Savory Stir-Fried Chamnamul (Abalone Mushroom Greens)
A Unique Delicacy: Stir-fried Chamnamul (Abalone Mushroom Greens), especially when using frozen.
I’ve recreated a delicious stir-fry using boiled and frozen chamnamul (abalone mushroom greens). When fresh mountain vegetables are scarce, this dish offers a wonderfully tender and flavorful experience. Its unique taste makes it a truly special treat.
Ingredients
- 1 handful boiled chamnamul (approx. 100-150g)
- 1/4 onion (thinly sliced)
- 1/2 green onion (sliced diagonally)
- 2 Tbsp cooking oil
- 1 cup kelp stock (approx. 200ml)
Seasoning
- 1/2 Tbsp minced garlic
- 1/2 Tbsp homemade soybean paste (use regular if unavailable)
- 1 Tbsp perilla oil
- 1 Tbsp cooking wine (mirin)
- 1 tsp soy sauce
- 1 Tbsp anchovy sauce (or a little more soy sauce if unavailable)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp homemade soybean paste (use regular if unavailable)
- 1 Tbsp perilla oil
- 1 Tbsp cooking wine (mirin)
- 1 tsp soy sauce
- 1 Tbsp anchovy sauce (or a little more soy sauce if unavailable)
Cooking Instructions
Step 1
First, thaw the boiled and frozen chamnamul by rinsing it under cold water and then squeezing out any excess moisture thoroughly. Place the thawed chamnamul in a mixing bowl. Add all the seasoning ingredients: minced garlic, soybean paste, perilla oil, and cooking wine. Gently mix and knead with your hands until well combined. Let this marinate for about 10 minutes to allow the flavors to meld into the greens.
Step 2
Peel and thinly slice the onion. Wash the green onion and slice it diagonally, including the white and green parts. These vegetables will add a wonderful aroma and flavor to the stir-fry.
Step 3
Heat 2 tablespoons of cooking oil in a pan over medium-low heat. Add the sliced onion and green onion and stir-fry. It’s important to cook them until the onion becomes translucent and releases its natural sweetness, which builds a flavorful base.
Step 4
Once the onion starts to turn translucent, add the marinated chamnamul to the pan. Continue to stir-fry together for about 3-4 minutes over medium heat. Cook until the greens are tender and the seasoning is evenly distributed. Be careful not to let the greens become too dry.
Step 5
Now it’s time to deepen the flavors. Pour in 1 cup of kelp stock, 1 teaspoon of soy sauce, and 1 tablespoon of anchovy sauce. Stir everything together well. Taste the mixture and adjust the seasoning if needed; you can add a little more soy sauce if it’s not salty enough. Once adjusted, cover the pan with a lid and simmer over medium-low heat for about 2-3 minutes, allowing the greens to absorb the stock and seasonings.
Step 6
After simmering, stir in 1 tablespoon of perilla oil and a sprinkle of sesame seeds for a nutty aroma and flavor. Give it one or two gentle stirs to combine everything without mashing the ingredients. This will enhance the overall taste.
Step 7
Transfer the delicious stir-fried chamnamul to a serving dish. This healthy and flavorful dish is now complete! It makes a wonderful accompaniment to a warm bowl of rice.
