Gochujang Yangnyum

A teaspoon Gochujang Yangnyum over Dasima and cabbage rolls.

Kombu is the Japanese word for dried sea kelp and Dasima in Korean and seaweed including dried sea kelp is widely consumed in Korea.

This dish is a favourite picnic and party food  and you can taste at moderately expensive Korean traditional restaurants. If you want to impress your friends or party guests then this is the dish that you can make in a short time but it is a healthy and delicious vegan dish.

Gochujang is fermented chilli paste and Koreans often add some vegetable or cooked and chopped meat or seafood to make the sauce rich, less salty and taste to take another level of taste.

You can use this sauce for bibimbap sauce as well as stir fry.

If this sauce is spicy then add some tomato puree, for mine added 2 Tablespoons.

Preparation time: 30 minutes

cooking time: 30 minutes

Serves: 4 people


You will need to buy Gochujang from a Korean supermarket or Amazon

For the marinade (Gochujang sauce)

  • ¼ cup finely chopped carrots, onions, yellow peppers, leeks
  • ¼ cup Gochujang, Korean chilli paste
  • 4 tsp tomato puree (optional)
  • 2 tsp grated garlic, toasted sesame seeds, chia seeds
  • 1tsp toasted sesame oil
  • 4 tsp runny honey
  • ¼ tsp white pepper
  • 145g canned tuna

For the rice

  • 300g cooked rice
  • 1tsp sesame oil, toasted sesame seeds, chia seeds

For the vegetable

  • 5-8 leaves of cabbage
  • 2-3 piece of Dasima(Kombu)
  1. Drain the tuna in a strainer in the sink. Make sure to break up the chunks of tuna.
  2. Mix all the Gochujang ingredients and put them aside or keep it in a jar.
  3. For the vegetables, if the Dasima is thick then boil it for 2 -3 minutes, if the Dasima is thin then just soak in cold water for 20 minutes. When finished, dry out with kitchen towel. Place 2-3 layers of cabbage leaves on a microwave-safe plate for 40 seconds.
  4. Prepare cooked rice then add sesame oil, sesame seeds, chia seeds and a tiny pinch salt then mix them well. Put aside and cover with a lid or cling film.
  5. Spread a portion of rice covering ¼ of the cabbage leaf and just roll forward, pressing gently and tightly with a mat. When the roll is complete, press inwards at both open ends and wrap with cling film.
  6. Repeat with Dasima too.
  7. Leave for 20-30 minutes, before removing the cling film and slicing to serve.
  8. Scoop your Gochujang sauce on top of the cabbage & Dasima rolls.


Naengmyeon means literary in Korean, cold noodles. There are two kinds, one is Bibim-Naengmyeon which is mixed with spicy sauce with a little bit of beef or vegetable broth. Another one is Mul-Naengmyeon, served in a chilled broth made from beef or radish water kimchi.
Naengmyeon used to eat by only nobles, especially among scholars in seventeen centuries. It was used to eat only in winter from late seventeen centuries but when technology was introduced how to store ice in summer, Naengmyeon became the most recognised a summer dish. It is too fresh and cool to resist in hot summer weather in Korea


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Naengmyeon is famous for two representative cities. one is Pyongyang and another is Hamheun, these two cities are located in North Korea.
After the Korean war in 1953, many North Koreans who were flown to South Korea to live, they felt nostalgia for their food so some people started to open only Naengmyeon restaurants to share their feeling about left family in North Korea. But Naengmyeon is significant dishes and most eaten popular among South Koreans.
Pyongyang Naengmyeon is buckwheat mixed with flour, less chewy so more likely used eat as Mul Naengmyeon(beef or radish kimchi broth ) whereas Hamheun Naengmyeon is made from potatoes flour so a lot chewy used to Bibim Naengmyeon( mixed with chilli sauce).
Why do we eat after the meat meal? In old days, there was called a Kisaeng house which is highly trained artist women in Joseon dynasty (1392-1897) who entertained men with music, conversation and poetry in much same ways as Japanese geisha.
Often high class scholars went to take a break from their studying and after meal (normal meat and alcohol) were served from the Kisaeng house as hangover cure.
We still eat this noodle after the meat meal and still expensive compare to other cold noodles.