Simple namul cooking tips

Koreans historically harvested clean veggies in the summer months to be dried and stored for the winter months.

On Daeboreum, the dried veggies are ready as namul.

9 different varieties of namul are enjoyed on Daeboreum, like fernbrake, thistle, radish leaves, green pumpkin, eggplant and castor beans.

The kind of namul served can change by area.

These times, individuals maintain the tradition of getting namul, but try out to make it very simple, by getting two or 3 diverse styles as an alternative of all 9 namul.

Listed here are recipes for two types of namul dishes delivered by the Korean Food items Advertising Institute.

Gosari namul (Seasoned fernbrake)

Components (for 4 servings)

– 300 grams soaked fernbrake

– 1 tablespoon vegetable oil

– 4 tablespoons h2o

seasoning

– 2 tablespoons soy sauce for soup

– 1 tablespoon minced inexperienced onion

– 1/2 tablespoon minced garlic

– 1/2 tablespoon toasted sesame seeds, crushed

– 1 tablespoon sesame oil

– pinch of ground black pepper

Directions

1. Soak the dried fernbrake in chilly h2o for 30 minutes and drain.

2. In a pot, carry h2o to boil and incorporate the soaked fernbrake. Cook for 30 minutes.

3. In a skillet, warmth the vegetable oil. Stir-fry marinated bracken and increase 4 tablespoons of drinking water.

4. Go over with the lid and cook dinner until the drinking water is gone.

5. Increase the crushed sesame seeds, sesame oil, salt, and ground black pepper, and then stir fry for 1 moment. Permit amazing.

Doraji namul (Seasoned bellflower roots)

Components (for 4 servings)

– 240 grams bellflower roots

– 1 tsp salt

– 1/4 cup drinking water

– 1 tablespoon vegetable oil

– 1/2 tablespoon toasted sesame seeds, crushed

– 1/2 tablespoon sesame oil

Seasoning

– 1 tablespoon sesame oil

– 1/2 tablespoon salt

– 1/2 tablespoon minced eco-friendly onion

– 1/2 teaspoon minced garlic

– 1/2 tablespoon soy sauce for soup

– purple chili pepper threads (optional garnish)

Instructions

1. Clean the bellflower roots and minimize them into 5-centimeter-very long strips.

2. Put into a bowl, and insert water and salt. Rub them effectively and clean to clear away bitter style.

3. Blanch the roots in boiling drinking water and shock them in chilly water. Drain and squeeze out the moisture.

4. In a skillet, warmth the vegetable oil. Stir-fry the bellflower roots over medium heat.

5. Increase seasoning and combine very well. Incorporate 3 tablespoons of drinking water and include the lid. Prepare dinner until the h2o is just about gone.

6. Add crushed sesame seeds and sesame oil. Toss properly and let great.

(Recipes furnished by the Korean Food items Promotion Institute)

By Kim Hae-yeon (hykim@heraldcorp.com)