Fresh Chamnamul and Sweet Persimmon Salad
Seasonal Delicacy: October’s Chamnamul and Persimmon Salad Recipe
This recipe features fragrant Chamnamul (Korean potherb) tossed with sweet persimmons, a seasonal delight. It’s a light and refreshing salad, perfect for when you need a burst of freshness. The delightful combination of the aromatic Chamnamul and the crisp, sweet persimmon makes it an irresistible side dish that will surely become a favorite.
Main Ingredients
- 1 bunch Chamnamul (Korean potherb), cleaned and trimmed
- 1 ripe Persimmon, firm
- Small piece of Onion, thinly sliced
Dressing
- 1.5 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili powder)
- 0.5 Tbsp Fish Sauce (anchovy)
- 2 Tbsp Maesil Cheong (plum extract)
- 2 Tbsp Rice Vinegar
- 1 Tbsp Brown Sugar
- 1 Tbsp Corn Syrup (or rice syrup)
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Toasted Sesame Seeds
- 1.5 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili powder)
- 0.5 Tbsp Fish Sauce (anchovy)
- 2 Tbsp Maesil Cheong (plum extract)
- 2 Tbsp Rice Vinegar
- 1 Tbsp Brown Sugar
- 1 Tbsp Corn Syrup (or rice syrup)
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious Chamnamul and Persimmon Salad. Fresh ingredients are key to a great taste!
Step 2
First, carefully pick through the Chamnamul, removing any wilted or damaged leaves. Rinse it thoroughly under running water to wash away any dirt or debris. Gently pat it dry to remove excess moisture, then cut it into bite-sized pieces (about 5-7 cm long). Peel the persimmon, remove the core and seeds, and slice it into approximately 0.5 cm thick pieces. Thinly slice the onion into slivers.
Step 3
Now, let’s make the delicious dressing. In a large bowl, combine the soy sauce, gochugaru, fish sauce, maesil cheong, rice vinegar, brown sugar, corn syrup, sesame oil, and sesame seeds. Stir well until the sugar is completely dissolved to create a well-blended dressing. The ingredients will harmonize beautifully to create a flavorful sauce.
Step 4
Add the prepared Chamnamul, sliced persimmon, and thinly sliced onion to the large bowl with the dressing. Handle the vegetables gently to prevent them from bruising.
Step 5
Pour all of the prepared dressing over the vegetables in the bowl. Be generous with the dressing to ensure everything is well coated.
Step 6
Now, gently toss everything together until the ingredients and dressing are evenly combined. Avoid overmixing or being too rough, as this can damage the fresh texture of the Chamnamul. A light toss is key to preserving its crispness. Once everything is well coated with the dressing, your fresh and fragrant Chamnamul and Persimmon Salad is complete! Enjoy it immediately for the best flavor.
