How to Make 11 Assorted Namul for Full Moon Day
Make 11 Types of Korean Side Dishes (Namul) – Simple Recipes for Each
I prepared these 11 assorted namul dishes in advance to share for the Full Moon day. By creating a golden ratio for the seasoning sauce, it becomes much easier and less cumbersome to season each dish. Enjoy making your table even more abundant with these delicious namul.
Main Ingredients- Chwinamul (Aster scaber)
- Eomnamusoon (Angelica tree shoots)
- Nungeunghma (Aralia elata shoots)
- Daraesoon (Vitis coignetiae shoots)
- Dureup (Aralia elata shoots)
- Hobakgoji (Dried Korean zucchini)
- Gajinamul (Dried eggplant)
- Gosari (Dried bracken)
- Dried Shiitake Mushrooms
- Dried Enoki Mushrooms
Seasoning Ingredients- 2 cups Ganjang (Soy sauce)
- 1 cup Myeolchi Aekjeot (Anchovy sauce)
- 1/3 cup Guk-ganjang (Soup soy sauce / oyster sauce)
- 2 Tbsp Black Pepper
- Deulgireum (Perilla oil)
- Olive Oil
- Deulkkae-garu (Ground perilla seeds)
- Scallions (chopped)
- Minced Garlic
- 2 cups Ganjang (Soy sauce)
- 1 cup Myeolchi Aekjeot (Anchovy sauce)
- 1/3 cup Guk-ganjang (Soup soy sauce / oyster sauce)
- 2 Tbsp Black Pepper
- Deulgireum (Perilla oil)
- Olive Oil
- Deulkkae-garu (Ground perilla seeds)
- Scallions (chopped)
- Minced Garlic
Cooking Instructions
Step 1
We will prepare and stir-fry a total of 11 varieties of namul, including Chwinamul, Eomnamusoon, Nungeunghma, Daraesoon, Dureup, Hobakgoji, Gajinamul, Gosari, dried shiitake, and dried enoki mushrooms, in a simple stir-fry method.
Step 2
For ingredients that require pre-boiling, boil them the day before. For frozen items like Dureup, Eomnamusoon, Chwinamul, Daraesoon, and Nungeunghma, thaw them before use.
Step 3
Soak the dried Hobakgoji until softened. Boil the Gosari and Mucheong Siraegi (dried radish greens) the day before. Dried eggplant should be soaked and then lightly blanched to achieve a tender texture.
Step 4
Make the all-purpose seasoning sauce: Mix 2 cups Ganjang (soy sauce), 1 cup Myeolchi Aekjeot (anchovy sauce), 1/3 cup Guk-ganjang (oyster sauce), 2 Tbsp black pepper, and 1 cup of the water used to soak the shiitake mushrooms. Pre-mixing this sauce makes seasoning namul quick and convenient.
Step 5
In addition to the seasoning sauce, prepare minced garlic, chopped scallions, perilla oil, cooking oil, sesame seeds, and ground perilla seeds. These ingredients are not used for all namul but are selectively added to specific types, like Siraegi and Hobakgoji, to enhance their flavor.
Step 6
Season the 11 types of prepared namul individually. Add the prepared seasoning sauce little by little and gently massage the namul with your hands to mix. Pre-seasoning helps to shorten the cooking time later.
Step 7
When seasoning, use an appropriate amount of the seasoning sauce, minced garlic, perilla oil, and cooking oil, then gently mix by hand. Pre-seasoning allows you to simply add chopped scallions and sesame seeds at the end when stir-frying, making the process much easier. Ensure all namul are thoroughly coated with the seasoning.
Step 8
For the namul that have been pre-seasoned, set aside those that will require ground perilla seeds when stir-frying. Decide whether to use ground perilla seeds based on the type of namul to add the final aromatic touch.
Step 9
Stir-fry the prepared namul one by one in a pan. If the seasoning seems insufficient during the stir-frying process, add a little more of the seasoning sauce to adjust the taste. Stir-fry each namul carefully according to its characteristics to complete these delicious Full Moon dishes.
