Seasoned Windbreak Leaf (Bangpum Namul) – A Delicious Spring Side Dish
Boost Your Appetite with Spring Greens: Seasoned Windbreak Leaf (Bangpum Namul) – A Recipe Featuring Its Unique Bitter Taste and Health Benefits
Introducing a delightful recipe for seasoned windbreak leaf (Bangpum Namul), a side dish celebrated for its aromatic and subtly bitter flavor. This healthy and appealing dish is perfect for revitalizing your appetite during springtime, offering simple preparation with a deep, satisfying taste.
Main Ingredients- 150g fresh Bangpum Namul (thoroughly cleaned)
For Blanching- 1 Tbsp cooking oil (to maintain a vibrant color and remove any grassy smell)
- 1/2 Tbsp coarse salt (to keep the greens crisp and add a subtle salinity)
Seasoning- 1/2 Tbsp Doenjang (Korean soybean paste) (for a savory and deep flavor)
- 1/2 Tbsp Gochujang (Korean chili paste) (for a sweet and spicy umami kick)
- 1/3 Tbsp Gochugaru (Korean chili flakes) (for color and mild heat)
- 1 Tbsp Tuna Extract (a secret ingredient for maximizing umami)
- 1 Tbsp minced garlic (for a pungent aroma)
- 2 Tbsp sesame oil (for a nutty aroma and smooth texture)
- 1 Tbsp corn syrup or honey (for a subtle sweetness and gloss)
- A pinch of toasted sesame seeds (for nutty crunch and visual appeal)
- 1 Tbsp cooking oil (to maintain a vibrant color and remove any grassy smell)
- 1/2 Tbsp coarse salt (to keep the greens crisp and add a subtle salinity)
Seasoning- 1/2 Tbsp Doenjang (Korean soybean paste) (for a savory and deep flavor)
- 1/2 Tbsp Gochujang (Korean chili paste) (for a sweet and spicy umami kick)
- 1/3 Tbsp Gochugaru (Korean chili flakes) (for color and mild heat)
- 1 Tbsp Tuna Extract (a secret ingredient for maximizing umami)
- 1 Tbsp minced garlic (for a pungent aroma)
- 2 Tbsp sesame oil (for a nutty aroma and smooth texture)
- 1 Tbsp corn syrup or honey (for a subtle sweetness and gloss)
- A pinch of toasted sesame seeds (for nutty crunch and visual appeal)
Cooking Instructions
Step 1
First, trim off the tough stems from the Bangpum Namul, as they can be fibrous. Use only the tender leaves. Ensure the greens are thoroughly washed.
Step 2
Bring a pot of water to a boil and add 1 Tbsp of cooking oil and 1/2 Tbsp of coarse salt. Quickly blanch the prepared Bangpum Namul for about 40 seconds. Avoid overcooking, as it can make the leaves mushy. The oil helps preserve the vibrant green color, and the salt maintains a crisp texture.
Step 3
Immediately after blanching, rinse the Bangpum Namul under cold running water to stop the cooking process and cool them down. This will ensure a crispier texture and brighter color. Gently squeeze out excess water.
Step 4
In a bowl with the drained Bangpum Namul, add all the seasoning ingredients: Doenjang, Gochujang, Gochugaru, tuna extract, minced garlic, sesame oil, corn syrup, and toasted sesame seeds. Gently mix and toss the leaves with your hands until the seasoning is evenly distributed. The key is to be gentle to avoid bruising the leaves.
Step 5
The name ‘Bangpum Namul’ is said to come from its reputed ability to prevent ‘wind strokes’ (jungpung). This seasoned dish, with its uniquely bitter and aromatic profile, is more than just a side dish; it’s a spring tonic packed with health benefits. Enjoy this delicious and nourishing treat!
