Korean Seasoned Deer Fern Namul
Samnamul-muchim is a Korean mountain vegetable side dish made from 220 grams of deer fern, a spring foraged green with a distinctively herbal, slightly bitter flavor. Blanching for one minute and immediately rinsing in cold water tempers the fern's wild aroma to a pleasant, manageable level while preserving its tender bite. The dressing of soup soy sauce, perilla oil, minced garlic, chopped green onion, and ground sesame keeps the dish clean in both color and flavor, letting the fern's natural character come through. Cut into 4-centimeter lengths for easy eating, each piece carries a gentle earthiness that pairs naturally with steamed rice. The ground sesame adds a subtle crunch and nuttiness that complements the perilla oil.
Adjust Servings
Instructions
- 1
Trim tough stems and wash deer fern thoroughly.
- 2
Blanch for 1 minute, rinse in cold water, and squeeze dry.
- 3
Cut into 4 cm lengths and place in a bowl.
- 4
Mix soup soy sauce, perilla oil, garlic, green onion, and sesame.
- 5
Toss with the dressing and adjust salt to taste.
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