Namul (Seasoned Herbal Side Dishes) for Jeongwol Daeboreum
A trio of Jeongwol Daeboreum side dishes featuring soybean sprouts, spinach, and dried zucchini properly seasoned and stir-fried.
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 recipe brings together three classic side dishes—seasoned soybean sprouts, seasoned spinach, and stir-fried dried zucchini—perfect for Jeongwol Daeboreum. Keep the pot lid on or completely off to prevent raw sprout odors, blanch spinach quickly to maintain its texture, and thoroughly soak dried zucchini before seasoning and stir-frying with broth. Mild and wholesome, they work wonderfully for holiday feasts or everyday meals.
- Servings
- about 4–5 servings
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
Ingredients
- Soybean sprouts2 handfuls, 200 g
- Water1 cup
- Salt1/2 tbsp
- Spinach2 handfuls, 200 g
- Coarse sea salt1/2 tbsp
- Dried zucchini100 g
Seasoning
- Salt1 tsp
- Minced green onion1 tbsp
- Minced garlic1/2 tbsp
- Ground toasted sesame seeds
- Toasted sesame oil
- Soup soy sauce (guk-ganjang)1 tsp
- Salt1/2 tsp
- Minced green onion1 tbsp
- Minced garlic1/2 tbsp
- Ground toasted sesame seeds
- Toasted sesame oil
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Salt1/2 tsp
- Mirin (cooking rice wine)1 tbsp
- Minced green onion1 tbsp
- Minced garlic1/2 tbsp
- Water (or broth)5 tbsp
- Ground toasted sesame seeds
- Toasted sesame oil
- Soak in cold water until soft, changing the water several times to help remove any off-odors. Soaking for about 1 to 2 hours will make it soft.
- Dried eggplant can be prepared using the exact same method.
Steps
1. Pour 1 cup of water into a pot and add the soybean sprouts and salt.
2. Cover with the lid and boil over high heat for about 5 minutes.
Be careful not to open the lid while cooking to check on them before they are fully cooked, as this can cause a raw beany smell.
Alternatively, you can leave the lid off from the very beginning and boil them until cooked through.
3. Drain through a sieve and spread them out in a dish to let the residual heat cool.
4. Add the soybean sprouts and all seasoning ingredients together, then gently toss by hand to finish.
Depending on your preference, you can season with saeujeot (salted fermented shrimp), or if you want a spicy gochugaru seasoning, add about 1 tbsp of gochugaru (Korean chili flakes) and finely minced Cheongyang chili pepper (hot green chili).
Seasoned spinach (2 plates)
Ingredients: 200g spinach (two handfuls), 1/2 tbsp coarse sea salt
Seasoning: 1 tsp soup soy sauce (guk-ganjang), 1/2 tsp salt, 1 tbsp minced green onion, 1/2 tbsp minced garlic, ground toasted sesame seeds, toasted sesame oil
1. If a trimmed spinach root cluster is large, cut it into 2 or 4 pieces.
2. Add salt to vigorously boiling water and...
3. Blanch for under 1 minute.
4. Quickly remove the spinach and rinse it about twice in cold water so the heat dissipates quickly.
5. Gently squeeze out excess water so the spinach does not become mushy, then add all seasoning ingredients and...
6. Toss evenly to finish.
Zucchini namul (2 plates)
Ingredients: 100g dried zucchini
Seasoning: 1/2 tbsp soup soy sauce (guk-ganjang), 1/2 tsp salt, 1 tbsp mirin (cooking rice wine), 1 tbsp minced green onion, 1/2 tbsp minced garlic, 5 tbsp water (or broth), ground toasted sesame seeds, toasted sesame oil
For the stir-frying process in step 5, I added 2 tbsp more broth (water) to the original 3 tbsp.
1. Dried zucchini is also called hobakgoji or hobak-ogari.
Dried eggplant can be prepared using the exact same method.
Soak in cold water until soft, changing the water several times to help remove any off-odors.
Soaking for about 1 to 2 hours will make it soft.
2. Drain through a sieve.
3. Add all seasoning ingredients except water and gently mix by hand so the flavors absorb.
Adding a little mirin helps eliminate the characteristic odor of dried vegetables.
4. Heat cooking oil in a preheated pan and stir-fry over high heat until the surface becomes evenly glossy.
5. Add 5 tbsp of water (or broth), stir, then cover with a lid and...
6. Cook for 2 minutes...
Using anchovy broth or beef broth instead of plain water makes the vegetables taste much deeper and more savory.
Remove the lid and stir-fry, add toasted sesame oil and toasted sesame seeds, adjust the seasoning with salt if it is bland, and finish.
You can also lightly blanch the soaked zucchini in boiling water first, season it, and then stir-fry it lightly.
Ppunwife's tips
- Be careful not to open the lid while cooking to check on the soybean sprouts before they are done, as this can cause a raw beany smell.
- Alternatively, you can leave the lid off from the very beginning and boil them until cooked through.
- Depending on your preference, you can season with saeujeot (salted fermented shrimp), or if you want a spicy gochugaru seasoning, add about 1 tbsp of gochugaru (Korean chili flakes) and finely minced Cheongyang chili pepper (hot green chili).
- Adding a little mirin helps eliminate the characteristic odor of dried vegetables.
- Using anchovy broth or beef broth instead of plain water makes the vegetables taste much deeper and more savory.
- You can also lightly blanch the soaked zucchini in boiling water first, season it, and then stir-fry it lightly.
FAQ
How do I prevent a raw beany smell when boiling soybean sprouts?
When boiling with the lid closed, do not open it midway through. Alternatively, you can boil them with the lid completely off from start to finish.
How should I soak dried zucchini to reduce its off-odor?
Submerge it in cold water for about 1 to 2 hours, changing the water several times to help reduce its characteristic odor.
Can I use something other than plain water when stir-frying dried zucchini?
Stir-frying with anchovy broth or beef broth instead of plain water enhances the umami and provides a richer, more savory flavor.
Can I use this zucchini recipe for other dried vegetables?
Yes, dried eggplant can be prepared in the exact same way by soaking in water, seasoning, and stir-frying.
