Sweet and Spicy Putmaneul Muchim (Seasoned Green Garlic)
A spring namul side dish of lightly blanched green garlic tossed in a sweet and spicy gochujang seasoning.
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 seasonal spring namul dish, available only in early spring, features a subtle garlic aroma and natural sweetness. Blanching the firm white stems first ensures its signature tender yet crisp texture. Tossed in a sweet and spicy gochujang sauce, it makes a wonderfully appetizing side dish for rice.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Green garlic200 g
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seedsa little
- Green garlic that still has a reddish tint near the root end is tender and ideal for making namul side dishes.
- Dirt easily gets trapped in the crevices between the leaves along the stems of green garlic, so be sure to wash thoroughly under running water or sweep it away with your fingers.
Steps
Prepare the ingredients
Trim off the roots of the green garlic and peel away one outer layer. Trimming is really straightforward and takes no time at all.
Green garlic often hides dirt in unseen places, so soak it in water before washing. If you lift the leaves attached along the stems, you will find dirt trapped inside.
Be sure to rinse these parts under running water or sweep the dirt away with your fingers to remove it thoroughly.
If the root ends are thick, halve them lengthwise, then cut into bite-sized lengths.
Blanch the green garlic
Add 1 tbsp of salt to boiling water.
It is best to blanch the cut green garlic pieces in stages starting from the root ends.
Add the firm stems first and stir for about 20 seconds, then add the thin green leafy parts, mix together, and take them out immediately once they wilt.
To keep them tender yet pleasantly crisp, do not blanch them too long.
Quickly transfer to cold water to cool them down completely, then drain.
Make the seasoning sauce
Combine all seasoning ingredients except for the toasted sesame oil and toasted sesame seeds, and mix well.
You can also add vinegar to taste if you like.
Toss the dish
Gently squeeze out the remaining moisture with your hands without bruising the greens, then toss with the prepared seasoning sauce, toasted sesame oil, and toasted sesame seeds.
Complete
How can green garlic, which looks just like wild grass, taste this good?
It is tender without being mushy, and its charming flavor comes through with that unique texture and gentle hint of garlic.
Putmaneul muchim is a side dish you can only enjoy for a short window in early spring, so if you procrastinate, you might miss it.
Enjoy green garlic right now before full spring sets in, when it makes the most tender and delicious namul side dish.
Ppunwife's tips
- Make putmaneul muchim in small batches so you can finish it within one or two meals for the best flavor.
- To keep it tender yet pleasantly crisp, do not blanch it too long.
- You can add vinegar to the seasoning to suit your taste.
FAQ
In what order should I add the green garlic when blanching?
Add the firm stem pieces first and stir for about 20 seconds, then add the tender leafy parts and take them out immediately once they wilt to preserve their crisp texture.
How do I wash away dirt trapped inside green garlic?
Soak it briefly in water, then lift the overlapping leaf folds along the stems and rinse under running water or sweep the dirt away with your fingers.
How can I add a tangy flavor to the seasoning?
You can add vinegar to taste when mixing the seasoning sauce.
Is there a tip for choosing good green garlic?
Choosing green garlic that shows a gentle reddish tint near the root ends ensures tender flesh that is great for namul dishes.
