Fragrant Eomnamusun Namul Muchim (Castor Shoots)
A spring side dish of lightly blanched prickly castor oil tree shoots tossed with simple seasonings to highlight their unique aroma and pleasant bitterness.
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 →
Prickly castor oil tree shoots, enjoyed in the spring, are lightly blanched and tossed with minimal basic seasonings. It makes an irresistible side dish that fully brings out the shoots' natural fragrant aroma and pleasingly bitter flavor.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Prickly castor oil tree shoots (eomnamu-sun)200 g
- Salt1 tbsp
Seasoning
- Tuna extract sauce (chamchi-aek) (or soup soy sauce (guk-ganjang))1 tbsp
- Minced garlic1 tsp
- Salt1/3 tsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp (ground)
- The prickly castor oil tree shoots that are just starting to emerge in season have tender stems and leaves, so there is no need to scrape off the thorns.
Steps
Prepare the ingredients
Prepare 200g of prickly castor oil tree shoots (eomnamu-sun).
Trim the shoots
The shoots just starting to come out now have tender stems and leaves.
The thorns on the shoots are soft, so there is no need to scrape them off.
Trim off just the very ends of the tough stems, then swish and rinse them in water two or three times.
Blanch the shoots
Pour a suitable amount of water into a pot, add 1 tbsp salt, and bring it to a rolling boil.
Add the shoots and blanch them briefly for about 30 seconds to 1 minute.
Take them out as soon as the stems feel tender.
Rinse them in cold water to stop the cooking, then drain.
Squeeze out the excess moisture firmly with your hands and cut them into bite-sized lengths.
Season the shoots
In a bowl, combine the greens with 1 tbsp tuna extract sauce (chamchi-aek) (or soup soy sauce), 1 tsp minced garlic, 1/3 tsp salt, 1 tbsp toasted sesame oil, and 1 tbsp ground toasted sesame seeds, then toss and massage gently by hand.
Use only a small amount of minced garlic so it does not overpower the natural fragrance of the greens.
Finish
Not to mention the leaves, even the thick stems have a pleasantly tender, crisp chew.
You can enjoy them blanched and dipped into chogochujang (sweet and sour chili paste), or seasoned simply like this to mix into bibimbap or rice balls.
Enjoy these prickly castor oil tree shoots while they are briefly in season during spring.
Ppunwife's tips
- Use only a small amount of minced garlic so it does not overpower the natural fragrance of the greens.
FAQ
Do I need to trim off all the thorns on the shoots individually?
Young shoots that have just sprouted in spring have soft, pliable thorns rather than stiff ones, so you do not need to scrape them off; simply trim the bottom ends.
How long should I blanch the shoots in boiling water?
Blanch them briefly in salted boiling water for 30 seconds to 1 minute, and remove them to rinse in cold water as soon as the stems turn tender.
Can I use soup soy sauce instead of tuna extract sauce?
Yes, you can substitute soup soy sauce (guk-ganjang) for the tuna extract sauce in the same amount (1 tbsp).
Are there other ways to enjoy these shoots besides seasoning them as namul?
You can blanch them lightly and dip them into chogochujang (sweet and sour chili paste), or fold the seasoned greens into bibimbap or rice balls.
