Spicy & Sweet Chili Leaves Salad and Two Other Basic Side Dishes
3 Healthy and Delicious Namul (Korean Vegetable Side Dishes) for Our Family Table
Fragrant Shiitake Mushroom Stir-fry
- 4 Shiitake mushrooms (cut into quarters after removing stems)
- 1/2 Onion (sliced)
- 1 Tbsp Oyster sauce
- 1 Tbsp Minced garlic
- 2 Tbsp Cooking wine (Mirin)
- A little Sesame oil
- A little Toasted sesame seeds
Crispy Sweet Potato Stem Stir-fry
- 150g Cooked sweet potato stems (cut into bite-sized pieces)
- 1/2 Onion (sliced)
- 2 Cheongyang peppers (finely chopped)
- 1 Red chili pepper (finely chopped)
- 2 Tbsp Anchovy sauce
- 2 Tbsp Cooking wine (Mirin)
- 1 Tbsp Minced garlic
- A little Toasted sesame seeds
- A little Sesame oil
Tangy & Sweet Chili Leaves Salad
- 150g Fresh chili leaves (washed and trimmed)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Vinegar
- 1 Tbsp Minced garlic
- A little Toasted sesame seeds
- A little Perilla oil
- 150g Cooked sweet potato stems (cut into bite-sized pieces)
- 1/2 Onion (sliced)
- 2 Cheongyang peppers (finely chopped)
- 1 Red chili pepper (finely chopped)
- 2 Tbsp Anchovy sauce
- 2 Tbsp Cooking wine (Mirin)
- 1 Tbsp Minced garlic
- A little Toasted sesame seeds
- A little Sesame oil
Tangy & Sweet Chili Leaves Salad
- 150g Fresh chili leaves (washed and trimmed)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Vinegar
- 1 Tbsp Minced garlic
- A little Toasted sesame seeds
- A little Perilla oil
Cooking Instructions
Step 1
[Shiitake Mushroom Stir-fry] Prepare the fragrant shiitake mushrooms and crisp onions by slicing them into bite-sized pieces (about 1 cm wide). For the shiitake mushrooms, removing the stems and cutting them into quarters will help them absorb the seasoning better and taste more delicious. 
Step 2
[Shiitake Mushroom Stir-fry] Heat a little cooking oil in a pan and sauté the minced garlic until fragrant. Then, add the sliced shiitake mushrooms and onions and stir-fry over medium heat. Continue cooking until the mushrooms become slightly translucent. 
Step 3
[Shiitake Mushroom Stir-fry] Once the mushrooms and onions begin to cook, add the oyster sauce and cooking wine, stirring well to combine. Finally, add the chopped chili peppers and stir-fry together. This will add color and a pleasant spicy kick. 
Step 4
[Shiitake Mushroom Stir-fry] Just before turning off the heat, drizzle in a little sesame oil and sprinkle with toasted sesame seeds to finish. The aroma of sesame oil will enhance the overall flavor. 
Step 5
[Sweet Potato Stem Stir-fry] If you are using pre-cooked sweet potato stems, rinse them thoroughly under running water. Cut them into your desired length (about 5-7 cm) for easier eating. (If using fresh sweet potato stems, boil them in lightly salted water for 5-10 minutes, then rinse in cold water.) 
Step 6
[Sweet Potato Stem Stir-fry] In a bowl, combine the cut sweet potato stems with anchovy sauce and minced garlic. Gently mix them with your hands, massaging the seasoning into the stems. Let them marinate for about 5 minutes to ensure the flavor is evenly distributed. 
Step 7
[Sweet Potato Stem Stir-fry] Lightly grease a pan with cooking oil and add the marinated sweet potato stems. Stir-fry them for a bit, then add the cooking wine and continue cooking. Add the sliced onions, Cheongyang peppers, and red chili peppers to incorporate a satisfying crunch and more flavor. 
Step 8
[Sweet Potato Stem Stir-fry] Finish by drizzling with sesame oil and sprinkling with toasted sesame seeds for a nutty aroma. Your spicy yet crispy sweet potato stem stir-fry is now ready! 
Step 9
[Chili Leaves Salad] Wash the fresh chili leaves thoroughly, removing any wilted leaves or tough stems. Blanch them in boiling water with a pinch of salt for about 30 seconds, then immediately rinse them in cold water. Squeeze out any excess water to maintain their crisp texture and prevent a raw taste. 
Step 10
[Chili Leaves Salad] In a bowl, combine the squeezed chili leaves with gochujang, vinegar, minced garlic, toasted sesame seeds, and perilla oil. Gently mix everything together until well combined. The tangy and sweet seasoning perfectly complements the fragrant chili leaves, creating a delicious salad that will whet your appetite. It’s a perfect side dish for rice! 