Chamnamul Muchim
Quick answer
- Total time
- 13 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Chamnamul muchim briefly blanches chamnamul greens and dresses them with soy sauce, sesame oil, garlic, and sesame seeds.
Read more
Trim 1 to 2 cm from the tough base of 200 g chamnamul and remove yellowed leaves. Swish the stems and leaves in cold water so soil trapped between them is released. Bring 1 L water to a full boil and dissolve 0.25 teaspoon salt. Add the thicker stems first, press the rest below the surface, and blanch for only 30 seconds to 1 minute. Move the greens into cold water as soon as their color brightens and the stems bend while retaining some firmness. Once cool, press them between both hands to remove moisture without twisting and crushing the tender leaves. Cut the drained greens into 5 cm lengths so stems and leaves can be picked up together. In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 0.5 teaspoon minced garlic. Add the chamnamul and loosen the strands with the fingertips while coating both stems and leaves evenly. Sprinkle with 1 teaspoon sesame seeds and fold once more before serving. Keeping the blanch within 1 minute and pressing instead of twisting preserves the shape of the leaves while preventing the seasoning from becoming watery.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Season
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.
- 3Heat
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.
- 4Finish
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 200 g chamnamul trimmed of 1 to 2 cm tough bases and yellowed leaves
- Finish cue
- When cool, squeeze with both hands to remove moisture, but press rather than twist so the tender leaves do not become mushy.
- Avoid this
- Do not blanch longer than 1 minute as the tender leaves will become mushy.
- Substitution
- Keeping the blanch within 1 minute and pressing instead of twisting preserves the shape of the leaves while preventing the seasoning from becoming watery.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
13min, 6 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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