Chamjuk Namul
Quick answer
- Total time
- 14 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Chamjuk namul briefly blanches cedrela shoots and dresses them with soy sauce, garlic, sesame oil, and sesame seeds.
Read more
Swish 150 g cedrela shoots in cold water to dislodge grit caught between the leaves and stems. Remove yellowed leaves and tough bases, trimming a little more from the thick lower stems so the pieces cook evenly. Bring 800 ml water to a vigorous boil over high heat and dissolve 0.25 teaspoon salt in it. Add all the shoots while the water is still boiling strongly, press them below the surface with chopsticks or tongs, and blanch for exactly 40 seconds. Transfer them immediately to cold water and rinse for 30 seconds to remove residual heat. Gather the cooled shoots in small handfuls and squeeze out the water firmly without crushing the tender tips. In a bowl, combine 1 tablespoon soy sauce, 0.5 teaspoon minced garlic, and 1 teaspoon sesame oil. Add the shoots and loosen any clumped stems with the fingertips while turning them through the seasoning. Arrange them on a plate, rub 1 teaspoon sesame seeds between the fingers, and scatter the seeds over the top. Serve without an extended rest. Keeping both the blanch and cold rinse brief prevents the thin leaves and stems from becoming unnecessarily soft before they are dressed.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Heat
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.
- 4Heat
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 150 g cedrela shoots trimmed of tough bases and yellowed leaves
- Finish cue
- Remove yellowed leaves, trim away tough stem bases, and cut a little more from any thick lower stems so the texture stays tender.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
14min, 7 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes