Korean Seasoned Swiss Chard Namul
Quick answer
Geundae namul muchim is a seasoned vegetable banchan made from Swiss chard, a leafy green that has been used in Korean doenjang soup and namul for generations.
What makes this special
- Swiss chard stems blanched 30 seconds before leaves join; perilla powder added last absorbs excess moisture.
- Stems blanched 30 seconds first, then leaves 30 more to cook both evenly
- Doenjang and perilla oil meet chard's mineral bitterness for classic namul depth
Key ingredients
Core cooking flow
- 1 Rinse the Swiss chard thoroughly under running water, then split any thick s...
- 2 Drop the stems into vigorously boiling water and blanch for 30 seconds, then...
- 3 Rinse the blanched chard under cold water to stop cooking and cool it down...
Geundae namul muchim is a seasoned vegetable banchan made from Swiss chard, a leafy green that has been used in Korean doenjang soup and namul for generations. Because the stems are substantially thicker than the leaves, blanching them together results in overcooked leaves by the time the stems are ready, so they are handled separately: stems go into boiling water for thirty seconds first, then the leaves follow for another thirty. After blanching, squeezing the greens thoroughly by hand is important because excess moisture dilutes the seasoning and prevents it from clinging to the greens. The blanched chard is hand-dressed with doenjang, soup soy sauce, minced garlic, and perilla oil, working the paste into the greens so that the fermented paste's earthy, savory depth merges with chard's faintly bitter, mineral character in the way that defines traditional Korean namul. Perilla powder added last thickens the dressing into a coating that clings without adding liquid and contributes a layer of nutty, roasted fragrance. Chard's thicker, denser leaf structure holds up far better than spinach after dressing, which makes this namul a reliable make-ahead banchan that does not collapse or release water when left to sit.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse the Swiss chard thoroughly under running water, then split any thick stems lengthwise down the center so heat penetrates evenly during blanching.
- 2Heat
Drop the stems into vigorously boiling water and blanch for 30 seconds, then add the leaves and continue for another 30 seconds before lifting everything out with a strainer.
- 3Heat
Rinse the blanched chard under cold water to stop cooking and cool it down, then squeeze firmly between both hands to remove all moisture, and cut into 5 to 6 cm lengths.
- 4Season
In a mixing bowl, stir together 1 tablespoon doenjang, 1 teaspoon soup soy sauce, half a teaspoon minced garlic, and 1 tablespoon minced scallion until the paste is evenly combined.
- 5Season
Add the chard to the seasoning paste and work it in by hand, massaging the paste into the greens for about a minute until evenly coated, then drizzle in 1 tablespoon perilla powder and 1 tablespoon perilla oil and toss gently.
- 6Season
Taste and adjust seasoning with a drop of water if too salty or a small amount of doenjang if too bland, then transfer to a serving dish.
After the steps
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