Aromatic Namul Salad (Chamnamul Muchim)
Simple and Fragrant Chamnamul Salad Recipe
I used to dislike chamnamul as a child because of its slightly bitter taste, but now I can’t get enough of it! Here’s a simple recipe for making a wonderfully fragrant chamnamul salad that’s perfect as a refreshing side dish.
Ingredients- 1 pack Chamnamul (Korean potherb mustard)
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp tuna extract (or fish sauce)
- Pinch of salt
- 1 Tbsp sesame oil
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
Take one pack of fresh chamnamul. Trim off the tough ends of the stems. If the bottom parts seem too thick or fibrous, trim them down a bit to make the greens easier to eat and more tender.
Step 2
Rinse the trimmed chamnamul thoroughly under cold running water. Make sure to wash it well, paying attention to the spaces between the leaves, to remove any soil or debris.
Step 3
Fill a pot with plenty of water and add a pinch of salt. Once the water comes to a rolling boil, add the washed chamnamul and blanch it for exactly 30 seconds. Overcooking will make the texture mushy and diminish its fresh aroma, so a very quick blanch is key for a crisp and vibrant result.
Step 4
Quickly remove the blanched chamnamul from the boiling water and place it in a colander. Immediately rinse it under cold running water to cool it down. This ‘ice bath’ helps to firm up the texture, making it extra crunchy and preserving its bright green color.
Step 5
Gently squeeze out the excess water from the cooled chamnamul by pressing it lightly with your hands. Avoid squeezing too hard, as this can break the leaves. Place the squeezed chamnamul in a mixing bowl. Add the minced garlic, soy sauce, and tuna extract. Gently toss and mix the ingredients with your hands until everything is well combined. Taste the salad and adjust the seasoning by adding a tiny pinch of salt if needed, to suit your preference.
Step 6
Finally, drizzle in the sesame oil and sprinkle with toasted sesame seeds for added nutty flavor. Give it one last gentle mix. Your delicious chamnamul salad is now ready! Transfer it to a container and store it in the refrigerator to enjoy later.
