Savory Traditional Taste, Boreum Namul (Boiled and Seasoned Vegetables)
Quickly Made Boreum Namul with One Versatile Seasoning Sauce
Introducing Boreum Namul, a festive dish perfect for holidays or special occasions, designed to be soothing and comforting. Each vegetable offers a unique texture, flavor, and aroma, making every bite a delightful discovery. The best part? You can easily prepare all of them using just one versatile seasoning sauce! (Recipe adapted from Alto-ran.)
Main Ingredients- 250g dried bracken (gosari)
- 250g dried aster scaber (chwinamul)
- 250g dried pumpkin strips (hobakgoji)
- 250g dried taro stems (torandae)
Cooking Oils- 4 Tbsp brown rice oil
- 4 tsp perilla oil
- 4 Tbsp brown rice oil
- 4 tsp perilla oil
Cooking Instructions
Step 1
First, thoroughly rehydrate the dried taro stems and bracken by soaking them in cold water until softened. Once tender, cut them into bite-sized pieces. Typically, cutting them once horizontally and once vertically works well. (Refer to the product instructions for proper soaking times for dried vegetables.)
Step 2
Now, let’s make the versatile seasoning sauce to make all your namul delicious! In a bowl, combine the soup soy sauce, minced garlic, perilla oil, toasted sesame seeds, sugar, and finely chopped white onion. Mix them well. The secret to delicious seasoned vegetables lies within this sauce!
Step 3
Divide the prepared all-purpose seasoning sauce equally among the four types of rehydrated vegetables. Add about 2 tablespoons of sauce to each portion of namul. Using your hands, gently but firmly knead the vegetables (this is often described as ‘barak-barak’ in Korean) to ensure the seasoning is evenly distributed. It’s better to knead with some pressure rather than too gently, as long as you don’t damage the vegetables, to help the flavors meld.
Step 4
As you knead the vegetables with the sauce, they will release some liquid. Do not discard this! This precious liquid from the vegetables will be used later when stir-frying, so collect it in a separate clean bowl. This step helps to enhance the natural flavor and aroma of the vegetables.
Step 5
Once all four types of namul have been seasoned and kneaded in the same way as described above, the first stage of preparing the namul is complete. Each vegetable is now ready to absorb the delightful flavors and aromas.
Step 6
Heat a frying pan over medium-high heat. Add 1 tablespoon of brown rice oil and 1 teaspoon of perilla oil. Place one portion of the seasoned namul into the hot pan and stir-fry over high heat for about 1 minute, until the surface moisture evaporates slightly and the vegetables are lightly cooked. The key is to quickly cook to preserve the ingredients’ flavors.
Step 7
After stir-frying on high heat for 1 minute, add about 3 tablespoons of the reserved liquid collected from the vegetables to the pan. Then, reduce the heat to medium and continue to stir-fry for approximately 3 minutes. This process will result in moist and tender vegetables.
Step 8
Simply repeat the same stir-frying process for the remaining three types of namul, and your delicious Boreum Namul dishes will be complete! Enjoy the savory and healthy flavors of traditional Boreum Namul made easily at home!
