Crispy and Fragrant Gochutleaf (Chili Pepper Leaves) Namul Salad Recipe
Healthy Vegetable Side Dish Made with Aromatic Gochutleaf
Introducing a nutritious and flavorful Gochutleaf Namul salad, highlighting the fresh, vibrant taste of these young chili pepper leaves. Slightly bitter yet wonderfully aromatic, this dish offers a delightful crisp texture, perfect to stimulate your appetite, especially when it’s low. With a simple preparation process, anyone can easily follow along. The rich aroma of perilla oil (deulgireum) and the satisfying crunch of sesame seeds combine to create a truly delicious experience. Elevate your healthy home-cooked meals with this wonderful Gochutleaf Namul. Make it now!
Main Ingredients
- 1 bunch of Gochutleaf (about 160g after blanching)
Seasoning Ingredients
- 1.5 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp chopped green onion
- 0.5 Tbsp minced garlic
- 1 Tbsp perilla oil (Deulgireum)
- 0.5 Tbsp ground toasted sesame seeds
Adjusting Seasoning
- Pinch of salt
- 1.5 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp chopped green onion
- 0.5 Tbsp minced garlic
- 1 Tbsp perilla oil (Deulgireum)
- 0.5 Tbsp ground toasted sesame seeds
Adjusting Seasoning
- Pinch of salt
Cooking Instructions
Step 1
I’ve prepared one bunch of fresh Gochutleaf. Although the bunch looks quite large, it makes up to just about one serving once blanched and seasoned. First, spread out the Gochutleaf and trim any tough-looking stems.
Step 2
Next, rinse the trimmed Gochutleaf under running water about 1 to 2 times. Nowadays, produce is often sold very clean, so you don’t really need to do much more than a light rinse.
Step 3
Now, we’ll briefly blanch the Gochutleaf. Pour about 5 cups of water into a pot and add 0.5 Tbsp of salt. Adding a little salt while blanching helps to maintain a vibrant color and subtly season the leaves.
Step 4
Wait until the water comes to a rolling boil. The water needs to be steaming hot to properly blanch the leaves.
Step 5
Once the water is boiling, add all the prepared Gochutleaf and blanch for a very short time – less than 15 seconds! Gochutleaf is a tender vegetable and cooks quickly, so avoid over-blanching.
Step 6
If you stir with chopsticks, gently flip the leaves once to ensure they are evenly blanched. Blanching for too long will make them mushy and reduce their flavor and characteristic aroma, so be mindful of the timing.
Step 7
Quickly drain the blanched Gochutleaf into a colander and rinse them under cold running water 2 to 3 times. This stops the cooking process and helps preserve their crisp texture.
Step 8
After rinsing in cold water, gently squeeze out as much excess water as possible with your hands. Any remaining water can make the dish watery and affect the texture, so this squeezing step is quite important.
Step 9
Gently loosen and spread out the squeezed Gochutleaf. This preparation ensures that the seasoning will be evenly distributed.
Step 10
Now it’s time to season. In a bowl, add the prepared Gochutleaf, 1.5 Tbsp of soup soy sauce, 0.5 Tbsp of minced garlic, and 1 Tbsp of nutty perilla oil.
Step 11
Add 2 Tbsp of chopped green onion and 0.5 Tbsp of ground toasted sesame seeds for a final touch of aroma and flavor.
Step 12
Put on disposable gloves and gently mix the ingredients by ‘jo-mol-jo-mol’ (massaging motion) until the seasoning is well combined. Taste and adjust the seasoning with a pinch of salt if needed. Be careful not to over-mix or mash the leaves.
Step 13
Your fragrant and delicious Gochutleaf Namul is ready! Add this healthy and appealing vegetable side dish to your table.
