Nutty & Crunchy Stir-Fried Dried Lettuce Stems (Gungchae)
Gungchae Namul Muchim with Almond Powder: Nutty Flavor and Crisp Texture!
This is a simple and delicious seasoned dish made from dried lettuce stems (Gungchae), which are beneficial for diets. We’ve enhanced its nutty flavor with almond powder and added perilla seed powder for an extra layer of aroma. The result is a wonderfully crisp and savory namul muchim that’s perfect for healthy eating.
Ingredients
- Dried Gungchae (Lettuce Stems) 50-80g
- Green Onion, a small amount
Seasoning
- Salt (for blanching) 1 tsp
- Cooking Wine (Mirin) or Ginger Wine 1 tsp
- Minced Garlic 1 tsp
- Almond Powder 2 Tbsp (heaping)
- Perilla Seed Powder 1 Tbsp (heaping)
- Seasoned Salt (or regular salt) 1 tsp (for adjusting)
- Sesame Oil (or Perilla Oil) 1 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Salt (for blanching) 1 tsp
- Cooking Wine (Mirin) or Ginger Wine 1 tsp
- Minced Garlic 1 tsp
- Almond Powder 2 Tbsp (heaping)
- Perilla Seed Powder 1 Tbsp (heaping)
- Seasoned Salt (or regular salt) 1 tsp (for adjusting)
- Sesame Oil (or Perilla Oil) 1 Tbsp
- Toasted Sesame Seeds 1 Tbsp
Cooking Instructions
Step 1
First, prepare the dried Gungchae. Soak the dried Gungchae in plenty of water overnight. This ensures it becomes tender and flavorful. In a pot, bring water to a rolling boil. Add 1 tsp of salt and 1 tsp of cooking wine (or ginger wine). Add the soaked Gungchae and blanch for about 1 minute. Be careful not to over-blanch, as it can become mushy. Immediately transfer the blanched Gungchae to cold water and rub it thoroughly to wash it clean. This step helps remove any bitterness or impurities. Squeeze out excess water and cut the Gungchae into bite-sized pieces.
Step 2
Finely chop the green onion. The mild onion flavor will add depth to the dish.
Step 3
In a bowl, combine the cut Gungchae, chopped green onion, 1 tsp minced garlic, and 1 tsp seasoned salt. *Tip: Start with 1 tsp of seasoned salt and adjust the seasoning to your taste as you mix. The Gungchae may already have some saltiness from blanching.
Step 4
Now, add the ingredients that bring out the nutty and savory flavors. Add 2 heaping tablespoons of almond powder and 1 heaping tablespoon of perilla seed powder. *Note: Since we’re using perilla seed powder, perilla oil is recommended for its complementary nutty aroma. If perilla oil is unavailable, feel free to substitute with regular sesame oil. Add 1 Tbsp of toasted sesame seeds for garnish and extra flavor.
Step 5
Gently mix everything together with your hands, ensuring the seasoning is evenly distributed throughout the Gungchae. Be gentle to avoid mashing the ingredients. Make sure all the flavors are well combined.
Step 6
And there you have it! A deliciously nutty and crisp Gungchae Namul Muchim. This dish is not only great for a diet but so tasty you’ll find yourself reaching for more. Enjoy this healthy and flavorful side dish!
