Aromatic Chamnamul (Korean Angelica Tree Leaves) Seasoned with Doenjang
Flavorful Chamnamul Seasoned with Doenjang – A Delightful Spring Dish
Chamnamul, also known as Korean Angelica Tree Leaves, boasts a unique aroma and is rich in beta-carotene. It’s also packed with fiber, making it beneficial for digestive health. Today, we’re making a delicious Chamnamul salad seasoned with doenjang (Korean fermented soybean paste) – a perfect side dish that captures the essence of spring.
Main Ingredients
- Chamnamul (Korean Angelica Tree Leaves) 300g
Seasoning
- Doenjang (Korean fermented soybean paste) 2/3 Tbsp
- Sesame seeds (crushed) 2/3 Tbsp
- Sesame oil 1 tsp
- Doenjang (Korean fermented soybean paste) 2/3 Tbsp
- Sesame seeds (crushed) 2/3 Tbsp
- Sesame oil 1 tsp
Cooking Instructions
Step 1
First, prepare the Chamnamul by trimming any wilted or damaged parts and washing it thoroughly. Bring a pot of water to a boil and add a pinch of salt. Blanch the Chamnamul for a very short time, about 30 seconds to 1 minute. Chamnamul is delicate, so overcooking will make it mushy. Be careful not to overcook!
Step 2
Immediately after blanching, rinse the Chamnamul under cold running water to cool it down. This helps maintain its vibrant color and crisp texture. Gently squeeze out any excess water.
Step 3
Chop the Chamnamul into bite-sized pieces. In a mixing bowl, combine the blanched Chamnamul with doenjang, crushed sesame seeds, and sesame oil. Gently toss and mix everything together with your hands, ensuring the seasoning is evenly distributed.
Step 4
Your fragrant Chamnamul seasoned with doenjang is now ready! Chamnamul is known for its nutritional benefits, including beta-carotene which is good for eye and skin health, and its high fiber content aids digestion and can be helpful for those on a diet. Enjoy this delightful and healthy side dish!
