Korean Seasoned Chamnamul Greens
Chamnamul - Korean pimpinella - grows wild in central Korea's mountain valleys and has been foraged since the Goryeo period. Its leaves carry a celery-like fragrance with a faint peppery finish. Blanched under a minute to preserve crispness, the greens are cut to 5 cm lengths and tossed with soy sauce, sesame oil, and garlic. Stems stay slightly firm while thinner leaves wilt just enough to absorb the dressing. A spring-only banchan, sometimes served raw when leaves are very young.
Adjust Servings
Instructions
- 1
Trim the bases of chamnamul and wash thoroughly.
- 2
Blanch in boiling salted water for 30 seconds to 1 minute.
- 3
Rinse in cold water, squeeze dry, and cut into 5 cm lengths.
- 4
Toss with soy sauce, sesame oil, and minced garlic in a bowl.
- 5
Sprinkle sesame seeds and serve.
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