Korean Seasoned Eoseuri Herb Namul

Name: Korean Seasoned Eoseuri Herb Namul
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: eoseuri herb 150 g; gochujang 1 tbsp; Korean chili flakes 0.5 tbsp; vinegar 1 tsp; sugar 0.5 tsp; minced garlic 0.5 tsp; sesame oil 1 tsp; sesame seeds 0.5 tbsp

Blanch 150 g eoseuri in fully boiling water for no more than 30 seconds so the stems keep a faint bite, swirl it in cold water for 10 seconds, and squeeze it firmly. Cut it into 4 to 5 cm lengths and toss it gently by hand with 1 tbsp gochujang, 1/2 tbsp Korean chili flakes, 1 tsp vinegar, 1/2 tsp sugar, and 1/2 tsp minced garlic, then finish with 1 tsp sesame oil. If the herb tastes too bitter, soak it in cold water for 5 more minutes after blanching.

Quick answer

Total time: 15 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Eoseuri, a wild mountain herb picked in spring, smells of celery and parsley with a medicinal edge, and it is noticeably more bitter than spinach or bean sprout namul.

A blanch of 30 seconds or less leaves the stems with a slight bite.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Rinse 150 g of eoseuri under cold running water to wash off soil and debris, then check each stem and pull away any tough pieces that show stringy fibers when snapped.
2

Bring a generous pot of water to a full rolling boil, add the eoseuri, and blanch for no more than 30 seconds so the stems retain a faint bite rather than going completely soft.
3

Transfer the blanched herb immediately to cold water and swirl for 10 seconds to stop the cooking, then squeeze firmly with both hands to drain thoroughly, and cut into 4 to 5 cm lengths.
4

In a mixing bowl, combine 1 tablespoon gochujang, half a tablespoon gochugaru, 1 teaspoon vinegar, half a teaspoon sugar, and half a teaspoon minced garlic, then stir until the paste is fully blended.
5

Add the eoseuri to the seasoning paste and toss gently by hand, folding along the grain of the stems so every piece gets an even coating without bruising the delicate herb.
6

Drizzle 1 teaspoon sesame oil over the herb and toss once more to coat with its aroma, then scatter 0.5 tablespoon sesame seeds on top and serve immediately while the herb is fresh.