Crispy and Savory Stir-Fried Stems (Gungchae Namul)
How to Make Stir-Fried Gungchae Namul, Stem Lettuce Stir-fry, Simple Side Dish, Lettuce Stem Stir-fry
Gungchae namul, also known as ‘ttungchae’ or ‘hwangchae,’ is made from the thick stems of lettuce, characterized by their substantial texture. After peeling, these stems offer a delightful crispiness, akin to celery, with a unique ‘odok-odok’ (chewy yet firm) bite that makes it hard to put your chopsticks down. Rich in vitamins A, B, and C, Gungchae namul is beneficial for vision protection, preventing night blindness, relieving fatigue, boosting immunity, preventing colds, and improving skin health. Its high water and fiber content also aids in preventing constipation. Today, we’re excited to share a recipe for Gungchae Namul Stir-fry, enhanced with the fragrant aroma of sesame oil and the nutty taste of sesame seeds, offering a delightful twist on this versatile vegetable. Enjoy this simple yet special side dish that adds both flavor and texture to your meals.
Ingredients (measured by Korean rice spoon)- Rehydrated Gungchae stems 300g
- Green onion (chopped) 2 Tbsp
- Coin broth cube 1 pc (or 100ml anchovy broth)
- Water 100ml (adjust as needed for broth consistency)
Seasoning- Soup soy sauce 1 Tbsp
- Fish sauce (or tuna extract) 1 Tbsp
- Minced garlic 0.7 Tbsp
- Ground sesame seeds (or perilla seed powder) 1 Tbsp
- Sesame oil (or perilla oil) 1 Tbsp
- Cooking oil (e.g., grapeseed oil) 1 Tbsp
- Soup soy sauce 1 Tbsp
- Fish sauce (or tuna extract) 1 Tbsp
- Minced garlic 0.7 Tbsp
- Ground sesame seeds (or perilla seed powder) 1 Tbsp
- Sesame oil (or perilla oil) 1 Tbsp
- Cooking oil (e.g., grapeseed oil) 1 Tbsp
Cooking Instructions
Step 1
While traditional holiday namul dishes are wonderful, today we’re making a truly special one: Stir-Fried Gungchae Namul! Also known as ‘ttungchae,’ ‘lettuce stem stir-fry,’ or ‘sangchu-dae namul,’ gungchae boasts a unique, satisfying crunch that makes it a favorite. While often prepared with perilla oil and perilla seed powder, we’ll explore a delicious variation using sesame oil and sesame seeds for a wonderfully nutty flavor profile that complements its signature crispiness.
Step 2
Using pre-cooked and rehydrated gungchae stems significantly simplifies the preparation process. Thoroughly rinse the gungchae stems under running water. Rub them gently between your hands to ensure they are clean and free of any debris.
Step 3
After rinsing and draining the gungchae, arrange them neatly in a pan. Meanwhile, prepare the broth by dissolving one coin broth cube (or using pre-made anchovy broth) in hot water. This broth will add depth of flavor to our stir-fry.
Step 4
Cut the prepared gungchae stems into bite-sized pieces, approximately 5cm (about 2 inches) long. For most dried vegetable dishes, seasoning them briefly before stir-frying allows the flavors to penetrate more deeply, resulting in a more delicious side dish.
Step 5
Begin seasoning the cut gungchae by adding soup soy sauce and fish sauce (or tuna extract). Soup soy sauce adds a subtle savory depth, while fish sauce provides a richer umami flavor. Incorporate the minced garlic to enhance the overall aroma and taste.
Step 6
Next, add 1 tablespoon of sesame oil (or perilla oil) for a rich, nutty aroma, and 1 tablespoon of cooking oil (grapeseed oil is recommended) for a smooth stir-fry. Gently mix everything together with your hands to ensure the seasonings are evenly distributed. This marinating step is crucial for infusing the gungchae with flavor.
Step 7
Heat the pan over medium heat and stir-fry the seasoned gungchae. Once slightly cooked, pour in the prepared broth (about 100ml) and cover the pan. Let it simmer until the gungchae is tender to your liking. After checking for tenderness, stir in 1 tablespoon of ground sesame seeds (or perilla seed powder) for an extra layer of nutty flavor. This creates a different, yet equally delightful, nutty profile compared to using perilla oil and powder.
Step 8
Finally, add the chopped green onions and stir-fry briefly until fragrant. Your delicious Gungchae Namul Stir-fry is ready! Even without perilla seeds, the crisp texture and savory sesame oil aroma make this dish incredibly appetizing. If you find it needs more seasoning, a pinch of salt can be added, but the soup soy sauce and fish sauce should provide ample depth and umami.
Step 9
To achieve a moist and flavorful stir-fry, it’s best to cook it until there’s a little bit of sauce remaining in the pan. This ensures the gungchae stays tender and doesn’t dry out, making for a more enjoyable eating experience.
Step 10
Gungchae stems are versatile and can be made into pickles or stir-fried like this. Their unique ‘odok-odok’ texture is incredibly satisfying with every bite, making it a highly addictive side dish. You often see it served as a side at upscale restaurants, and it’s surprisingly easy to make at home. Try it and elevate your home-cooked meals!
Step 11
This dish is not spicy or overly strong in flavor, making it a great option for children. It’s also an excellent addition to lunchboxes, sure to be a hit. The delightful ‘odok-odok’ sound as you chew can even brighten your mood!
Step 12
Though perhaps unfamiliar, Gungchae Namul Stir-fry has a unique charm that, once tasted, is unforgettable. It’s a wonderfully textured side dish that awakens the appetite. Enjoy this delightful home-style recipe that’s sure to win you over. Happy cooking!
