Bo-reom Namul (Three Types: Eggplant, Dried Radish Greens, Dried Pumpkin)
Make Three Types of ‘Bo-reom Namul’ for Seotdal Geumeum (Lunar New Year’s Eve)
On Seotdal Geumeum (the 15th day of the first lunar month), it was customary to eat ‘Ogokbap’ (five-grain rice) and ‘Nine Types of Namul’ to wish for a year of good health and abundant harvests. This practice provided essential nutrients like dietary fiber and minerals, which were often lacking during winter, boosting immunity and demonstrating the wisdom of our ancestors. This recipe will guide you through preparing three popular varieties: Eggplant Namul, Dried Radish Greens Namul, and Dried Pumpkin Namul, in a delicious and detailed way.
Namul Ingredients- 1 handful of Eggplant Namul (prepared)
- 1 handful of Dried Radish Greens (boiled and prepared)
- 1 handful of Dried Pumpkin
- 1 stalk of Green Onion
- 2 Tbsp minced Garlic
- Pinch of Sesame Seeds
- Sesame Oil to taste
- Cooking Oil to taste
- Water steeped with Dried Kelp (Dashima) to taste
- Ground Perilla Seeds to taste
Eggplant Namul Seasoning- Soy Sauce for soup (Guk-ganjang) to taste
- 1 Tbsp Fish Sauce (or Tuna Extract)
- 1 Tbsp Cooking Wine (Mirin/Masool)
- Pinch of Salt
- Pinch of Sesame Seeds
- Soy Sauce for soup (Guk-ganjang) to taste
- 1 Tbsp Fish Sauce (or Tuna Extract)
- 1 Tbsp Cooking Wine (Mirin/Masool)
- Pinch of Salt
- Pinch of Sesame Seeds
Cooking Instructions
Step 1
The traditional ‘Nine Types of Namul’ for Seotdal Geumeum often includes ingredients like dried radish greens, dried pumpkin, aster scaber, eggplant, spinach, soybean sprouts, radish, fernbrake, and balloon flower root. Today, we’ll focus on making three of the most popular and accessible ones: Eggplant Namul, Dried Radish Greens Namul, and Dried Pumpkin Namul.
Step 2
Since dried pumpkin is dehydrated, it needs to be rehydrated before cooking. Soak the dried pumpkin in lukewarm water for about 30 minutes until it becomes soft and pliable. Once rehydrated, gently squeeze out excess water and prepare it into bite-sized pieces.
Step 3
Place the rehydrated dried pumpkin in a bowl. Add the seasoning ingredients: 1 Tbsp Soy Sauce for soup, 1 tsp finely chopped Saeujeot (fermented salted shrimp), 1 tsp minced garlic, 1 Tbsp sesame oil, and a pinch of sesame seeds. Gently mix everything together, ensuring the seasoning is evenly distributed. Heat a pan over medium-high heat with a little cooking oil. Stir-fry the seasoned pumpkin quickly. Finish by drizzling a bit more sesame oil and sprinkling sesame seeds. Adjust seasoning with salt if needed.
Step 4
Cut the boiled dried radish greens into manageable pieces, about 3-4 cm long. In a bowl, combine the cut greens with the seasoning: 2 Tbsp Soy Sauce for soup, 1 tsp minced garlic, and 1 Tbsp sesame oil. Mix well by hand, massaging the seasoning into the greens. Heat a pan with 1 Tbsp each of cooking oil and sesame oil. Add the seasoned radish greens and stir-fry. Pour in about half a cup of the kelp-infused water, cover the pan, and let it simmer for about 5 minutes until the greens are tender. Once tender, stir in 1 Tbsp of ground perilla seeds and sauté for another minute. Finish with 1 Tbsp of sesame oil and a sprinkle of sesame seeds for a rich, nutty flavor.
Step 5
Now, let’s prepare the eggplant namul. Steam the eggplant for about 10 minutes until tender (you can also microwave it for about 5 minutes). Once steamed, let it cool slightly before shredding or cutting it into desired pieces. In a bowl, combine the steamed eggplant with the seasoning: 1 tsp minced garlic, 1 Tbsp fish sauce (or tuna extract), and 1 Tbsp cooking wine. Mix gently. Heat a pan with a little cooking oil and sesame oil. Add the seasoned eggplant and stir-fry. Pour in half a cup of the kelp-infused water, cover, and cook until the eggplant is soft. Optionally, add finely chopped Cheongyang chili peppers towards the end and mix. Drizzle with a few drops of sesame oil and sprinkle with sesame seeds to finish. Taste and adjust seasoning with Soy Sauce for soup if necessary.
Step 6
Serve these wonderfully prepared namul dishes alongside warm ‘Ogokbap’ (five-grain rice) for a truly delightful meal. They are also delicious wrapped in freshly grilled seaweed (gim). Embrace the spirit of Seotdal Geumeum with these healthy and flavorful namul dishes, and wish yourself a year filled with good fortune!
