Kkwari Gochu Muchim

Wash the Kkwari gochu thoroughly under cold running water. Using a fork or toothpick, poke a few holes in each Kkwari gochu to help them absorb the seasoning.

Bring a large pot of water to a rolling boil. Add the prepared Kkwari gochu and blanch for 1 to 2 minutes until they are slightly tender but still retain a vibrant green color.

Immediately drain the blanched Kkwari gochu and rinse them under cold water to stop the cooking process. Squeeze out any excess water gently.