Chamjuk Namul
Quick answer
- Total time
- 14 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Cedrela shoots are dressed only with soy sauce, garlic, and sesame oil, keeping the seasoning plain so the aroma of the young shoots stays in front.
Read more
Trimming a little extra from the lower stems, which are much thicker than the tender tips, lets the whole shoot cook evenly in just 40 seconds of blanching.
Ingredients
Instructions
- 1
Rinse 150 g cedrela shoots in cold water, swishing them gently to loosen grit.
Remove yellowed leaves, trim away tough stem bases, and cut a little more from any thick lower stems so the texture stays tender.
- 2
Pour 800 ml water into a pot and bring it to a strong boil over high heat.
When the surface is rolling, dissolve 1/4 tsp salt so the shoots season lightly while blanching.
- 3
Add the cedrela shoots all at once only when the water is boiling vigorously.
Press them under with chopsticks or tongs and blanch for exactly 40 seconds, stopping before the walnut-like aroma fades.
- 4
Move the blanched shoots straight into cold water and rinse for 30 seconds.
Cooling them quickly stops carryover cooking, keeps the green color clear, and prevents the thin stems from turning limp.
- 5
Gather the shoots in small handfuls and squeeze firmly to remove excess water, without crushing the tips.
In a bowl, mix 1 tbsp soy sauce, 1/2 tsp minced garlic, and 1 tsp sesame oil until evenly combined.
- 6
Add the shoots to the seasoning and loosen them gently with your fingertips as you toss, coating each strand without bruising it.
Arrange on a plate, rub 1 tsp sesame seeds between your fingers, scatter them over, and serve immediately.