Korean Seasoned Eoseuri Herb Namul
Eoseuri - Korean cow parsnip, Heracleum moellendorffii - is a wild mountain herb foraged from Korea's central and northern highlands in early spring. Its thick stems and broad leaves carry a complex fragrance combining celery, parsley, and a faintly medicinal undertone that no cultivated vegetable can replicate. Blanched under a minute to soften the stems while keeping their slight resistance, the greens are dressed with gochujang, vinegar, garlic, and sesame oil. The bitterness is more pronounced than common namul like sigeumchi, giving eoseuri a polarizing reputation - those who enjoy it develop a craving that milder greens cannot satisfy. In Korean mountain villages, eoseuri has been gathered alongside chwinamul and chamnamul as part of the spring banchan spread.
Adjust Servings
Instructions
- 1
Wash eoseuri thoroughly and remove tough stems.
- 2
Blanch for 30 seconds, then cool in cold water.
- 3
Squeeze dry and cut into bite-size pieces.
- 4
Mix gochujang, chili flakes, vinegar, sugar, and garlic.
- 5
Add the herb and toss lightly.
- 6
Finish with sesame oil and sesame seeds.
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