Namu: Three Types of Fresh Garden Vegetable Side Dishes
Three Delightful Namu Dishes Made with Fresh Vegetables from a Home Garden
As I was finishing work, my dear sister who lives nearby called, ‘Come over and get some vegetables!’ These are three types of namu (seasoned vegetable side dishes) made with fresh vegetables lovingly grown by my brother-in-law. Enjoy these healthy and flavorful dishes made with the bounty of his garden.
Zucchini and Clam Stir-fry- 1/4 zucchini
- 150g cleaned clams
- 2 red chilies
- 5 Tbsp anchovy sauce (fish sauce)
- 3 Tbsp broth (anchovy or vegetable)
- 2 Tbsp minced garlic
- Sesame seeds
- Sesame oil
- A little cooking oil
Sweet Potato Stems and Anchovy Stir-fry- 200g boiled sweet potato stems
- 100g dried anchovies
- 3 Tbsp anchovy sauce (fish sauce)
- 2 red chilies
- 3 Tbsp broth (anchovy or vegetable)
- 2 Tbsp minced garlic
- Sesame seeds
- Sesame oil
- Salt (if needed)
- A little cooking oil
Cucumber and Shrimp Stir-fry- 2 cucumbers
- 100g shrimp
- 1 red chili
- 2 Korean green chilies (optional, for spice)
- 3 Tbsp anchovy sauce (fish sauce)
- 2 Tbsp minced garlic
- Sesame seeds
- Sesame oil
- A little cooking oil
- 200g boiled sweet potato stems
- 100g dried anchovies
- 3 Tbsp anchovy sauce (fish sauce)
- 2 red chilies
- 3 Tbsp broth (anchovy or vegetable)
- 2 Tbsp minced garlic
- Sesame seeds
- Sesame oil
- Salt (if needed)
- A little cooking oil
Cucumber and Shrimp Stir-fry- 2 cucumbers
- 100g shrimp
- 1 red chili
- 2 Korean green chilies (optional, for spice)
- 3 Tbsp anchovy sauce (fish sauce)
- 2 Tbsp minced garlic
- Sesame seeds
- Sesame oil
- A little cooking oil
Cooking Instructions
Step 1
First, let’s make the zucchini namu. For the zucchini, cut it in half lengthwise, scoop out the seeds, peel it, and then cut it into bite-sized pieces.
Step 2
Heat a little cooking oil in a pan over medium heat. Add the minced garlic and sauté until fragrant. Then, add the prepared zucchini and stir-fry briefly. Once the zucchini becomes slightly translucent, add the broth (or water) and anchovy sauce, seasoning to taste as you stir-fry.
Step 3
Add the cleaned clams and thinly sliced red chilies to the pan. Continue to stir-fry until the clams are cooked through. It’s best to cook this quickly over high heat to prevent the clams from releasing too much water.
Step 4
Finally, just before turning off the heat, drizzle in sesame oil and sprinkle with sesame seeds to enhance the nutty aroma. This completes your delicious zucchini and clam stir-fry.
Step 5
Now, let’s prepare the sweet potato stems. If you’re using pre-boiled stems, bring a pot of water to a boil with 1 tablespoon of salt. Briefly blanch the stems for a minute, then immediately rinse them under cold water. This step helps to retain their crispness and remove any bitterness.
Step 6
Cut the blanched sweet potato stems and red chilies into manageable, bite-sized pieces, about 2 inches (5 cm) long. This makes them easier to stir-fry and eat.
Step 7
In a bowl, gently mix the cut sweet potato stems with 3 tablespoons of anchovy sauce. Marinate them for about 10 minutes. This process infuses the stems with a savory depth of flavor, making them much tastier.
Step 8
Heat a little cooking oil in a pan over medium heat and sauté the minced garlic until fragrant. Add the marinated sweet potato stems and the sliced red chilies, stir-frying them together. Pour in the broth (or water) and continue to cook until the sweet potato stems are tender.
Step 9
Once the sweet potato stems are cooked, add the dried anchovies. Gently stir to combine without breaking the anchovies. Finish by drizzling in sesame oil and sprinkling with sesame seeds for a nutty finish. This makes a flavorful sweet potato stem and anchovy stir-fry. Be careful not to overcook the anchovies, as they can become tough.
Step 10
Lastly, let’s make the cucumber and shrimp stir-fry. Wash the cucumbers thoroughly; you can peel them or leave the skin on. Slice them into half-moons or diagonally. Heat a little cooking oil in a pan and sauté the minced garlic until fragrant. Add the sliced cucumbers and stir-fry them quickly, just until they are slightly tender but still crisp.
Step 11
Season with anchovy sauce. Add the prepared shrimp and the sliced chilies (red and green, if using). Stir-fry until the shrimp turn pink and are fully cooked. It’s best to cook this over high heat to prevent the cucumbers from becoming too soft and watery.
Step 12
Once the shrimp are cooked, turn off the heat. Stir in sesame oil and sprinkle with sesame seeds for added aroma. And there you have it – three delicious and refreshing namu side dishes are ready! Enjoy your homemade meal!