"A light, aromatic dish that captures the raw essence of spring greens."
Estimated Nutrition
Ingredients
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• 200–300g Chamnamul
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• 1 tbsp Salt (for blanching)
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• 1 tbsp Soup soy sauce (or fish sauce)
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• 0.5 tbsp Minced garlic
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• 1 tbsp Sesame oil, 1 tbsp Toasted sesame seeds
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• Pinch of salt, Opt: 0.5 tbsp Gochugaru, Plum syrup
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[재료]
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• 참나물
200~300g
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• 소금 1큰술 (데침용)
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• 국간장 1큰술 (또는 액젓)
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• 다진 마늘 0.5큰술, 참기름
1큰술
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• 통깨
1큰술
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• 소금 약간, 선택: 고춧가루 0.5큰술, 매실청
0.5큰술
Local Substitutes
Instead of 참나물 (fatsia shoots)
Use: Arugula or watercress
Reason: Similar bitter leafy texture and nutritional profile
Instead of 고춧가루 (gochugaru)
Use: Paprika or cayenne pepper
Reason: Similar color and mild heat level
Instead of 통깨 (sesame seeds)
Use: Black or white sesame seeds
Reason: Equivalent flavor and presentation
🧑🍳 Cooking Instructions
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1
Preparation (EN)
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2
Prep: Trim leaves and stems (5-6cm).
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3
Blanch: Boil salt water, stems first for 5s, leaves for 30s total.
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4
Rinse: Plunge in cold water, squeeze gently to keep moist.
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5
Season: Toss with soy sauce, garlic, sesame oil, and seeds.
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6
조리 단계 (KR)
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7
손질 시든 잎 제거 및 줄기 5~6cm 절단.
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8
데치기 소금물에 줄기부터 넣고 30초 내외 데침.
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9
헹구기 찬물에 헹군 후 적당히 물기 제거.
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10
무치기 양념(간장, 마늘, 참기름, 통깨)을 넣고 버무리기.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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