Three Types of Daeboreum Namul: A Feast of Dried Vegetables for the Full Moon Festival
Alrtoran Lee Bo-eun’s Three Daeboreum Namul Dishes (Radish Namul, Dried Burdock Namul, Sweet Potato Stem Stir-fry)
As Seollal (Lunar New Year) approaches its 15th day, Jeongwol Daeboreum, it’s time to enjoy the preserved dried vegetables that were dried under the autumn sun. This recipe, shared by Alrtoran, guides you through making three special namul dishes perfect for the occasion, bringing out the deep flavors of aged vegetables in an easy-to-follow manner.
Ingredients for Soft Radish Namul- 500g radish
- 1 Tbsp coarse sea salt (for pickling)
- 1 tsp ginger juice
- 1 Tbsp cooking oil
- 1.5 Tbsp perilla oil
- 2 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 2 Tbsp toasted sesame seeds
- 0.5 Tbsp soup soy sauce (guk-ganjang)
Ingredients for Fragrant Dried Burdock Namul- 100g dried burdock namul
- 2 Tbsp sugar (for boiling)
- 1 Tbsp flour (for rinsing)
- 1 Tbsp perilla oil
- 1/2 cup chopped green onion
- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp cooking oil
- 1/2 cup broth or rice water
Basic Ingredients for Chewy Sweet Potato Stem Stir-fry- 60g prepared sweet potato stems (or dried)
- 3L water (for boiling)
- 2 Tbsp sugar (for boiling)
Seasoning and Stir-fry Ingredients for Sweet Potato Stem Stir-fry- 1 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp regular soy sauce (jin-ganjang)
- 2 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 2 Tbsp plum extract
- 1.5 cups broth or rice water
- 1 Tbsp cooking oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 100g dried burdock namul
- 2 Tbsp sugar (for boiling)
- 1 Tbsp flour (for rinsing)
- 1 Tbsp perilla oil
- 1/2 cup chopped green onion
- 1 Tbsp minced garlic
- 2 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp cooking oil
- 1/2 cup broth or rice water
Basic Ingredients for Chewy Sweet Potato Stem Stir-fry- 60g prepared sweet potato stems (or dried)
- 3L water (for boiling)
- 2 Tbsp sugar (for boiling)
Seasoning and Stir-fry Ingredients for Sweet Potato Stem Stir-fry- 1 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp regular soy sauce (jin-ganjang)
- 2 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 2 Tbsp plum extract
- 1.5 cups broth or rice water
- 1 Tbsp cooking oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp regular soy sauce (jin-ganjang)
- 2 Tbsp chopped green onion
- 1 Tbsp minced garlic
- 2 Tbsp plum extract
- 1.5 cups broth or rice water
- 1 Tbsp cooking oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
[Making Radish Namul] First, wash and peel the 500g of radish, then thinly julienne it. Finely chop the green onion. 
Step 2
Add 1 Tbsp of coarse sea salt to the julienned radish and mix well. Let it pickle for about 20 minutes. After pickling, squeeze out as much water as possible using a clean cloth. This step helps the radish firm up and absorb flavors.
Step 3
Heat 1 Tbsp of cooking oil and 1.5 Tbsp of perilla oil in a pan. Add the squeezed radish and stir-fry over medium-low heat until it becomes translucent. It’s important to cook the radish until it’s tender.
Step 4
Once the radish is partially cooked, add the chopped green onion, 1 Tbsp of minced garlic, and 1 tsp of ginger juice. Stir-fry together to add fragrance.
Step 5
Finally, add perilla oil, 2 Tbsp of toasted sesame seeds, and 0.5 Tbsp of soup soy sauce to season. Gently mix to finish. This results in a soft and savory radish namul.
Step 6
[Boiling Dried Burdock and Sweet Potato Stems] Rinse the dried burdock namul thoroughly under running water. Soak the dried sweet potato stems in water for at least 1 hour until softened. (If using fresh sweet potato stems, peel them first.) 
Step 7
Bring 3L of water and 2 Tbsp of sugar to a boil in a pot. Once boiling, add the prepared dried burdock namul and sweet potato stems. Boil for 20 minutes on high heat, then reduce to medium-low heat and cook for another 40 minutes with the lid on. (Sweet potato stems might require slightly longer cooking than burdock. Cook until tender.)
Step 8
After boiling, rinse the namul in a solution of water mixed with 1 Tbsp of flour. This process effectively removes any bitterness or stale smell from the dried vegetables.
Step 9
Cut the rinsed burdock and sweet potato stems into bite-sized pieces and place them in a bowl. Add 1/2 cup of chopped green onion, 1 Tbsp of perilla oil, and 1 Tbsp of minced garlic. Gently mix by hand (jom-jom) to ensure the seasonings are evenly distributed.
Step 10
Heat 1 Tbsp of cooking oil in a pan. Add the seasoned burdock namul (stir-fry the sweet potato stems in the next step) and stir-fry over medium heat for about 3 minutes.
Step 11
Once stir-fried, pour in 1/2 cup of broth or rice water and cook until the liquid has reduced and coats the vegetables. Finally, add ground perilla seeds to taste for added richness.
Step 12
Turn off the heat and finish by drizzling a little perilla oil for a fragrant touch. This completes the fragrant dried burdock namul stir-fry. (Sweet potato stems will be stir-fried in the next step.)
Step 13
[Making Sweet Potato Stem Stir-fry] Cut the boiled and flour-rinsed sweet potato stems into manageable, bite-sized pieces. Cutting them not too long helps the seasoning penetrate well during stir-frying. 
Step 14
Add 1 Tbsp of soup soy sauce, 2 Tbsp of regular soy sauce, 2 Tbsp of chopped green onion, 1 Tbsp of minced garlic, and 2 Tbsp of plum extract to the cut sweet potato stems. Mix well by hand (jom-jom) to marinate. Let it sit for about 10 minutes for the flavors to meld.
Step 15
Heat 1 Tbsp of cooking oil in a pan. Add the marinated sweet potato stems and stir-fry over high heat for about 4 minutes until they are slightly browned. Then, pour in 1/2 cup of broth or rice water and stir-fry until the liquid is almost evaporated, creating a saucy consistency. Stir occasionally to prevent sticking or burning.
Step 16
Finally, turn off the heat and sprinkle with 1 Tbsp of sesame oil and 1 Tbsp of toasted sesame seeds for a nutty aroma. This completes the delicious sweet potato stem stir-fry. Enjoy while warm for the best flavor.
