Aromatic Angelica Namul Salad Recipe
How to Make a Delicious and Healthy Angelica Namul Salad Easily
I initially mistook this for Chamnamul, but upon opening the bag at home, I discovered it was Angelica namul! Known for its distinct, fragrant aroma, Angelica can be an acquired taste due to its strong flavor. However, it’s packed with health benefits, so I decided to prepare it as a healthy dish. Angelica is known for its warming properties, making it especially beneficial for women’s health, potentially helping with irregular periods and menstrual pain. It’s also rich in calcium, phosphorus, and iron, which strengthen bones and improve bone density. This precious Angelica namul, with its slightly bitter yet unique scent, is a perfect appetite-booster, especially for adults. When blanched and seasoned lightly, it transforms into a delightful side dish that complements any meal. For a nutritious boost to women’s well-being, I highly recommend trying this Angelica namul salad!
Main Ingredients- 50g Angelica namul
- 1/3 tsp Guk-ganjang (Korean soup soy sauce)
- 1/3 tsp Fish sauce (e.g., Kkanari aekjeot)
- 2/3 tsp Sesame oil
- 1/2 tsp Sesame seeds
For Sanitizing Angelica- 500ml Water
- 1 Tbsp Vinegar
For Blanching Angelica- 500ml Water
- 1/3 tsp Salt
- 500ml Water
- 1 Tbsp Vinegar
For Blanching Angelica- 500ml Water
- 1/3 tsp Salt
Cooking Instructions
Step 1
Gently wash the fresh Angelica namul under running water. Then, in a bowl, combine 500ml of water with 1 tablespoon of vinegar. Submerge the Angelica namul in this solution and let it soak for about 10 minutes. This step helps to thoroughly clean the greens, removing any impurities or residual pesticides, ensuring they are safe and pleasant to eat.
Step 2
In a pot, bring 500ml of water to a rolling boil over high heat. Once the water is boiling vigorously, add about 1/3 teaspoon of salt. (Please note: the spoon in the photo is a small teaspoon size, so use that as a reference.)
Step 3
Carefully add the sanitized Angelica namul to the boiling water. Blanch it for a very short time, just 20-30 seconds. Blanching for too long will diminish its crisp texture and fresh aroma, so precise timing is crucial!
Step 4
Immediately after blanching, quickly remove the Angelica namul from the hot water and rinse it thoroughly under cold running water. This rapid cooling helps to preserve its vibrant green color and maintain a refreshing crunch.
Step 5
Once rinsed, gather the Angelica namul in your hands and gently squeeze out as much excess water as possible. Squeezing thoroughly prevents the salad from becoming watery and ensures the seasoning adheres well.
Step 6
Cut the squeezed Angelica namul into bite-sized pieces, approximately 5cm in length. This ensures the namul is easy to eat and that the dressing can be evenly distributed.
Step 7
Now, it’s time for seasoning! In a mixing bowl, combine the prepared Angelica namul with 1/3 teaspoon of Guk-ganjang (Korean soup soy sauce), 1/3 teaspoon of fish sauce, 2/3 teaspoon of sesame oil, and 1/2 teaspoon of sesame seeds. Gently toss everything together until well combined. The key is to mix gently to allow the flavors to meld without bruising the greens.
