Fragrant Artemisia Oleracea Namul (Seasoned Greens)
Artemisia Oleracea Recipe ~ Delicious Seasoned Artemisia Oleracea Namul
Experience the vibrant fragrance of Artemisia Oleracea Namul! This easy-to-make recipe guarantees a delicious outcome, no matter who makes it. Packed with fresh aroma and tender texture, it’s a perfect side dish for any meal.
Main Ingredients
- 1 bunch fresh Artemisia Oleracea (approx. 300g)
- A little green onion, finely chopped (for garnish and flavor)
Seasoning Ingredients
- 1.5 Tbsp soup soy sauce (for savory depth)
- 1 Tbsp sesame oil (for rich aroma)
- 1/2 Tbsp minced garlic (for a hint of pungency)
- 1 Tbsp toasted sesame seeds (for nutty flavor and visual appeal)
- 1.5 Tbsp soup soy sauce (for savory depth)
- 1 Tbsp sesame oil (for rich aroma)
- 1/2 Tbsp minced garlic (for a hint of pungency)
- 1 Tbsp toasted sesame seeds (for nutty flavor and visual appeal)
Cooking Instructions
Step 1
First, prepare the Artemisia Oleracea by trimming its base slightly and removing any wilted or damaged leaves. This ensures the greens are fresh and clean for cooking.
Step 2
To thoroughly clean the Artemisia Oleracea and remove any residual pesticides, soak it in water with a splash of vinegar for about 10 minutes. This step also helps to keep the greens crisp.
Step 3
After soaking, rinse the Artemisia Oleracea several times under cool running water. Ensure all dirt and debris are washed away from between the leaves for the purest flavor.
Step 4
Drain the washed Artemisia Oleracea well in a colander. Excess water can dilute the flavor, so it’s important to remove as much moisture as possible.
Step 5
Bring a pot of water to a boil and add about half a tablespoon of salt. Adding salt not only seasons the greens but also helps to maintain their vibrant green color.
Step 6
Once the water is at a rolling boil, carefully add the thicker stems of the Artemisia Oleracea first. The stems take slightly longer to cook than the leaves, so adding them first ensures even cooking.
Step 7
Add the rest of the Artemisia Oleracea to the boiling water and blanch for about 1 minute. Avoid overcooking, as it can make the greens mushy and lose their fragrance. Briefly flipping them with chopsticks halfway through helps them cook evenly.
Step 8
Immediately after blanching, transfer the Artemisia Oleracea to a bowl of cold water and rinse two to three times. This rapid cooling stops the cooking process, preserving the crisp texture and bright green color.
Step 9
Gently squeeze out as much water as possible from the cooled Artemisia Oleracea using both hands. Thoroughly squeezing out the water is crucial to prevent the dish from becoming watery and to allow the seasoning to absorb properly.
Step 10
Cut the squeezed Artemisia Oleracea into bite-sized pieces. A length of about 4-5 cm is standard, but you can adjust it to your preference.
Step 11
Finely chop the green onion. The mild pungency of the green onion will enhance the overall flavor profile of the namul.
Step 12
In a bowl, combine the chopped Artemisia Oleracea, chopped green onion, and all the seasoning ingredients (soup soy sauce, sesame oil, minced garlic). Gently toss and mix everything together until well combined. Be careful not to overmix, as this can bruise the delicate greens.
Step 13
Finally, sprinkle generously with toasted sesame seeds for a nutty finish. Your delicious and fragrant Artemisia Oleracea Namul is ready to be enjoyed!
