Fragrant Spring Greens: Three-Color Namul Salad
Fragrant Spring Greens Three-Color Namul Salad: Making a Rich Bibimbap with Minari, Dried Sweet Potato Stems, and Dried Chwinamul
I love various kinds of namul (Korean seasoned vegetables), and I decided to make a beautiful three-color namul stir-fry using dried namul I had at home along with fresh minari. When carefully prepared to highlight the unique taste and aroma of each vegetable, it becomes a wonderful side dish on its own and is also perfect as a topping for bibimbap. Here’s a recipe for a fragrant namul salad packed with the essence of spring.
Ingredients- Small handful of dried sweet potato stems (approx. 30g)
- Small handful of dried chwinamul (Korean aster – approx. 30g)
- 200g fresh minari (water parsley)
- 1/2 large green onion (white part mainly)
- 1 handful of dried anchovies (for broth, or a piece of kelp)
Seasoning (used identically for each type of namul)- 1 Tbsp Guk-ganjang (Korean soy sauce for soup) each
- 1 tsp minced garlic each
- 1/2 tsp sugar each
- 1 tsp sesame oil each
- 1 Tbsp Guk-ganjang (Korean soy sauce for soup) each
- 1 tsp minced garlic each
- 1/2 tsp sugar each
- 1 tsp sesame oil each
Cooking Instructions
Step 1
Soak the dried sweet potato stems and dried chwinamul in cold water for half a day (about 6-8 hours) until well rehydrated. Then, boil them in water for about 1 hour until tender. After boiling, transfer them to fresh cold water and let them soak for another 2 hours to soften further. This process removes the toughness of the dried vegetables, resulting in a tender texture.
Step 2
Rinse the fresh minari thoroughly under running water. Trim any overly thick stems, but use the rest of the plant as is to preserve its fresh, vibrant flavor.
Step 3
Prepare a savory broth using dried anchovies and kelp (or just anchovies). Remove the guts from the anchovies, and rinse the kelp. Bring water to a boil, then remove the kelp first. Add the anchovies and simmer for about 10 more minutes to create a delicious broth. (Optional: Adding dried pollack skin can add a deeper flavor.)
Step 4
Finely mince the white parts of the green onion. Heat a little cooking oil in a pan over low heat, then add the minced green onion and minced garlic. Sauté until the fragrant oil is extracted. This step infuses the oil with the sweetness of the green onion and the aroma of garlic, enriching the overall flavor of the namul dish.
Step 5
Cut the prepared sweet potato stems into bite-sized pieces (about 5cm long). Add the sweet potato stems to the pan with the sautéed green onion oil and stir-fry. Season with guk-ganjang, sugar, and sesame oil. Add just enough anchovy broth to create a simmering liquid, and cook until the stems are tender and well-coated with the sauce. Cooking over medium-low heat prevents burning and ensures tenderness.
Step 6
Transfer the tender, well-seasoned sweet potato stem namul to a separate bowl.
Step 7
In the same pan used for the sweet potato stems, add the rehydrated chwinamul and stir-fry it following the same method. Season with guk-ganjang, sugar, and sesame oil. Add the anchovy broth little by little and simmer until cooked. It’s best not to overcook the chwinamul to preserve its fragrant aroma.
Step 8
Transfer the deliciously simmered chwinamul namul to another bowl. Preparing these two types of namul separately allows you to better appreciate their individual textures and flavors.
Step 9
Blanch the minari in boiling water for a very short time, just 10-20 seconds. Overcooking will make it mushy and diminish its fragrance, so it’s crucial to cook it just enough to maintain its vibrant green color. Immediately rinse the blanched minari in cold water to stop the cooking process, then squeeze out as much water as possible by hand. Slice the white parts of the green onion thinly for mixing with the minari.
Step 10
Chop the squeezed minari into manageable pieces. In a bowl, combine the chopped minari with the sliced white parts of the green onion. Season lightly with sesame oil and guk-ganjang. Since minari has a very strong natural aroma, omitting garlic when seasoning will allow you to fully enjoy its pure flavor.
Step 11
Finally, artfully arrange the three types of namul on a serving dish. Sprinkle with toasted sesame seeds for added nutty flavor, if desired. This carefully prepared three-color namul can be served over warm rice for a delightful bibimbap, or enjoyed as a flavorful side dish.
