Bangpungnamul Geotjeori: Fresh Salad-Style Seasoned Angelica
A Refreshing Bangpungnamul Geotjeori, Like a Light and Zesty Salad
This is a salad-like geotjeori, made without blanching, allowing you to fully savor the unique aroma of bangpungnamul. It’s a wonderfully light and palate-awakening dish.
Vegetable Ingredients
- 100g Bangpungnamul (Angelica keiskei) – select fresh, tender leaves
- 1 Cheongyang pepper (or to taste)
- 1 Red chili pepper (for color)
- A little vinegar (for washing the bangpungnamul)
Dressing Ingredients
- 1 Tbsp Soy Sauce
- 1 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame Oil
- 1 tsp Vinegar
- 1 tsp Fish Sauce (or Tuna Extract)
- 1 tsp Minced Garlic
- 1 tsp Toasted Sesame Seeds
- 1 Tbsp Soy Sauce
- 1 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame Oil
- 1 tsp Vinegar
- 1 tsp Fish Sauce (or Tuna Extract)
- 1 tsp Minced Garlic
- 1 tsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare the bangpungnamul. Gently pluck only the fresh, tender leaves and discard any tough stems. Soak the leaves in water with a little vinegar for about 10 minutes; this helps to mellow any bitterness and wash away impurities. Afterwards, rinse them thoroughly under cold running water several times and drain well.
Step 2
Wash the red and Cheongyang chili peppers, remove their stems, and thinly slice them into rounds. Cheongyang peppers add spiciness, so adjust the amount to your preference or remove the seeds if you prefer less heat.
Step 3
Cut the prepared bangpungnamul into bite-sized pieces. Aim for lengths of about 3-4 cm; cutting them too small might reduce the pleasant crispness.
Step 4
In a large bowl, combine the bangpungnamul and the sliced chili peppers. Add all the dressing ingredients (soy sauce, plum extract, gochugaru, sesame oil, vinegar, fish sauce, minced garlic, and sesame seeds). Gently toss everything together with your hands to evenly coat the greens with the dressing. Be careful not to overmix or crush the leaves.
Step 5
Transfer the well-seasoned bangpungnamul geotjeori to a serving dish. It can be enjoyed immediately for a fresh, crisp texture, or allowed to sit for a short while to let the flavors meld further.
