Daeboreum Namul (Assorted Seasoned Dried Vegetables)
A holiday namul side dish made by softening dried aster scaber and dried eggplant in water, then stir-frying them with simple seasonings.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Stir-fried chwinamul and eggplant side dishes perfect for Jeongwol Daeboreum. Soaking and blanching the dried vegetables thoroughly before seasoning and lightly stir-frying ensures a tender texture. Adding rich broth while stir-frying brings out even deeper savory flavor.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Stir-fried chwinamul
- Chwinamul (aster scaber)200 g (soaked)
- Soup soy sauce (guk-ganjang) (or house)1 tbsp
- Minced green onion1 tbsp
- Minced garlic1 tsp
- Toasted sesame oila little of each
- Salta little of each
Stir-fried eggplant
- Seasoned eggplant (gaji-namul)200 g (soaked)
- Soup soy sauce (guk-ganjang) (or house)1 tbsp
- Minced green onion1 tbsp
- Minced garlic1 tsp
- Toasted sesame oila little of each
- Salta little of each
- Soak dried chwinamul for about 2 hours, then briefly blanch it before using.
- Soak dried eggplant thoroughly in water for 1 to 2 hours.
Steps
This is soaked chwinamul (aster scaber). If using dried, soak it for about 2 hours, then blanch it briefly before using.
Trim off any hard or tough stems.
Squeeze out excess moisture from the chwinamul so it remains slightly moist.
Add 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp minced green onion, and 1 tsp minced garlic, then gently massage by hand so the seasoning absorbs evenly.
Heat a little oil in a pan and stir-fry over medium heat.
Since it has already been soaked and blanched, you only need to stir-fry it briefly.
Adjust any lacking seasoning with salt, and finish by adding toasted sesame oil at the end.
If you prefer perilla oil, feel free to use it instead of toasted sesame oil.
The chwinamul is finished.
Stir-fried seasoned eggplant (gaji-namul):
200 g seasoned eggplant (gaji-namul) (soaked), 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp minced green onion, 1 tsp minced garlic, and a little toasted sesame oil and salt.
This is dried eggplant.
Soak it thoroughly in water. It softens in 1 to 2 hours.
I did not want it to be too mushy, so I soaked it for just 1 hour.
Boil it in boiling water.
Rinse the boiled eggplant in cold water and gently squeeze out the moisture, leaving it slightly moist.
Add 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp minced green onion, and 1 tsp minced garlic, massage gently by hand so the seasoning absorbs evenly, then drizzle oil into a pan and stir-fry.
Likewise, adjust the seasoning with salt and finish with toasted sesame oil or perilla oil.
You can cook dried zucchini the same way by soaking it first.
The stir-fried eggplant is finished.
Ppunwife's tips
- If you want a rich and deep flavor, it is also great to add rich broth while stir-frying.
- If you prefer perilla oil, you can use it instead of toasted sesame oil.
- You can also soak and cook dried zucchini the exact same way.
FAQ
Is there a way to give it a deeper and richer flavor?
Adding a little rich broth while stir-frying the namul will give it a deeper flavor.
Can I use perilla oil instead of toasted sesame oil?
Depending on your preference, you can finish the dish with perilla oil instead of toasted sesame oil.
Can dried zucchini be prepared the same way?
Yes, dried zucchini can also be soaked in water and stir-fried using the same seasonings and method.
