Grilled Escarole Muchim

Name: Grilled Escarole Muchim (Sangchu Muchim)
Yield: Serves 6 to 8
Cuisine: Korean
Ingredients: 1½ pounds (680 g) escarole (about 2 heads); Grapeseed or olive oil, for greasing; 1 bunch scallions, roots trimmed; 2 tablespoons sesame oil; 2 tablespoons soy sauce; Grapeseed or olive oil, for greasing; Kosher salt; 2 teaspoons fish sauce; 1 tablespoon toasted sesame seeds; 1 teaspoon minced garlic; 1 teaspoon granulated sugar

Sangchu Muchim

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

Not so traditional, but absolutely delicious. Smoky charred scallions and bitter escarole are just beautiful with this sweet, garlicky sesame dressing. This dish can be made with other hearty lettuces or greens like kale.

Ingredients

1½ pounds (680 g) escarole (about 2 heads)
1

Asia
Korea
Starter
Pescatarian

Method

Heat a large cast-iron skillet or grill pan over medium-high heat until smoking hot.
Rub the escarole and scallions all over with the grapeseed oil and lightly salt them. Cook the escarole on the skillet or grill pan, flipping once or twice, until nicely charred, then set aside on a cutting board. Do the same with the scallion stalks. Let cool completely.