Simple namul cooking suggestions

Koreans traditionally harvested clean vegetables in the summer to be dried and saved for the winter season months.

On Daeboreum, the dried greens are prepared as namul.

Nine distinctive forms of namul are loved on Daeboreum, including fernbrake, thistle, radish leaves, inexperienced pumpkin, eggplant and castor beans.

The variety of namul served can range by location.

These times, folks maintain the custom of having namul, but consider to make it straightforward, by getting two or 3 unique styles alternatively of all 9 namul.

In this article are recipes for two varieties of namul dishes provided by the Korean Foodstuff Advertising Institute.

Gosari namul (Seasoned fernbrake)

Elements (for 4 servings)

– 300 grams soaked fernbrake

– 1 tablespoon vegetable oil

– 4 tablespoons h2o

seasoning

– 2 tablespoons soy sauce for soup

– 1 tablespoon minced green onion

– 1/2 tablespoon minced garlic

– 1/2 tablespoon toasted sesame seeds, crushed

– 1 tablespoon sesame oil

– pinch of floor black pepper

Directions

1. Soak the dried fernbrake in cold h2o for 30 minutes and drain.

2. In a pot, provide h2o to boil and insert the soaked fernbrake. Cook dinner for 30 minutes.

3. In a skillet, heat the vegetable oil. Stir-fry marinated bracken and incorporate 4 tablespoons of h2o.

4. Include with the lid and cook dinner right up until the h2o is absent.

5. Increase the crushed sesame seeds, sesame oil, salt, and ground black pepper, and then stir fry for 1 minute. Allow interesting.

Doraji namul (Seasoned bellflower roots)

Ingredients (for 4 servings)

– 240 grams bellflower roots

– 1 tsp salt

– 1/4 cup drinking water

– 1 tablespoon vegetable oil

– 1/2 tablespoon toasted sesame seeds, crushed

– 1/2 tablespoon sesame oil

Seasoning

– 1 tablespoon sesame oil

– 1/2 tablespoon salt

– 1/2 tablespoon minced green onion

– 1/2 teaspoon minced garlic

– 1/2 tablespoon soy sauce for soup

– purple chili pepper threads (optional garnish)

Instructions

1. Clean the bellflower roots and slice them into 5-centimeter-long strips.

2. Put into a bowl, and incorporate water and salt. Rub them effectively and wash to eliminate bitter taste.

3. Blanch the roots in boiling drinking water and shock them in cold drinking water. Drain and squeeze out the moisture.

4. In a skillet, heat the vegetable oil. Stir-fry the bellflower roots around medium heat.

5. Add seasoning and blend nicely. Increase 3 tablespoons of water and include the lid. Cook dinner until finally the drinking water is virtually absent.

6. Incorporate crushed sesame seeds and sesame oil. Toss effectively and enable interesting.

(Recipes supplied by the Korean Food Marketing Institute)

By Kim Hae-yeon ([email protected])