Aromatic Blanched and Seasoned Chamnamul Salad
A Daily Side Dish: Aromatic Blanched and Seasoned Chamnamul
Chamnamul (Korean potherb mustard) is delicious even when eaten raw, but when blanched and seasoned, it offers a different, delightful flavor. This recipe uses a generous bunch of chamnamul from the market, making for a satisfying portion that can be enjoyed fresh or cooked.
Ingredients- 1 bunch blanched chamnamul
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp crushed sesame seeds
Cooking Instructions
Step 1
I bought a large bunch of fresh chamnamul from the market. It’s quite a generous amount.
Step 2
Trim off the very ends of the roots with scissors or a knife. Remove any yellowed or wilted leaves and tidy up the bunch.
Step 3
Rinse the chamnamul 2-3 times under cool running water, gently swishing it. Then, tear or cut it by hand into bite-sized pieces, about 5-6 cm long.
Step 4
Bring a pot of water to a rolling boil and add 1 tablespoon of salt. Carefully add the prepared chamnamul to the boiling water.
Step 5
Gently stir the chamnamul once to ensure even cooking, then immediately remove it from the boiling water.
Step 6
Transfer the blanched chamnamul to a bowl of ice-cold water. Let it cool completely, then gently agitate and rinse it under cold water. This helps to maintain its crisp texture.
Step 7
Prepare 1 bunch of the blanched and well-drained chamnamul.
Step 8
In a mixing bowl, combine 1 tablespoon of soup soy sauce, 1 tablespoon of minced garlic, 1 tablespoon of sesame oil, and 1 tablespoon of crushed sesame seeds with the chamnamul. Gently mix and massage the ingredients together with your hands until the seasoning is evenly distributed. Be careful not to overmix, which can make the greens mushy.
