Savory Stir-fried Castor Bean Leaves (Pimaja Namul)
Authentic Castor Bean Leaf Stir-fry Recipe for Korean Lunar New Year (Jeongwol Daeboreum)
Enjoy a special meal with this flavorful and chewy stir-fried castor bean leaves (pimaja namul). A popular dish often enjoyed during the Korean Lunar New Year.
Main Ingredients- 90g Dried Castor Bean Leaves (Ajukari Namul)
- 3 Tbsp Dried Kelp Broth
Seasoning Ingredients- 1 Tbsp Minced Garlic
- 2 Tbsp Soup Soy Sauce (Gukganjang)
- 2 Tbsp Cooking Wine (Mirin, etc.)
- 2 Tbsp Perilla Oil (Deulgireum)
- 2 Tbsp Toasted Sesame Seeds (Sesame Powder)
- 1 Tbsp Sesame Oil
- 1 Tbsp Whole Sesame Seeds
- 1 Tbsp Minced Garlic
- 2 Tbsp Soup Soy Sauce (Gukganjang)
- 2 Tbsp Cooking Wine (Mirin, etc.)
- 2 Tbsp Perilla Oil (Deulgireum)
- 2 Tbsp Toasted Sesame Seeds (Sesame Powder)
- 1 Tbsp Sesame Oil
- 1 Tbsp Whole Sesame Seeds
Cooking Instructions
Step 1
The star of today’s dish is these ‘dried castor bean leaves’. Also known as ‘ajukari namul’, they offer a unique texture and rich flavor.
Step 2
First, pour enough water to fully submerge the dried castor bean leaves and bring it to a boil. Since dried leaves expand about 2-3 times in volume when cooked, ensure you use plenty of water from the start.
Step 3
Once the water is boiling rapidly, add the dried castor bean leaves and blanch them for about 5 minutes, stirring occasionally. Be careful not to overcook them, as they can become mushy.
Step 4
After blanching, cover the pot and let the leaves sit in the water until it cools down completely. This step helps to tenderize the leaves without needing to soak them for hours.
Step 5
Once the water has cooled, you’ll notice the castor bean leaves have become soft and pliable. The combination of boiling and cooling is key to achieving this tender texture.
Step 6
Rinse the softened castor bean leaves thoroughly under cold running water to remove any impurities.
Step 7
Castor bean leaves have sturdy veins that can be somewhat tough. To prepare them for eating, gently run your fingers along the veins to separate the tender leaf parts from the tougher stem.
Step 8
Discard the tough vein parts and keep only the soft leaf portions. This step is crucial for a pleasant eating experience.
Step 9
Since the prepared leaves are quite large, you can either chop them into bite-sized pieces with a knife or tear them by hand. Feel free to adjust the size according to your preference.
Step 10
In a bowl with the prepared castor bean leaves, add 1 Tbsp minced garlic, 2 Tbsp soup soy sauce, 2 Tbsp cooking wine, 2 Tbsp perilla oil, and 2 Tbsp toasted sesame seeds for a nutty flavor. Gently mix and massage the ingredients into the leaves to ensure even seasoning.
Step 11
Now, it’s time to stir-fry the seasoned castor bean leaves. Heat a pan over medium heat. As you stir-fry, gently loosen the leaves with a spatula to prevent them from clumping together. This helps to separate the leaves nicely.
Step 12
As the leaves cook and their moisture starts to evaporate, add 3 Tbsp of dried kelp broth. This will help keep the namul moist and tender, adding a subtle savory depth.
Step 13
Finally, stir in 1 Tbsp of sesame oil and 1 Tbsp of whole sesame seeds for a final touch of aroma and flavor. Mix lightly, and your delicious stir-fried castor bean leaves are ready!
Step 14
Your flavorful and chewy stir-fried castor bean leaves are complete, ready to make your Jeongwol Daeboreum celebration even more special. Enjoy!
