley shrimp generously at the end and mix thoroughly to finish