Nutrient-Rich! How to Enjoy Gochutnip Namul (Chili Leaves) Softly and Savory
Recipe for Healthy and Delicious Chili Leaf Namul Using Fresh Leaves
Chili leaves, commonly found in supermarkets! While sometimes picked to increase pepper yield, chili leaves are also specifically cultivated for making namul. They’re a delicious side dish, even enjoyed dried with dried radish. Surprisingly, chili leaves are an incredible source of nutrition, containing 700 times more Vitamin A than apples and 50 times more Vitamin C. They are also rich in calcium, earning them the nickname ‘natural calcium supplement’ for their health benefits. Today, we’ll use these precious chili leaves to create a chili leaf namul that is clean-tasting yet wonderfully savory. We’ll highlight the natural flavor of the leaves and the nutty aroma of perilla oil, making a healthy side dish that everyone, young and old, can enjoy. Let’s introduce a simple yet delicious recipe!
Main Ingredients- 150g chili leaves
- 1 stalk scallion
Seasoning Ingredients- 1 Tbsp soy sauce (soup soy sauce)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp perilla oil
- Pinch of sugar
- 0.5 Tbsp toasted sesame seeds
- 0.5 Tbsp salt (for blanching)
- 1 Tbsp soy sauce (soup soy sauce)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp perilla oil
- Pinch of sugar
- 0.5 Tbsp toasted sesame seeds
- 0.5 Tbsp salt (for blanching)
Cooking Instructions
Step 1
The amount of chili leaves from the market seemed quite a lot at first. However, after carefully trimming and removing the thick, tough stems, the amount of tender leaves usable for cooking was surprisingly small. (If there are any tough stems, please remove them!)
Step 2
Bring a generous amount of water to a rolling boil in a large pot. Once the water is boiling, add 0.5 Tbsp of salt. Then, add the cleaned chili leaves and blanch them quickly, stirring just once or twice with chopsticks until they wilt. Blanching them briefly like this helps preserve their crisp texture and nutrients.
Step 3
Immediately after blanching, remove the chili leaves from the hot water and rinse them thoroughly under cold running water. This rapid cooling stops the cooking process and helps maintain their vibrant green color.
Step 4
After rinsing in cold water, soak the chili leaves in fresh water for about 30 minutes to mellow out any bitterness. Chili leaves can have a slightly bitter taste, and this soaking step makes them much softer and more pleasant to eat.
Step 5
Now it’s time to season the chili leaf namul. While chili leaf namul can be delicious with gochujang (red chili paste) or doenjang (soybean paste), today we’ll keep it simple and clean-tasting with soy sauce to highlight the fresh flavor of the leaves. Add 1 Tbsp of soy sauce. (You can adjust the amount to your preference.)
Step 6
Next, add 0.5 Tbsp of savory perilla oil for a nutty aroma, 0.5 Tbsp of minced garlic for a slight pungent kick, and a pinch of sugar to balance the flavors. Gently mix everything together with your hands until well combined. Finally, add 1 stalk of finely chopped scallion and mix lightly. Finish by sprinkling with 0.5 Tbsp of toasted sesame seeds, if desired.
Step 7
Although it might be an unfamiliar dish, chili leaf namul is packed with essential vitamins and minerals, making it a healthy ingredient. Without any spiciness, the savory perilla oil and the tender texture of the greens create a delightful flavor that makes you want more. Try making this delicious chili leaf namul today – it’s perfect as a side dish for rice or even as a wrap!
