Twich-namul Rice: Aromatic Mountain Greens with Savory Flavors
Twich-namul Rice
This Twich-namul Rice recipe was inspired by the Gondeure-bap I enjoyed on vacation, made with twich-namul from my kitchen. While cooking rice with greens together is an option, sautéing the cooked greens and mixing them with freshly made rice offers a wonderfully nutty and delicious flavor. Enjoy this simple yet special Twich-namul Rice at home!
Main Ingredients- 158g Boiled Twich-namul
- A little chopped green onion (for seasoning)
Seasoning Ingredients- 1.5 Tbsp Soy Sauce (Jipganjang)
- 8 Tbsp Perilla Oil (Deulgireum)
- 0.5 tsp Minced Garlic
- 1 Tbsp Soy Sauce (for bibim-jang)
- 2 Tbsp Water
- 1.5 Tbsp Soy Sauce (Jipganjang)
- 8 Tbsp Perilla Oil (Deulgireum)
- 0.5 tsp Minced Garlic
- 1 Tbsp Soy Sauce (for bibim-jang)
- 2 Tbsp Water
Cooking Instructions
Step 1
First, heat a pan over medium-low heat. Add 1.5 Tbsp of Soy Sauce (Jipganjang), 8 Tbsp of Perilla Oil (Deulgireum), and 0.5 tsp of Minced Garlic. Sauté until fragrant to create the seasoning base.
Step 2
Add the 158g of boiled Twich-namul to the prepared seasoning base. Gently stir-fry, ensuring the greens are well coated with the seasoning. Be mindful of the heat to prevent burning the namul.
Step 3
Continue to sauté for about 2-3 minutes until the twich-namul becomes tender and well combined with the seasoning. The subtle aroma of the greens and the nutty scent of perilla oil will be very appetizing.
Step 4
Once the twich-namul is sufficiently sautéed, add 2 servings of cooked rice to the pan. Mix and stir-fry the rice with the sautéed twich-namul, allowing the rice grains to absorb the flavors.
Step 5
Continue stir-frying for another 1-2 minutes until the greens and rice are well combined and a nutty aroma fills the air. This indicates your delicious Twich-namul Rice is ready. Gently mix with a spatula to prevent the rice from clumping.
Step 6
For an enhanced flavor, serve with a side of bibim-jang (spicy mixing sauce). In a small bowl, combine a little chopped green onion, 1 Tbsp of Soy Sauce for bibim-jang, and 2 Tbsp of water. Mix well to create the sauce, then top your warm Twich-namul Rice and enjoy mixing it all together.
