Chamnamul Muchim (Seasoned Chamnamul)
A spring greens side dish of lightly blanched chamnamul gently tossed in a savory doenjang seasoning.
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 →
This side dish features fragrant in-season chamnamul lightly blanched in boiling water to retain its crispness and gently tossed in a savory doenjang seasoning. Adding the stems first to cook them lightly before rinsing in cold water is the secret to preserving its fresh texture. Not spicy and richly savory, it makes a light, comforting spring side dish.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Chamnamul (Korean pimpinella)2 handfuls, 200 g
Seasoning
- Doenjang (Korean soybean paste)1 tbsp
- Minced green onion1 tbsp
- Water1 tbsp
- Minced garlic1/2 tbsp
- Sugar1 tsp
- Toasted sesame oil
- Ground toasted sesame seeds
- Simply trim off any withered leaves or tough stems.
Steps
1. One pack of chamnamul was 200 g.
It was already well cleaned, so I just washed it, but you can simply trim off any withered leaves or tough stems.
2. Add 1 tbsp of coarse sea salt to boiling water and slide the stems in little by little first.
3. Add the leafy parts as well and leave it for about 30 seconds more...
4. Take it out, rinse immediately in cold water several times, and drain the moisture.
5. Cut into bite-sized lengths.
6. Add all the seasoning ingredients and mix.
You can also use this seasoning for seasoned naengi (shepherd's purse) or other spring greens.
7. Add the greens and seasoning to a bowl...
8. Toss gently to coat, and it is done.
Ppunwife's tips
- You can also use this seasoning for seasoned naengi (shepherd's purse) or other spring greens.
- It is also delicious tossed raw in a sweet and sour dressing.
FAQ
How long should I blanch chamnamul in boiling water?
Add the stems first, submerge all the leaves, blanch briefly for about 30 seconds, and then take it out.
Can I toss the chamnamul raw instead of blanching it?
Yes, it pairs very well tossed raw without blanching in a sweet and sour dressing.
Can I use this doenjang seasoning for other greens?
Yes, you can use it the same way for seasoned naengi (shepherd's purse) and various other spring greens.
