Korean Seasoned Chili Leaves
Quick answer
- Total time
- 12 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Leaves picked from pepper plants after the chili harvest make this namul, and they are at their most tender in August and September.
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They keep a slightly bitter, green aroma even after blanching, and the chili flakes are kept to an amount whose heat does not bury it. The thin leaves take the seasoning almost at once and go to the table as soon as they are mixed.
Ingredients
Instructions
- 1
Trim 220 g of chili leaves by snapping off the thick, tough stem bases.
Rinse them in cold water two or three times, swishing well to loosen grit, then drain once the water looks clear.
- 2
Bring a pot of water to a full boil and add a small pinch of salt.
Add the chili leaves and blanch for only 40 seconds, lifting them out as soon as the green color turns vivid.
- 3
Drop the blanched leaves into cold water to stop the cooking and cool them quickly.
Squeeze firmly by hand, pressing several times instead of twisting hard, so excess moisture does not dilute the seasoning.
- 4
Spread the squeezed leaves on a cutting board and cut them into 4 to 5 cm lengths.
Place them in a large bowl and loosen any clumps so the seasoning can reach between the leaves.
- 5
In the bowl, first mix 1.5 tbsp soy sauce with 1 tsp gochugaru, 0.5 tsp minced garlic, 1 tbsp chopped green onion, 1 tsp sesame oil, and 1 tsp sesame seeds. Stir until the garlic and pepper flakes disperse evenly.
- 6
Add the chili pepper leaves to the prepared dressing, toss gently, and serve.
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