Fragrant Bangpungnamul Muchim (Seasoned Coastal Glehnia Greens)

Ingredients

• Best enjoyed when the leaves are fresh and tender.
• Trim away withered leaves and tough stems, then cut into bite-sized pieces.

Steps

1. 
2. 

   1. This is what coastal glehnia greens look like.

   To my eyes, their shape looks quite similar to dureup (angelica tree shoots).

   They are readily available in supermarkets these days, and they are best eaten while the leaves are fresh and tender.

   2. Trim away withered leaves and tough stems, then cut them by hand into bite-sized pieces.

3. 
4. 

   3. After trimming, they weigh 100g.

   When I bought them at the market, two packs weighed 200g, but after trimming, they came out to 150g...

   I used 100g for this seasoned dish and made savory pancakes with the remaining 50g.

   Rinse thoroughly in water and drain off the excess moisture loosely.

   4. Add enough water to submerge the greens, bring to a rolling boil, add a little coarse sea salt,

   and add the coastal glehnia leaves to blanch for under 1 minute.

   You can extend the blanching time depending on how tough the greens are,

   but right now they are tender and need only a brief blanch; blanching too long will ruin their characteristic texture.

   Rinse quickly in cold water and squeeze out the water.

   If you squeeze too firmly, they will get crushed, and keeping a little moisture makes for a moist seasoned dish, so be careful not to press down too hard.

5. 
6. 

   5. Add the seasoning ingredients (except the ground toasted sesame seeds and toasted sesame oil) and mix.

   6. Add the coastal glehnia leaves and the seasoning...

   If possible, add the ground toasted sesame seeds and toasted sesame oil right when tossing so you can enjoy a rich, nutty flavor even with a small amount.

   

   Toss gently by hand, and it is done.

   Coastal glehnia pancakes (1 plate)

   Ingredients: coastal glehnia leaves 50g, flour 2 tbsp

   Batter: 1 egg, Korean pancake mix (buchim-garu) 1/2 cup, anchovy broth 2/3 cup

7. 
8. 

   1. Take the trimmed coastal glehnia leaves from step 3 while still damp and coat them in flour.

   Gently shake off excess flour with your hands so it does not coat too thickly,

   or you can place them in a large plastic bag and shake it.

   2. Usually when making savory pancakes, a 1:1 ratio of mix to water works well,

   but when pre-coating the ingredients in flour, you should make the batter slightly thinner.

   If you make the batter as thick as usual after dusting with flour, the pancakes will turn out too thick to let the ingredients shine.

   If you prefer to season directly rather than dipping in vinegared soy sauce, add about 1 tsp of soup soy sauce (guk-ganjang) to the batter

   and the seasoning will be just right without dipping sauce.

   For pancakes without seafood or meat, mixing the batter with rich anchovy broth or seafood broth

   makes them far more delicious.

9. 
10. 

    3. Dip the lightly floured greens into the batter to coat evenly, wipe off any excess batter on the rim of the bowl,

    and pan-fry.

    4. Heat a pan and fry over medium heat until golden brown on both sides, and your delicious coastal glehnia pancakes are done.

Ppunwife's tips

• You can increase the blanching time depending on how tough the greens are, but when they are tender, a brief blanch is enough; overcooking will ruin their characteristic texture.
• If you squeeze too firmly, they will get crushed, and keeping a little moisture makes for a moist seasoned dish, so be careful not to press down too hard.
• If possible, add the ground toasted sesame seeds and toasted sesame oil right when tossing so you can enjoy a rich, nutty flavor even with a small amount.
• When pre-coating ingredients in flour, make the batter slightly thinner than usual.
• If you prefer not to dip in vinegared soy sauce, add about 1 tsp of soup soy sauce (guk-ganjang) to the batter for a perfectly balanced flavor on its own.
• For pancakes that do not contain seafood, mixing the batter with rich anchovy broth or seafood broth makes them much more delicious.
• It is also delicious tossed with doenjang and perilla oil for a rich, savory taste, or simply seasoned cleanly with soup soy sauce and salt.

FAQ

Tags