Daeboreum Namul Braised Moist in Rich Broth

Ingredients

• If you portion the soaked greens for single servings, pour in a little bottled water so they retain moisture, seal them in zipper bags, and keep them frozen, you can stir-fry them immediately whenever you need a side dish.
• You can prepare dried squash the same way as the eggplant, and leafy greens like chwinamul, castor leaves, or mulberry leaves follow the same method as gondre.

Steps

1. Prepare anchovy broth and green onion

   

   

   

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   When making holiday or Daeboreum namul, the very first things to do are

   brewing a rich broth

   and chopping plenty of green onions.

   The broth is the true secret that elevates the depth of flavor in namul.

   Adding rich broth as you stir-fry brings out savory umami while keeping the vegetables moist and tender.

   I used 10 cups water, 30 dried anchovies, 2 sheets dried kelp (dasima) (10 cm square), 300 g Korean radish (mu), 1 onion, and 2 stalks large green onion (daepa) (white parts);

   if you have dried shiitake mushrooms, be sure to include them. Simmer thoroughly for over 30 minutes.

   Finely chop the white parts of the green onions, which do not have sticky sap.

   #How to soak dried bracken fern

2. Soak dried bracken fern

   

   

   

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   Dried greens can snap or crumble, so it is best to handle them gently.

   Pour in enough water to submerge them completely and let them soak for over 3 hours.

   I usually soak them overnight and boil them in the morning, as soaking them thoroughly saves boiling time.

   Murky water will leach out, so change the water a few times while soaking.

   #How to boil dried bracken fern

3. Boil dried bracken fern

   

   

   

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   To boil the soaked bracken fern, cover with a lid and simmer over low heat for 20 to 30 minutes until the stiff stems turn tender.

   After boiling, leave the lid on and let it sit for 20 to 30 minutes to steam and draw out the bitter, astringent taste and sharp aroma.

   Rinse several times until the water runs clear, and the boiling process is complete.

   If you buy pre-boiled greens, you can skip this step.

   #How to stir-fry bracken fern

4. Stir-fry bracken fern

   

   

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   Trim off any tough stems from the drained bracken fern

   and cut it into bite-size lengths.

   

   

   

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   Add all seasoning ingredients: 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp minced green onion, 1 tbsp mirin (cooking rice wine), 1 tsp minced garlic, and a little salt,

   then mix well by hand.

   Drizzle a little cooking oil in a heated pan, stir-fry the bracken fern until glossy,

   then pour in 4 tbsp anchovy broth and mix evenly.

   

   

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   Cover with a lid and steam over low heat for 2 to 3 minutes so the broth and seasoned greens meld together and become tender.

   Remove the lid and stir-fry until just moist with a little liquid remaining. Taste and season with salt if needed,

   then finish by adding toasted sesame oil (or perilla oil) and perilla seed powder (or ground toasted sesame seeds),

   and stir well.

   Personally, I like adding perilla seed powder only to bracken fern, but if you like it with other dried greens, you can use it in place of ground toasted sesame seeds.

   #How to soak dried sweet potato stems

5. Soak dried sweet potato stems

   

   

   

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   Sweet potato stems that are dried thread-thin will rehydrate quickly in lukewarm water. Soak them for about 1 to 2 hours

   until the stems soften and expand to roughly double their size.

   Yellowish-brown water will release, so rinse several times until the water runs clear.

   #How to boil dried sweet potato stems

6. Boil dried sweet potato stems

   

   

   

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   Pour plenty of water over the soaked sweet potato stems. Once it starts boiling,

   cover with a lid and boil over low heat for 20 to 30 minutes.

   After boiling, leave the lid on and let it steam for 30 minutes.

   Rinse several times until the water runs clear and trim off any tough sections.

   Squeeze out the water firmly and cut into bite-size lengths.

   #How to stir-fry sweet potato stems

7. Stir-fry sweet potato stems

   

   

   

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   Add all seasoning ingredients: 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp minced green onion, 1 tbsp mirin (cooking rice wine), 1 tsp minced garlic, and a little salt,

   then mix well by hand.

   Drizzle a little cooking oil in a heated pan. Once the sweet potato stems are stir-fried until glossy,

   pour in 4 tbsp anchovy broth and mix evenly.

   

   

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   Cover with a lid and steam over low heat for 2 to 3 minutes so the broth and seasoned greens meld together and become tender.

   Chew a stem; if it still feels a bit firm, add more broth and steam a little longer.

   Remove the lid and stir-fry until just moist with a little liquid remaining. Taste and season with salt if needed,

   then finish by adding toasted sesame oil (or perilla oil) and ground toasted sesame seeds, and stir well.

   You can also use perilla seed powder instead of ground toasted sesame seeds.

   #How to soak dried gondre

8. Soak dried gondre

   

   

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   Soak the dried gondre in water; using lukewarm water rather than cold water cuts down the soaking time.

