Chamnamul Muchim (Seasoned Chamnamul) Tossed Fresh and Tart
A quick side dish made by lightly tossing tender seasonal raw chamnamul in a sweet and sour seasoning without blanching.
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 fresh, geotjeori-style side dish takes just 5 minutes to toss together with tender, aromatic raw chamnamul and onion. Seasoned with fish sauce and vinegar for a refreshing tang, it pairs wonderfully with grilled meats or mixed into rice.
- Servings
- about 2–3 servingsOriginal: 2 plates
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Chamnamul (Korean pimpinella)160 g
- Onion1/2 (small)
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Sand lance fish sauce (or dried anchovies)1 tbsp
- Vinegar2 tbsp
- Sugar1 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- The chamnamul is tender and clean, so it barely needs trimming. Simply pick off any yellow leaves and trim away any messy stem ends.
Steps
The chamnamul is tender and clean, so it barely needs trimming.
Simply pick off any yellow leaves and trim away any messy stem ends.
Cut it into bite-sized lengths.
Slice the onion into pleasant, bite-sized strips.
Combine all seasoning ingredients except the toasted sesame oil and toasted sesame seeds, mixing well so the flavors blend together.
(2 tbsp gochugaru, 1 tbsp regular soy sauce, 1 tbsp fish sauce, 2 tbsp vinegar, 1 tbsp sugar, 1/2 tbsp minced garlic)
Spread the chamnamul and onion out evenly, drizzle the seasoning over them, scatter the toasted sesame oil and toasted sesame seeds on top, and gently toss together.
Ppunwife's tips
- Served alongside grilled meats, it makes an upscale side dish.
- It is also delicious mixed with rice.
- You can season it more lightly and enjoy it just like a salad.
FAQ
Can I use a different fish sauce instead of sand lance fish sauce?
Besides sand lance fish sauce, anchovy fish sauce works very well too.
Can I use brewed soy sauce instead of regular soy sauce?
You can use whichever is convenient between regular soy sauce and brewed soy sauce.
How should I prepare chamnamul if the stems are thick and the leaves are large?
When the stems are thick and the leaves have grown large, rather than eating it raw, blanch it in boiling water and season it simply like spinach, or toss it with a doenjang sauce.
What dishes pair well with this?
It pairs wonderfully as a side dish with grilled meats, can be mixed directly into rice, or seasoned lightly to enjoy as a salad.
