Danggeun Namul

Name: Danggeun Namul
Prep time: 8 min
Cook time: 6 min
Total time: 14 min
Yield: 2 servings
Cuisine: Korean
Ingredients: carrot 250 g; salt 0.5 tsp; neutral oil 1 tbsp; minced garlic 0.5 tsp; sesame oil 1 tsp; sesame seeds 1 tsp

Cut 250 g carrot into thin julienne, about 0.2 cm thick, salt it with 1/2 tsp salt for 3 minutes, and press out the liquid gently without crushing the strips. Stir 1/2 tsp minced garlic in 1 tbsp neutral oil over medium heat for about 20 seconds, stopping before it browns, then stir-fry the carrot for 2 to 3 minutes until the tips look slightly translucent, since longer cooking removes the crunch. Turn off the heat, toss with 1 tsp sesame oil, and plate right away, because carrots left in the hot pan keep softening.

Quick answer

Total time: 14 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

The sautéed carrot that goes into bibimbap and gimbap, served as a side dish of its own.

Cut into fine matchsticks and cooked only briefly, it stays bright orange with a little crunch left.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Wash 250 g of carrot, trim the surface if needed, and cut it into very thin julienne about 0.2 cm thick.

Keep the strips roughly 7 to 8 cm long so they cook evenly in a short stir-fry.
2

Sprinkle the julienned carrot evenly with 1/2 teaspoon salt and let it stand for 3 minutes.

When moisture beads on the surface, press the strips gently by hand, removing excess liquid without crushing the carrot.
3

Add 1 tablespoon neutral oil to a skillet and heat it over medium heat until the surface looks glossy.

Add 1/2 teaspoon minced garlic and stir for only about 20 seconds, stopping before it browns.
4

Add the squeezed carrot to the skillet and stir-fry quickly over medium heat for 2 to 3 minutes.

Stop when the raw smell fades and the tips look slightly translucent, since longer cooking removes the crunch.
5

Turn off the heat and drizzle in 1 teaspoon sesame oil, using the residual heat only to coat the strips with aroma.

Toss lightly right away, because leaving the carrots in the hot pan softens them.
6

Sprinkle 1 teaspoon sesame seeds over the carrots and loosen the strands with chopsticks as you plate them.

The finished namul should look bright orange and offer a light resistance when bitten.