Crunchy Gungchae Namul Bokkeum (Stir Fried Stem Lettuce)
A side dish made by seasoning and stir-frying soaked stem lettuce, finished with nutty perilla seed powder.
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 mountain jellyfish greens (gungchae), prized for their distinct crunchy texture, stir-fried with fragrant perilla seed powder and perilla oil. Adding anchovy broth and covering the pan allows the flavors to soak in deeply as it gently cooks. Mild and savory, it makes a comforting addition to any meal.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Mountain jellyfish greens (gungchae)300 g (soaked)
- Anchovy broth (or water)1/3 cup
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tbsp
- Minced green onion2 tbsp
- Salt1/2 tsp
- Perilla seed powder2 tbsp
- Perilla oil (or toasted sesame oil)1/2 tbsp
- Soak in water for 1 hour to rehydrate.
- A lot of sediment and impurities come out, so rub and knead the greens, changing the water several times until the water runs clear as they soak.
Steps
Mountain jellyfish greens (gungchae) are sold dried.
Since I make this often, I ordered 1 kg of dried gungchae.
It is quite a large amount.
When unfolded, the stems are also quite long.
You need to unfold them completely before soaking.
Soak in water for 1 hour to rehydrate.
A lot of sediment and impurities come out, so rub and knead the greens,
changing the water several times until the water runs clear as they soak.
They can have a musty smell, so thorough prep is important.
Once well-soaked, they turn green, expand greatly in volume, and become tender.
Drain the water, cut into bite-sized lengths,
and pre-season with 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp mirin (cooking rice wine), 1 tbsp minced garlic, and 2 tbsp minced green onion.
Heat a pan with cooking oil,
add the seasoned greens, and stir-fry briskly.
Pour in the broth, cover with a lid, and simmer for 3 minutes so the flavors soak in and the greens become tender.
Remove the lid and stir-fry until the liquid reduces,
then season with salt to taste and finish with perilla seed powder and perilla oil or toasted sesame oil.
Ppunwife's tips
- They can have a musty smell, so thorough prep is important.
FAQ
How long should dried gungchae be soaked?
Soak in water for 1 hour. It is important to knead and wash them while changing the water to remove any musty odor and impurities.
Can I use another liquid instead of anchovy broth?
You can substitute an equal amount (1/3 cup) of water in place of the anchovy broth.
Can I substitute toasted sesame oil if I don't have perilla oil?
Yes, using toasted sesame oil instead of perilla oil at the final step works well.
