Samnamul Muchim
Quick answer
- Total time
- 15 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Samnamul muchim is made with 220 grams of deer fern that is trimmed, blanched, rinsed, and seasoned with soup soy sauce and perilla oil.
Read more
Remove tough stems and yellow leaves first, then swish the greens in cold water two or three times to release soil and debris. Blanch them in boiling water for 1 minute, transfer them directly to cold water, and rinse twice. Squeeze firmly until the greens no longer drip and cut them into 4-centimeter lengths. For the dressing, combine 1 tablespoon soup soy sauce, 1 tablespoon perilla oil, 0.5 teaspoon minced garlic, 1 tablespoon chopped green onion, and 1 teaspoon ground sesame. Loosen any clumps as you toss so the seasoning reaches both the stems and leaves. Finish with the measured 0.2 teaspoon salt and toss once more. Following the draining step carefully keeps residual water from thinning the dressing and makes the final seasoning easier to distribute evenly.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Trim 220 grams of deer fern by snapping off tough stems and removing yellowed leaves.
Rinse it two or three times under cold running water, swishing gently so soil and grit release before blanching.
- 2Heat
Bring a generous pot of water to a full boil, add the deer fern, and blanch for 1 minute.
Remove it as soon as the stems bend slightly and the leaves soften.
- 3Prep
Move the blanched deer fern straight into cold water and rinse it twice.
Removing the residual heat keeps the color cleaner and softens the strong wild aroma without washing away all its character.
- 4Prep
Press the rinsed deer fern firmly by hand to squeeze out excess water.
When it no longer drips, cut it into 4-centimeter lengths and place the pieces in a mixing bowl.
- 5Season
In the bowl, combine 1 tablespoon soup soy sauce, 1 tablespoon perilla oil, 0.5 teaspoon minced garlic, 1 tablespoon chopped green onion, and 1 teaspoon ground sesame before tossing with the greens.
- 6Finish
Add the seasoning to the deer fern and toss lightly while separating clumps.
Sprinkle the measured 0.2 tsp salt evenly, toss once more, and serve.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 220 grams of deer fern trimmed of tough stems and yellow leaves
- Finish cue
- Add the seasoning to the deer fern and toss lightly while separating clumps.
- Avoid this
- Trim 220 grams of deer fern by snapping off tough stems and removing yellowed leaves.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
15min, 7 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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