Fragrant Namul with Dried Seasoned Bean Paste: A Spring Delight
Delicious Namul Made with Fresh Winter Jasmine Root
Perfect for when you lack appetite! Winter jasmine root (Naengi) is an alkaline vegetable that aids digestion and stimulates appetite. It’s also rich in protein, vitamins, and minerals, making it a healthy choice. Its unique slightly bitter taste and fragrant aroma are particularly delightful in early spring, making it suitable for various dishes like namul (seasoned vegetables), soups, and pancakes. Shall we make a fragrant namul with dried seasoned bean paste, filled with the essence of spring?
Main Ingredients- 100g fresh Winter Jasmine Root (Naengi)
- 1 tsp Doenjang (Korean fermented soybean paste)
- 1/2 tsp Gochujang (Korean chili paste)
- 1/2 tsp Sesame oil
- 1 tsp Salt (for blanching)
Cooking Instructions
Step 1
Prepare the fresh Winter Jasmine Root. First, use a knife to scrape off any soil and fine roots from the base of the Naengi to clean it thoroughly. Trim any excess roots if they are too dirty.
Step 2
Rinse the cleaned Naengi several times under running water to ensure no soil or impurities remain. Be sure to wash between the leaves, as soil can accumulate there.
Step 3
Bring a pot of water to a boil with 1 tsp of salt. Briefly blanch the thoroughly washed Naengi for about 30 seconds to 1 minute. The key is to maintain its crisp texture and aroma. Be careful not to over-blanch, as it can become mushy.
Step 4
Immediately after blanching, transfer the Naengi to cold water and rinse it quickly. This helps to preserve its vibrant green color and crisp texture.
Step 5
Gently grasp the blanched Naengi with both hands and squeeze out as much water as possible. If too much water remains, the seasoning will be diluted.
Step 6
Place the squeezed Naengi in a bowl. Add 1 tsp of doenjang, 1/2 tsp of gochujang, and 1/2 tsp of sesame oil. Gently mix and toss the ingredients together with your hands until well combined. You can add sesame seeds for garnish if desired. Enjoy!
