Nutritious Multi-Grain Rice with Namul and Sam-Namul (Ostrich Fern) Served with Ddaen-jang (Wild Chive Sauce)
A Hearty and Flavorful Multi-Grain Rice Bowl Featuring Ostrich Fern (Sam-Namul) and a Zesty Wild Chive Sauce
Discover the delightful taste of ‘Ostrich Fern,’ also known as ‘Sam-Namul,’ a unique mountain vegetable I first encountered in Gangwon-do. This special multi-grain rice bowl incorporates this aromatic vegetable, which is said to have notes of meat, angelica tree, and ginseng. Combined with a blend of five grains and fresh mushrooms, this dish is a true celebration of flavor and nutrition. Topped with a vibrant and fragrant wild chive sauce, it’s an absolute culinary masterpiece! Instead of preparing multiple side dishes for special occasions like Jeongwol Daeboreum (the first full moon of the lunar year), consider making this nourishing Sam-Namul and multi-grain rice bowl. It’s a wonderful way to enjoy a healthy and delicious meal. ^^
Rice Bowl Ingredients
- 40g Dried Ostrich Fern (Sam-Namul)
- 3 cups Rice (a blend of your favorite grains is recommended)
- 4 Tbsp Mixed Beans or Grains (e.g., black beans, adzuki beans, foxtail millet, sorghum)
- 4-5 Ginkgo Nuts
- 8 Chestnuts
- 4-5 Jujubes (Dates)
- 8 Dried Shiitake Mushrooms
- 2 Tbsp Perilla Oil (Deulgireum)
- 4 Tbsp Soup Soy Sauce (Guk-ganjang)
- Water from Soaking Shiitake Mushrooms (equivalent to rice measurement)
Wild Chive Sauce (Ddaen-jang)
- 150g Fresh Wild Chives (Ddaen)
- 15g Sesame Oil (approx. 1 Tbsp)
- 150g Dark Soy Sauce (Jin-ganjang) (approx. 10 Tbsp)
- 25g Toasted Sesame Seeds (Ggaesogeum) (approx. 2 Tbsp)
- 20g Plum Extract (Maesil-cheong) (approx. 1.5 Tbsp)
- 20g Sugar (approx. 1.5 Tbsp)
- 10g Minced Garlic (approx. 1 tsp)
- 50g Water from Soaking Shiitake Mushrooms (approx. 3-4 Tbsp)
- 2 Green Chili Peppers
- 150g Fresh Wild Chives (Ddaen)
- 15g Sesame Oil (approx. 1 Tbsp)
- 150g Dark Soy Sauce (Jin-ganjang) (approx. 10 Tbsp)
- 25g Toasted Sesame Seeds (Ggaesogeum) (approx. 2 Tbsp)
- 20g Plum Extract (Maesil-cheong) (approx. 1.5 Tbsp)
- 20g Sugar (approx. 1.5 Tbsp)
- 10g Minced Garlic (approx. 1 tsp)
- 50g Water from Soaking Shiitake Mushrooms (approx. 3-4 Tbsp)
- 2 Green Chili Peppers
Cooking Instructions
Step 1
Begin by rinsing and preparing the mixed grains (black beans, foxtail millet, adzuki beans, etc.) and jujubes that will be added to the rice. Soak the foxtail millet and adzuki beans in water for at least 30 minutes, and rinse the jujubes to remove any dust.
Step 2
Rehydrate the dried shiitake mushrooms the day before. To enhance the flavor of the cooking water, you can soak a piece of dried kelp (dashima) along with the mushrooms.
Step 3
Soak the dried ostrich fern (sam-namul) in lukewarm water until softened. Then, blanch it in boiling water for 10 minutes. Turn off the heat, cover the pot, and let it steep for about 30 minutes. This process will help the fern soften nicely.
Step 4
After soaking, rinse the ostrich fern thoroughly several times and squeeze out any excess water. This step helps to reduce any potential bitterness and preserve its delicate aroma.
Step 5
Now, prepare the rice for cooking. Rinse the rice and let it soak for about 30 minutes. This soaking period will result in a more flavorful and glossy rice. If you wish to add color and nutrients, consider mixing in some black rice.
Step 6
Cut the squeezed ostrich fern into bite-sized pieces, about 1-2 cm in length. This ensures that the vegetable is evenly distributed throughout the rice bowl.
Step 7
In a bowl, combine the cut ostrich fern with 1 tablespoon of perilla oil and 2 tablespoons of soup soy sauce. Gently mix and marinate. This pre-seasoning will enhance the vegetable’s natural flavor.
Step 8
Squeeze the excess water from the rehydrated shiitake mushrooms. Remove the tough stems and thinly slice the mushroom caps. Slicing them thinly will ensure they cook well and integrate seamlessly into the rice.
Step 9
Season the sliced shiitake mushrooms with 1 tablespoon of perilla oil and 2 tablespoons of soup soy sauce. Gently massage the seasoning into the mushrooms. This adds a rich umami depth to the rice.
Step 10
It’s time to assemble the rice bowl. Add the soaked rice and mixed grains to your rice cooker or pot. Pour in the water from soaking the shiitake mushrooms, matching the amount with the rice. Then, arrange the prepared chestnuts, ginkgo nuts, and jujubes on top.
Step 11
Finally, carefully place the marinated ostrich fern over the other ingredients. The water level might appear low, just covering the ingredients, but the measured water will be sufficient. Cook the rice using your preferred method (rice cooker’s multi-grain setting or regular setting followed by steaming). Ensure the water is just covering the ingredients – it will be enough!
Step 12
While the rice is cooking, let’s make the delicious wild chive sauce. Cut the green chili peppers in half, remove the seeds, and finely mince them. This will add a pleasant kick of spice to the sauce.
Step 13
Wash the fresh wild chives thoroughly, trim the roots, and cut them into approximately 1 cm lengths. Cutting them into these lengths will help preserve their fresh, aromatic flavor.
Step 14
In a bowl, combine all the sauce ingredients: dark soy sauce, sesame oil, toasted sesame seeds, plum extract, sugar, minced garlic, and the shiitake soaking water. Whisk everything together until well combined. Using toasted sesame seeds (kkaesogeum) will provide a richer, nuttier flavor than whole seeds.
Step 15
Once the sauce base is mixed, add the chopped wild chives and minced green chilies. Gently stir to combine and finish the wild chive sauce. This sauce is perfect for mixing into the cooked rice for an incredibly flavorful meal. If you prefer to prepare the sauce slightly ahead of time, you can microwave it for about 1 minute and 30 seconds. This gentle heating will further release the chives’ aroma and enhance the taste when mixed with the rice.