   Because it consists mostly of leaves, it rehydrates faster than stems like sweet potato stems or bracken fern.

   Soak for 1 to 2 hours until the leaves fully unfurl, then rinse several times until the water runs clear.

   #How to boil dried gondre

9. Boil dried gondre

   

   

   

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   Pour in plenty of water, and once it comes to a rolling boil, cover with a lid and simmer over low heat for about 20 minutes.

   When both the stems and leaves are soft, it is cooked properly.

   Do not rinse right away; leave it covered with the lid to steam for about 30 minutes, then rinse several times in clean water.

   Trim off any tough, woody stems, squeeze out the water firmly, and cut into bite-size lengths.

   #How to stir-fry gondre

10. Stir-fry gondre

    

    

    

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    Season the gondre with 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp minced green onion, 1 tbsp mirin (cooking rice wine), 1 tsp minced garlic, and a little salt,

    then mix well by hand.

    Drizzle a little cooking oil in a heated pan. Once the gondre is stir-fried until glossy,

    pour in 4 tbsp anchovy broth and mix evenly.

    

    

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    Cover with a lid and steam over low heat for 2 to 3 minutes so the broth and seasoned greens meld together and become tender.

    Remove the lid, stir-fry until just moist with a little liquid remaining,

    and finish by adding 1/2 tbsp toasted sesame oil (or perilla oil) and 1 tbsp ground toasted sesame seeds, stirring well.

    #How to soak dried eggplant

11. Soak dried eggplant

    

    

    

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    Dried eggplant or dried squash does not have to be boiled, or you can blanch it very briefly.

    Instead of boiling, I prefer adding plenty of broth when stir-frying and steaming it thoroughly to preserve its texture.

    Soak the dried eggplant in water until tender, which takes about 1 to 2 hours depending on the thickness of the slices.

    If they are thinly cut, soaking for just 20 to 30 minutes is enough.

    Rinse several times until the water runs clear and squeeze out the moisture.

    #How to stir-fry eggplant

12. Stir-fry eggplant

    

    

    

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    Cut into bite-size lengths and season.

    Add 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp minced green onion, 1 tbsp mirin (cooking rice wine), 1 tsp minced garlic, and a little salt,

    then mix well by hand.

    Drizzle a little cooking oil in a heated pan, stir-fry briskly,

    

    

    

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    pour in 1/2 cup broth, mix evenly, cover with a lid, and let it steam for 4 to 5 minutes.

    Since the eggplant was not boiled, adding a generous amount of broth softens its spongy structure and allows the seasoning to penetrate thoroughly.

    Remove the lid, cook until just moist with a little liquid remaining, add 1/2 tbsp toasted sesame oil (or perilla oil) and 1 tbsp ground toasted sesame seeds,

    and stir well.

    #How to boil soybean sprouts and radish

13. Boil soybean sprouts and radish

    

    

    

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    Boiling the radish and soybean sprouts together is convenient and yields a cleaner, deeper broth flavor.

    This is the method once used for ancestral rites.

    Julienne the radish with some thickness.

    Place the soybean sprouts on one side of a pot and the radish on the other, then pour in 1 tbsp salt and 4 cups water.

    

    

    

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    Cover with a lid and heat over high heat; it will start boiling after 4 minutes.

    About 2 minutes from that point, the raw bean aroma changes to a savory scent.

    Turn off the heat without opening the lid, and let it steam for the remaining 3 to 4 minutes.

    Drain the soybean sprouts and radish separately in colanders.

    #How to season soybean sprouts

14. Season soybean sprouts

    

    

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    Add 1 tsp soup soy sauce (guk-ganjang), 1 tbsp minced green onion, 1 tsp minced garlic, 1/3 tsp salt, 1/2 tbsp toasted sesame oil, 1/2 tbsp ground toasted sesame seeds, and 1 tsp black sesame seeds,

    then mix gently by hand to complete the soybean sprout namul.

    #How to season radish namul

15. Season radish namul

    

    

    

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    Gently toss the cooled radish with 1 tsp soup soy sauce (guk-ganjang), 1 tbsp minced green onion, 1 tsp minced garlic, 1/3 tsp salt, 1/2 tbsp toasted sesame oil, and 1/2 tbsp toasted sesame seeds.

    Related post on the blog (Korean)blog.naver.com/ppunwife/222627870415

Ppunwife's tips

• For aged dried greens that may carry a strong aroma, finishing with ground toasted sesame seeds works well. If you prefer a cleaner-looking toss, finish with whole toasted sesame seeds instead.
• Adding rich broth as you stir-fry brings out savory umami while keeping the vegetables moist and tender.
• Dried greens can snap or crumble, so it is best to handle them gently.
• Sweet potato stems that are dried thread-thin will rehydrate quickly in lukewarm water.
• Boiling the radish and soybean sprouts together is convenient and yields a cleaner, deeper broth flavor.

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