Danggeun Namul
Quick answer
- Total time
- 14 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Danggeun namul uses 250 g of carrot cut into thin, even strips, briefly salted, stir-fried with garlic, and finished with sesame oil and sesame seeds.
Read more
Cut the carrot about 0.2 cm thick and 7 to 8 cm long so the strands cook at a similar rate during the short time in the skillet. Sprinkle them evenly with 0.5 teaspoon salt and let them stand for 3 minutes. When moisture beads on the surface, press the strips gently to remove excess liquid without crushing them. Heat 1 tablespoon neutral oil over medium heat, add 0.5 teaspoon minced garlic, and stir for about 20 seconds, stopping before the garlic browns. Add the drained carrot and stir-fry quickly for 2 to 3 minutes. The point to stop is when the raw smell has faded and the tips look slightly translucent. Turn off the heat, drizzle in 1 teaspoon sesame oil, and toss immediately with the residual heat. Finish with 1 teaspoon sesame seeds and loosen the strands with chopsticks as they are transferred to a plate. The recipe provides specific dimensions, salting time, garlic timing, and a visual cue for the carrot, making it possible to keep the narrow strips separate and avoid extending the cooking stage unnecessarily.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Season
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.
- 3Control
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.
- 4Control
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.
- 5Step
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Carrot is cut about 0.2 cm thick so the strands cook evenly
- Finish cue
- Turn off the heat and drizzle in 1 teaspoon sesame oil, using the residual heat only to coat the strips with aroma.
- Avoid this
- Do not overcook if you want crunch.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
14min, 6 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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