Chamnamul Muchim (Seasoned Chamnamul) in Perilla Dressing
A light spring side dish of tender chamnamul tossed like a salad with perilla seed powder and perilla oil dressing.
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 is a seasoned vegetable dish where tender chamnamul is served raw like a light salad. A savory dressing of perilla seed powder and perilla oil brings out the unique fragrant aroma of chamnamul for a clean, harmonious flavor. It comes together quickly with no cooking required.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Chamnamul (Korean pimpinella)150 g
- Onion1/4
Perilla dressing
- Perilla seed powder2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Minced garlic1/2 tbsp
- Sugar1 tbsp
- Vinegar2 tbsp
- Salta little
- Perilla oil1 tbsp
- Watera little
- To enjoy it raw like a chamnamul salad, make sure to use tender greens. If the stems are thick and tough, you can blanch them before seasoning.
Steps
Prepare the ingredients
To enjoy it raw like a chamnamul salad, make sure to use tender greens.
If the stems are thick and tough, you can blanch them before seasoning.
Together with 1/4 onion, that is all the ingredients.
Slice the ingredients
Cut the chamnamul into bite-sized lengths of about 4 to 5 cm, and thinly slice the onion.
Make the perilla dressing
Mix all the dressing ingredients together, except for the perilla oil and salt.
You can add 2 to 3 tbsp of water so it mixes smoothly and moistly.
Toss together
Put the chamnamul and onion in a bowl, add the perilla dressing and perilla oil, then toss gently.
I tasted it and adjusted the seasoning with a little salt since it was mild.
Serve
The subtle, nutty aroma of the perilla seeds is wonderful.
It pairs beautifully with the fragrance of the chamnamul as you chew.
It is great enjoyed like a salad this way, and it is also delicious tossed with geotjeori seasoning using gochugaru.
Related post on the blog (Korean)blog.naver.com/ppunwife/223377831667
Ppunwife's tips
- Mix all the seasoning ingredients together, except for the perilla oil and salt.
- You can add 2 to 3 tbsp of water so it mixes smoothly and moistly.
FAQ
What should I do if the chamnamul stems are thick and tough?
Instead of tossing them raw, it is best to blanch them briefly before seasoning.
What should I do if the perilla dressing does not mix well?
Adding 2 to 3 tbsp of water will moisten it and help it blend smoothly.
When should I add the perilla oil and salt?
Mix the other seasonings together first, then toss the vegetables with the perilla dressing and perilla oil in a bowl, and finally adjust any missing seasoning with salt.
