Samnamul Muchim
Quick answer
- Total time
- 15 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Samnamul, deer fern shoots with stems and leaves still attached, gets a one-minute blanch and is cut into 4 cm lengths.
Read more
Soup soy sauce and perilla oil season it, and a scatter of salt after everything is mixed sets the final balance.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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. After rinsing, drain it in a colander before squeezing.
- 4
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.
- 5
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.
- 6
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.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Pan-Fried Tofu with Soy Dipping Sauce
chopped green onion
Korean Stir-Fried Soybean Sprouts
chopped green onion
Korean Stir-fried Bottle Gourd Namul
chopped green onion