Fragrant Spring Vegetable Dishes: 5 Delicious Namul (Seasoned Vegetable) Recipes
Feeling Happy Because It’s Spring! 5 Types of Spring Vegetable Side Dishes
My husband brought home some wonderful spring vegetables from his trip to the countryside. This is the happiness that spring brings. Let’s make delicious side dishes with these vibrant greens!
Main Ingredients- Chwinamul (Aster scaber)
- Meowinamul (Petasites japonicus)
- Dureup (Aralia elata shoots)
- Bangpum namul (Glehnia littoralis)
- Wonchuri namul (Daylily shoots)
- Coarse salt (for blanching)
Seasoning for Namul- Blanched Chwinamul
- Blanched Dureup
- Blanched Bangpum namul
- Blanched Wonchuri namul
- Blanched Meowinamul
- Anchovy sauce (for seasoning)
- Sesame oil (for nutty aroma)
- Doenjang (fermented soybean paste, for Meowinamul)
- Toasted sesame seeds (for extra flavor)
- Blanched Chwinamul
- Blanched Dureup
- Blanched Bangpum namul
- Blanched Wonchuri namul
- Blanched Meowinamul
- Anchovy sauce (for seasoning)
- Sesame oil (for nutty aroma)
- Doenjang (fermented soybean paste, for Meowinamul)
- Toasted sesame seeds (for extra flavor)
Cooking Instructions
Step 1
For the fragrant Chwinamul, bring water to a boil with a pinch of coarse salt. Blanch the chwinamul until just wilted, then immediately rinse under cold water to stop the cooking and cool it down. Drain well. This process helps keep the vegetables crisp and vibrant.
Step 2
Blanch the slightly bitter Meowinamul in boiling water with coarse salt. After blanching, rinse thoroughly in cold water, squeeze out excess moisture, and set aside.
Step 3
Gently blanch the tender Dureup shoots in boiling water with coarse salt. Be careful not to overcook, as they can become mushy. Rinse in cold water and drain well.
Step 4
Quickly blanch the aromatic Bangpum namul in boiling water with coarse salt. Rinse under cold water and drain to preserve its freshness.
Step 5
Important safety tip for Wonchuri namul: After blanching, soak it in cold water for at least 30 minutes to remove any potential toxins. Ensure it is thoroughly rinsed and squeeze out excess water before proceeding.
Step 6
For the Chwinamul, season the blanched vegetable with anchovy sauce. Add sesame oil and toasted sesame seeds, then gently mix. It’s recommended to omit garlic to fully appreciate the natural aroma of spring vegetables. Enjoy the delightful fragrance of chwinamul!
Step 7
Season the Dureup similarly to the chwinamul: use anchovy sauce, sesame oil, and toasted sesame seeds. Mix gently. The combination of tender texture and subtle aroma will allow you to truly savor the taste of spring. Enjoy the natural flavor without garlic.
Step 8
For the Bangpum namul, season with anchovy sauce, sesame oil, and toasted sesame seeds. Mix well. Its refreshing, slightly pungent aroma is excellent for stimulating the appetite. It’s delicious even without garlic.
Step 9
Season the thoroughly rinsed Wonchuri namul with anchovy sauce, sesame oil, and toasted sesame seeds. Mix gently. Enjoy the soft texture and delicate flavor of wonchuri namul without garlic.
Step 10
Meowinamul benefits from a different seasoning: instead of anchovy sauce, use doenjang (fermented soybean paste) for a richer, nuttier flavor. Mix blanched meowinamul with doenjang, sesame oil, and toasted sesame seeds. The slight bitterness and savory notes create a wonderful balance. No garlic needed here either.
Step 11
These colorful spring vegetable dishes, prepared with care, offer a delightful spring feast for your palate. Savor the precious gifts of nature and fully enjoy the season. We ate very well!
