Fragrant Chamnamul (Korean Angelica) Salad: Simple & Healthy
Light and Simple Chamnamul Salad – A Refreshing Side Dish
I’ve prepared a delicious salad using Chamnamul, a wild vegetable with a distinctive aromatic flavor. Chamnamul is known to be rich in dietary fiber, which is beneficial for relieving constipation. Feeling a bit heavy in my lower abdomen lately, I decided to incorporate it into my diet. Though I only bought one bunch, I’m eager to enjoy its fresh taste and aroma. Let’s make a clean and tasty Chamnamul salad that will awaken your appetite!
Ingredients- 1 bunch Chamnamul (Korean Angelica)
- 1/2 tsp minced garlic
- 1/3 tsp salt (or to taste)
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp sesame seeds, ground (for a richer nutty flavor)
Cooking Instructions
Step 1
Prepare the fresh Chamnamul. First, carefully remove any wilted or damaged leaves and discard them. If the stems are long, cut them in half to a manageable size. This preparation makes it easier for the seasoning to penetrate and for eating.
Step 2
It’s a good idea to rinse the Chamnamul before blanching it for a cleaner result. Gently wash the Chamnamul under running water, being careful not to rub too vigorously, as this can diminish its delicate aroma.
Step 3
Bring a generous amount of water to a boil in a wide pot. Once boiling, add a pinch of salt (about 1 teaspoon per liter of water). Salting the water helps to maintain the vibrant green color of the Chamnamul and enhances its crisp texture. Add the thicker stems of the prepared Chamnamul to the boiling water and blanch for about 20 seconds.
Step 4
After blanching the stems, add the leaves to the boiling water and continue to blanch for another 30 to 40 seconds. Chamnamul is a tender vegetable, so overcooking will make it mushy and affect its taste. If you skipped the initial rinse, you might want to slightly reduce the blanching time.
Step 5
Immediately remove the blanched Chamnamul from the hot water and quickly rinse it under cold running water. This step cools down the vegetable rapidly, preserves its bright green color, and prevents it from turning yellow. It’s crucial for maintaining a crisp texture.
Step 6
After rinsing in cold water, gently squeeze out excess water from the Chamnamul with your hands. Be careful not to squeeze too hard, as this can crush the leaves. Place the squeezed Chamnamul in a bowl and lightly separate the strands with your fingers to ensure even distribution of the seasoning later.
Step 7
Now it’s time to add the seasonings and mix everything together. Add the minced garlic, salt, and perilla oil for a rich, nutty flavor. Generously sprinkle with the ground sesame seeds. Using freshly ground sesame seeds from toasted whole seeds will provide a more intense and delicious nutty taste. Once all ingredients are added, gently toss and mix the salad with your hands. Once the fragrant Chamnamul and the seasonings are well combined, your delicious Chamnamul salad is ready to enjoy!
