Daeboreum Namul (Assorted Seasoned Dried Vegetables)

Name: Daeboreum Namul (Assorted Seasoned Dried Vegetables)
Cuisine: Korean
Ingredients: Soaked castor oil plant leaves (pimaja-namul) — 200 g; Anchovy broth — 4 tbsp; Toasted sesame oil — 1/2 tbsp; Toasted sesame seeds — 1/2 tbsp; Soup soy sauce (guk-ganjang) — 1 tbsp; Minced green onion — 1 tbsp; Mirin (cooking rice wine) — 1 tbsp; Minced garlic — 1 tsp; Salt — a little; Dried zucchini — 100 g; Anchovy broth — 4 tbsp; Toasted sesame oil — 1/2 tbsp; Toasted sesame seeds — 1/2 tbsp; Soup soy sauce (guk-ganjang) — 1/2 tbsp; Salt — 1/2 tsp; Minced green onion — 1 tbsp; Mirin (cooking rice wine) — 1 tbsp; Minced garlic — 1 tsp

A seasoned dried vegetable side dish for Jeongwol Daeboreum, stir-fried tender and moist with anchovy broth.

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 →

Daeboreum Namul (Assorted Seasoned Dried Vegetables) — finished dish

Summary

This Daeboreum namul dish features dried zucchini and castor oil plant leaves, soaked until just right, seasoned, and stir-fried. Pouring rich anchovy broth and covering with a lid to let them steam brings out an even more tender, moist texture. With its mild and savory flavor, it makes a wonderful addition to the holiday table.

Servings: about 4–5 servings
Difficulty: Medium
Spiciness: Not spicy

Ingredients

Castor Oil Plant Leaf Ingredients

Soaked castor oil plant leaves (pimaja-namul)200 g
Anchovy broth4 tbsp
Toasted sesame oil (or perilla oil)1/2 tbsp
Toasted sesame seeds1/2 tbsp

Castor Oil Plant Leaf Seasoning

Soup soy sauce (guk-ganjang)1 tbsp
Minced green onion1 tbsp
Mirin (cooking rice wine)1 tbsp
Minced garlic1 tsp
Salta little

Dried Zucchini Ingredients

Dried zucchini100 g
Anchovy broth4 tbsp
Toasted sesame oil (or perilla oil)1/2 tbsp
Toasted sesame seeds1/2 tbsp

Dried Zucchini Seasoning

Soup soy sauce (guk-ganjang)1/2 tbsp
Salt1/2 tsp
Minced green onion1 tbsp
Mirin (cooking rice wine)1 tbsp
Minced garlic1 tsp

Measurements · 1 tbsp = 15 ml (a heaping regular dinner spoon) · 1 tsp = 5 ml (a heaping teaspoon)

Soak dried castor oil plant leaves overnight in water, boil them until tender, and then soak them in water while changing the water multiple times to remove their characteristic odor. Trim off any tough parts of large leaves and cut them into bite-sized lengths.
Soak the dried zucchini in cold water, changing the water multiple times to remove any off-odors, usually for 30 minutes, or 1 to 2 hours if thick, making sure it does not become too mushy.
Using beef broth instead of anchovy broth also makes for a high-end vegetable stir-fry.
You can prepare bracken fern (gosari), chwinamul, or sweet potato stem namul the same way as the castor oil plant leaf stir-fry, and dried eggplant or bellflower root (doraji) the same way as the dried zucchini stir-fry.

Steps

I bought boiled and soaked vegetables.
If using dried vegetables, soak them in water overnight and boil them until tender.
After boiling, soak them in water while changing the water multiple times to remove their characteristic odor.
Trim tough parts off large leaves and cut them into bite-sized lengths.
Add all the seasoning ingredients and mix gently by hand.
Heat a pan, drizzle with a little cooking oil, and stir-fry until glossy.
Add 4 tbsp of anchovy broth, mix well, and then...
Cover with a lid and let it steam over low heat for 2 to 3 minutes so it becomes tender.
Remove the lid, stir-fry until just moist, season with salt if it is under-seasoned,
and finish by adding toasted sesame oil (or perilla oil) and toasted sesame seeds, mixing well.
Dried zucchini, made by slicing zucchini thinly and drying it thoroughly, is also called hobakgoji or hobak-ogari.
Soak it in cold water until tender, changing the water multiple times so any off-odors are removed.
It usually softens in 30 minutes, or 1 to 2 hours if thick.
Soak it so it does not get too mushy, keeping a good texture once stir-fried.
Add all the seasoning ingredients and mix gently by hand.
(When stir-frying light-colored vegetables like bellflower root or zucchini, cut the soup soy sauce in half and add salt for the rest to keep the color clean.)
Heat a pan, drizzle with a little cooking oil, and stir-fry until glossy.
Add 4 tbsp of anchovy broth and mix well...
Cover with a lid and let it steam over low heat for 2 to 3 minutes so it becomes tender.
Remove the lid, stir-fry until just moist, season with salt if it is under-seasoned,
and finish by adding toasted sesame oil (or perilla oil) and toasted sesame seeds, mixing well.

Ppunwife's tips

When stir-frying light-colored vegetables like bellflower root or zucchini, cut the soup soy sauce in half and make up the seasoning with salt to keep the color clean.

FAQ

Is there a seasoning tip when stir-frying light-colored vegetables like dried zucchini namul?

Cut the amount of soup soy sauce in half and adjust the remaining seasoning with salt to keep the color of the dish clean.

How do you prepare dried castor oil plant leaves?

If they are dried, soak them in water overnight, boil until tender, soak while changing the water multiple times to remove the characteristic odor, and trim away any tough stems before using.

Can I use this recipe for other vegetables like bracken fern or bellflower root?

You can prepare bracken fern, chwinamul, and sweet potato stems using the castor oil plant leaf method, and you can apply the dried zucchini seasoning method directly to dried eggplant or bellflower root.