Chamnamul Muchim
Quick answer
- Total time
- 13 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Chamnamul pairs soft leaves with crisp stems, and the whole method aims to keep both after blanching.
Read more
Cut to 5 cm, a stem and its leaves come up together in one pinch of chopsticks, and the dish goes to the table at room temperature while the stems still snap.
Ingredients
Instructions
- 1
Trim 1 to 2 cm from the tough base of 200 g chamnamul and remove any yellowed leaves.
Rinse in cold water while shaking the stems and leaves gently so hidden soil washes away, then shake off excess water.
- 2
Bring 1 L water to a full boil and dissolve 1/4 tsp salt.
Add the stems first, press the greens under the water, and blanch only 30 to 60 seconds, just until the color turns bright green.
- 3
Transfer the blanched greens straight into cold water to stop cooking and hold the color.
When cool, squeeze with both hands to remove moisture, but press rather than twist so the tender leaves do not become mushy.
- 4
Cut the drained chamnamul into 5 cm lengths so each portion has both stems and leaves.
Keep the pieces bite-size, because overly long strands are harder to season evenly and become awkward to serve.
- 5
In a bowl, first mix 1 tbsp soy sauce, 1 tbsp sesame oil, and 1/2 tsp minced garlic.
Add the chamnamul and loosen it with your fingertips as you toss lightly, coating without crushing the greens.
- 6
Toss a little longer if needed so the seasoning reaches the stems evenly.
Sprinkle with 1 teaspoon sesame seeds and serve at room temperature while the stems still feel crisp.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Beef and Pimpinella Stir-fry
chamnamul (pimpinella brachycarpa), sesame seeds
Korean Herb Citrus Chicken Salad
chamnamul (pimpinella brachycarpa), sesame seeds
Korean Sautéed Spinach (Garlic Soy Sesame Spinach Side)
sesame seeds