Heartwarming Spinach Namul & Festive Korean Side Dish Assortment
A Heartfelt Feast for an Ailing Elder, Prepared with Love During the Holidays
Introducing a collection of heartwarming Korean side dishes, lovingly prepared for an elder who was unwell during the holiday season. We visited our elder brother’s family during the Lunar New Year holiday, and finding our eldest brother in poor health, we decided to make and bring some comforting dishes. This recipe collection, born from that gesture of care, includes not only the comforting spinach namul but also various other delightful dishes like seasoned bellflower root (doraji), bracken (gosari), aster scaber (chwinamul), japchae (glass noodle stir-fry), anchovy and nut stir-fry, and duck bulgogi with wild chives (dallae). These dishes will make your holiday table richer and healthier, prepared with genuine affection.
Spinach Namul Ingredients- 200g spinach
- 2 Tbsp anchovy sauce
- 2 Tbsp sesame seeds, ground
- 2 Tbsp sesame oil
Bellflower Root Stir-fry Ingredients- 100g bellflower root
- 1 Tbsp anchovy sauce
- 5 Tbsp broth
- 1 Tbsp sesame seeds, ground
- 1 Tbsp sesame oil
Bracken Namul Ingredients- 150g bracken
- 2 Tbsp anchovy sauce
- 3 Tbsp broth
- 2 Tbsp sesame seeds, ground
- 2 Tbsp sesame oil
Aster Scaber Stir-fry Ingredients- 50g dried aster scaber
- 2 Tbsp anchovy sauce
- 5 Tbsp anchovy broth
- 2 Tbsp sesame seeds, ground
- 2 Tbsp sesame oil
Japchae Ingredients- 400g glass noodles
- 5 shiitake mushrooms
- 1/2 carrot
- 2 sheets flat fish cake
- 150g pork
- 1/2 onion
- 1 handful garlic chives
- 1 handful Korean water parsley
- 1 cup soy sauce
- Sesame seeds, to taste
- Sesame oil, to taste
- Cooking oil, to taste
Anchovy & Nut Stir-fry Ingredients- 100g dried anchovies
- 10g sunflower seeds
- 10g pumpkin seeds
- 1 Tbsp soy sauce
- 5 Tbsp water
- 5 Tbsp rice syrup
- 2 Tbsp sesame seeds, ground
- 2 Tbsp mayonnaise
Duck Bulgogi with Wild Chives Ingredients- 1kg pre-marinated duck bulgogi (store-bought)
- 1/2 stalk green onion
- 1 bundle wild chives (dallae)
- 1 Tbsp minced garlic
- 2 Tbsp sesame seeds, ground
- 100g bellflower root
- 1 Tbsp anchovy sauce
- 5 Tbsp broth
- 1 Tbsp sesame seeds, ground
- 1 Tbsp sesame oil
Bracken Namul Ingredients- 150g bracken
- 2 Tbsp anchovy sauce
- 3 Tbsp broth
- 2 Tbsp sesame seeds, ground
- 2 Tbsp sesame oil
Aster Scaber Stir-fry Ingredients- 50g dried aster scaber
- 2 Tbsp anchovy sauce
- 5 Tbsp anchovy broth
- 2 Tbsp sesame seeds, ground
- 2 Tbsp sesame oil
Japchae Ingredients- 400g glass noodles
- 5 shiitake mushrooms
- 1/2 carrot
- 2 sheets flat fish cake
- 150g pork
- 1/2 onion
- 1 handful garlic chives
- 1 handful Korean water parsley
- 1 cup soy sauce
- Sesame seeds, to taste
- Sesame oil, to taste
- Cooking oil, to taste
Anchovy & Nut Stir-fry Ingredients- 100g dried anchovies
- 10g sunflower seeds
- 10g pumpkin seeds
- 1 Tbsp soy sauce
- 5 Tbsp water
- 5 Tbsp rice syrup
- 2 Tbsp sesame seeds, ground
- 2 Tbsp mayonnaise
Duck Bulgogi with Wild Chives Ingredients- 1kg pre-marinated duck bulgogi (store-bought)
- 1/2 stalk green onion
- 1 bundle wild chives (dallae)
- 1 Tbsp minced garlic
- 2 Tbsp sesame seeds, ground
- 50g dried aster scaber
- 2 Tbsp anchovy sauce
- 5 Tbsp anchovy broth
- 2 Tbsp sesame seeds, ground
- 2 Tbsp sesame oil
Japchae Ingredients- 400g glass noodles
- 5 shiitake mushrooms
- 1/2 carrot
- 2 sheets flat fish cake
- 150g pork
- 1/2 onion
- 1 handful garlic chives
- 1 handful Korean water parsley
- 1 cup soy sauce
- Sesame seeds, to taste
- Sesame oil, to taste
- Cooking oil, to taste
Anchovy & Nut Stir-fry Ingredients- 100g dried anchovies
- 10g sunflower seeds
- 10g pumpkin seeds
- 1 Tbsp soy sauce
- 5 Tbsp water
- 5 Tbsp rice syrup
- 2 Tbsp sesame seeds, ground
- 2 Tbsp mayonnaise
Duck Bulgogi with Wild Chives Ingredients- 1kg pre-marinated duck bulgogi (store-bought)
- 1/2 stalk green onion
- 1 bundle wild chives (dallae)
- 1 Tbsp minced garlic
- 2 Tbsp sesame seeds, ground
- 100g dried anchovies
- 10g sunflower seeds
- 10g pumpkin seeds
- 1 Tbsp soy sauce
- 5 Tbsp water
- 5 Tbsp rice syrup
- 2 Tbsp sesame seeds, ground
- 2 Tbsp mayonnaise
Duck Bulgogi with Wild Chives Ingredients- 1kg pre-marinated duck bulgogi (store-bought)
- 1/2 stalk green onion
- 1 bundle wild chives (dallae)
- 1 Tbsp minced garlic
- 2 Tbsp sesame seeds, ground
Cooking Instructions
Step 1
1. Making Tender Spinach Namul: Start by carefully trimming and washing the fresh spinach. Blanch it in boiling water until it turns a vibrant green, then immediately plunge it into cold water to stop the cooking. Squeeze out any excess water thoroughly. Cut the spinach into bite-sized pieces and place in a large bowl. Gently mix with anchovy sauce, ground sesame seeds, and sesame oil until well combined. This creates a wonderfully tender and flavorful spinach namul. The anchovy sauce adds a wonderful savory depth.
Step 2
2. Crispy Bellflower Root Stir-fry: Prepare the bellflower root by rubbing it with salt and a pinch of sugar to help draw out any bitterness, then rinse it under cold water. Blanch the prepared bellflower root in boiling water for a short time. Drain well and season with anchovy sauce, massaging it in gently. Add the anchovy sauce gradually to achieve the desired saltiness.
Step 3
Finish by adding sesame oil and ground sesame seeds, then briefly stir-fry to combine. Be careful not to overcook, as this can make the bellflower root tough. This results in a fragrant bellflower root stir-fry.
Step 4
3. Tender Bracken Namul Stir-fry: If using dried bracken, rehydrate it by soaking in water, then boil it in rice water until tender. Cut the cooked bracken into bite-sized pieces. Heat a pan with sesame oil and add the prepared bracken. Stir-fry for a minute, then add anchovy sauce and continue to stir-fry until the seasoning is well absorbed.
Step 5
Once the bracken is tender, turn off the heat and mix in ground sesame seeds. A final drizzle of sesame oil enhances the aroma, completing this delicious bracken namul stir-fry.
Step 6
4. Fragrant Aster Scaber Stir-fry: For dried aster scaber, boil it in water until very tender, then rinse under cold water and squeeze out excess moisture. Cut into manageable pieces. In a pan, combine the aster scaber with anchovy sauce, minced garlic, and anchovy broth. Gently mix and knead the ingredients together. Stir-fry over low heat until the aster scaber is tender.
Step 7
Just before finishing, add ground sesame seeds and sesame oil and stir briefly. This will bring out the wonderfully aromatic flavor of the aster scaber, making it a delightful side dish.
Step 8
5. Making Hearty Japchae: Begin the japchae by marinating the pork with 1 tablespoon of soy sauce and a little sesame oil. Thinly slice the flat fish cakes, shiitake mushrooms, carrot, and onion. It’s often best to stir-fry each ingredient separately to maintain their individual flavors and textures. You can use different pans or a wok for this.
Step 9
Heat a pan with cooking oil. Add the marinated pork, sliced fish cakes, and shiitake mushrooms in order, stir-frying as you go. Once the pork is cooked through, add the julienned carrots and onions and stir-fry briefly. The key is to keep the vegetables slightly crisp rather than overcooking them.
Step 10
Set aside the stir-fried ingredients. In another pan, heat a little cooking oil and stir-fry the cooked glass noodles. Add a touch of cooking oil, soy sauce, and minced garlic to the noodles while stir-frying; this prevents them from becoming sticky and adds a nice sheen. Let all the cooked components cool slightly.
Step 11
Combine all the stir-fried ingredients and cooled noodles in a large bowl. Add the chopped garlic chives and Korean water parsley. Season with soy sauce, sesame oil, and sesame seeds, mixing thoroughly. For a touch of sweetness, you can add a little sugar to your preference. Your delicious japchae is now ready!
Step 12
6. Crispy and Savory Anchovy and Nut Stir-fry: Remove any debris from the dried anchovies and toast them in a dry pan over medium heat to eliminate any fishy smell. Push the anchovies to one side of the pan. In the cleared space, add soy sauce, water, and rice syrup, bringing it to a boil. Once boiling, mix everything together and stir-fry until the syrup coats the anchovies evenly.
Step 13
Add the sunflower seeds and pumpkin seeds to the pan and continue to stir-fry. Finally, turn off the heat and mix in ground sesame seeds and mayonnaise. The mayonnaise adds a delightful creaminess and prevents the anchovies from becoming too hard. This creates a wonderfully crunchy and flavorful snack.
Step 14
7. Fragrant Duck Bulgogi with Wild Chives: Heat a pan and add the pre-marinated duck bulgogi along with minced garlic. Stir-fry until the duck is cooked through and slightly browned.
Step 15
Once the duck is cooked, add the sliced green onions and the root parts of the wild chives. Stir-fry until the green onions soften and the wild chives begin to wilt. The peppery notes of the wild chives will complement the rich flavor of the duck.
Step 16
Finish by sprinkling generously with ground sesame seeds. Add the chopped leafy parts of the wild chives and stir-fry for just another moment to retain their freshness and bright flavor. Overcooking will diminish the delicate aroma of the wild chives, so a quick stir-fry over high heat is recommended. Enjoy this dish with a warm bowl of rice.
