Fragrant Spring Namul Salad with Apple (Chamnamul Muchim)
How to Make Fresh Chamnamul Salad in 5 Minutes (Chamnamul and Apple Salad Recipe)
Introducing a refreshing Chamnamul salad recipe that will awaken your appetite on a warm spring day. This Chamnamul and apple salad, ready in just 5 minutes, is perfect as a side dish for grilled meats or as a simple rice accompaniment. By combining fresh Chamnamul with the crispness of apple and onion, and dressing it in a sweet, sour, and spicy sauce, you’ll enjoy a burst of freshness and delightful textures in every bite. The process is incredibly easy, making it accessible for beginners. Create a special meal with this Chamnamul salad, brimming with the essence of spring!
Main Ingredients- 150g Chamnamul (Korean potherb)
- 1/2 Onion
- 1/2 Apple
Seasoning- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 2 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Minced Garlic
- 2 Tbsp Sugar
- 2 Tbsp Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 2 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Minced Garlic
- 2 Tbsp Sugar
- 2 Tbsp Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare 150g of fresh Chamnamul. Chamnamul wilts quickly once dressed, so it’s best to mix it right before you plan to eat it for the freshest taste. Gently inspect the stems and leaves, removing any wilted leaves or impurities.
Step 2
Fill a bowl with enough water to submerge the Chamnamul. Swish the stems and leaves gently in the water to wash away any dirt or debris. Rinse thoroughly by changing the water 3-4 times until the greens are completely clean.
Step 3
Drain the thoroughly washed Chamnamul in a colander and rinse briefly under running water. Gently shake off excess water before mixing. Properly draining the greens ensures the dressing adheres well and doesn’t become watery.
Step 4
Adding apple and onion to the Chamnamul will introduce a delightful crunchy texture and subtle sweetness, making the salad even more delicious. You can use just one of them, or both for an enhanced flavor profile. They complement the herbaceous notes of Chamnamul beautifully.
Step 5
Trim off any dirty or tough ends from the Chamnamul stems. While you can remove the stems if they seem tough, I prefer to keep them as they offer a pleasant crispness, similar to water parsley stems, and it’s a shame to waste them.
Step 6
Once the Chamnamul is prepped and washed, cut it into bite-sized pieces. Cutting them into manageable lengths makes them easier to eat and ensures the dressing coats them evenly.
Step 7
Transfer all the cut Chamnamul into a large mixing bowl.
Step 8
Add the thinly sliced apple and onion to the bowl with the Chamnamul. Feel free to adjust the amount of apple and onion to your preference; I like to add a generous amount for extra crunch and sweetness.
Step 9
Now, prepare and add all the seasoning ingredients that will give the Chamnamul salad its signature flavor. The ingredients are: 3 Tbsp Gochugaru, 2 Tbsp Fish Sauce, 2 Tbsp Plum Extract, 1 Tbsp Minced Garlic, 2 Tbsp Sugar, 2 Tbsp Vinegar, 1 Tbsp Sesame Oil, and 1 Tbsp Toasted Sesame Seeds.
Step 10
Gently toss everything together with your hands until the ingredients and seasonings are well combined. Be careful not to overmix or crush the Chamnamul; the goal is to coat everything evenly without bruising the greens.
Step 11
Serve the beautifully prepared Chamnamul and apple salad in a dish. The unique fragrant aroma of Chamnamul, combined with the sweet, sour, and spicy dressing and the crisp apple and onion, creates a truly exquisite dish. This dressing is also versatile and can be used for other fresh herb salads like water parsley, crown daisy, or sea purslane. Brighten up your meal with this refreshing spring herb salad!
