Aromatic Spring Delight: How to Make Dried Korean Canola Flower Greens (Muknamul)
Preserving Spring’s Bounty: A Recipe for Dried Korean Canola Flower Greens (Muknamul) to Enjoy All Winter
We’ve dried the quintessential spring vegetable, Korean canola flower greens, to create a delicious ‘muknamul’ (dried vegetable). This method allows you to savor the delightful taste of canola greens even in the depths of winter. Enjoy its chewy texture and subtle aroma year-round!
Ingredients- 200g Korean canola flower greens (including flowers)
- 1 Tbsp salt (or 1 Tbsp coarse sea salt)
Cooking Instructions
Step 1
Let’s transform the aromatic spring staple, Korean canola flower greens, into a delicious dried vegetable dish (‘muknamul’) that can be enjoyed throughout winter. Using greens with developing flowers adds an extra layer of fragrance and visual appeal. Gently rinse the canola greens about twice under running water to remove any dirt.
Step 2
The tender flower petals can be delicate and fall off easily, so it’s important to handle them gently when washing and preparing. Be careful not to damage the blossoms.
Step 3
Before drying, we’ll lightly steam the canola greens. Arrange the washed greens and flowers evenly on a steaming rack.
Step 4
Prepare your steamer with boiling water. Once the water is boiling, place the rack with the greens inside and steam for about 5 minutes. Overcooking will make the greens mushy, so the key is to just let the steam lightly coat them. This brief steaming process helps to retain the vibrant color and ensures a pleasant, chewy texture when the greens are later prepared as a side dish.
Step 5
Spread the steamed canola greens out on a wide drying rack, making sure they are not overlapping, and let them cool completely.
Step 6
Adding a little salt during the drying process not only seasons the greens for later use but also helps maintain their bright color. I used 1 tablespoon of coarse sea salt, gently tossing it to coat all the greens evenly. If you don’t have coarse sea salt, a very small amount of regular salt will also work. Now, let the greens dry slowly in a well-ventilated, shaded area for about 5 days.
Step 7
Once the greens are sufficiently dry, transfer them to a drying tray or rack and flip them periodically to ensure they dry completely. Store the fully dried muknamul in airtight zipper bags in the freezer for the best preservation. Alternatively, they can be stored in a cool, dry pantry, but be aware that they might become damp on humid days, so freezing or storing in a kimchi refrigerator is highly recommended.
Step 8
And there you have it – delicious dried Korean canola flower greens (muknamul) are ready! To enjoy, you can rehydrate them by soaking in water for a short while, then stir-fry them as a side dish. You can also pluck the flower petals and use them as a pretty garnish for steamed egg dishes! Enjoy a variety of dishes with these fragrant canola greens.
