Abundant Harvest Vegetables for Full Moon Festival & Special Dishes
Abundant Harvest Vegetables for Full Moon Festival & Special Dishes
Alto-Rhan’s $600 Million Master Chef’s Secret for Full Moon Festival Vegetables
On February 8th (Saturday) is Jeongwol Daeboreum (Full Moon Festival). Ogokbap (five-grain rice), various seasoned vegetables (namul), Gwibalgisul (ear-clearing liquor), bu-reum (nuts), daljip-taeugi (bonfire), and jwibulnori (field fire play) evoke a wistful longing and cherished memories. I’ve taken out the dried vegetables, which were well-dried in the autumn sun, and made the Daeboreum namul as taught on Altoran.
※ For the Seasoning Paste- 5 Tbsp cooking oil
- 3 Tbsp perilla oil
- 3 Tbsp minced garlic
- 1 Tbsp sugar
- (Based on 50g of dried vegetables)
1. Fiddlehead Fern Namul- 50g dried fiddlehead ferns
- 3 Tbsp seasoning paste
- 1.5 Tbsp anchovy sauce
- 1 Tbsp soy sauce
- 2 Tbsp perilla seed powder
- 1 cup water (or shiitake mushroom soaking water)
- Sesame seeds
- A little sesame oil
2. Dried Eggplant Namul- 50g dried eggplant
- 3 Tbsp seasoning paste
- 1 Tbsp anchovy sauce
- 1 Tbsp soy sauce
- 2 Tbsp perilla seed powder
- 1 cup water (or shiitake mushroom soaking water)
- 1/2 stalk green onion
- Sesame seeds
- A little sesame oil
3. Gag-gaj Namul (Chwinamul)- 50g dried chwinamul
- 3 Tbsp seasoning paste
- 1 Tbsp anchovy sauce
- 1 Tbsp soy sauce
- 2 Tbsp perilla seed powder
- 1 cup water (or shiitake mushroom soaking water)
- 1/2 stalk green onion
- Sesame seeds
- A little sesame oil
4. Stir-fried Shiitake Mushrooms- 50g dried shiitake mushrooms
- 1 Tbsp cooking oil
- 1 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce
- 1 Tbsp soy sauce
- 2 Tbsp perilla seed powder
- 1 cup water (or shiitake mushroom soaking water)
- 1 red chili pepper (optional, for garnish)
- Sesame seeds
- A little sesame oil
5. Dried Pumpkin Vine Namul- 50g dried pumpkin vine
- 1 Tbsp cooking oil
- 1 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce
- 1 Tbsp soy sauce
- 1 Tbsp perilla seed powder
- 1/2 cup water
- 1 red chili pepper (optional, for garnish)
- 1/2 stalk green onion
- Sesame seeds
- A little sesame oil
6. Radish Namul- 350g radish
- 1/3 cup water
- 1/2 Tbsp salt (for salting radish)
- 1/2 stalk green onion, sliced diagonally
- 1 Tbsp vegetable oil
- 0.5 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- Salt (to taste)
- Sesame seeds
- A little sesame oil
7. Spinach Namul- 1 bunch spinach
- 2 Tbsp fish sauce or soup soy sauce
- 2 Tbsp sesame seeds
- 2 Tbsp sesame oil
8. Grilled Croaker Fish- 1 croaker fish
- A little cooking oil
9. Stir-fried Spicy Duck- 400g pre-marinated stir-fried duck
- 1 onion
- 1/2 stalk green onion
- A little sesame seeds
10. Five-Grain Rice- Sweet rice
- Proso millet
- Sorghum millet
- Black beans
- Red beans
- 50g dried fiddlehead ferns
- 3 Tbsp seasoning paste
- 1.5 Tbsp anchovy sauce
- 1 Tbsp soy sauce
- 2 Tbsp perilla seed powder
- 1 cup water (or shiitake mushroom soaking water)
- Sesame seeds
- A little sesame oil
2. Dried Eggplant Namul- 50g dried eggplant
- 3 Tbsp seasoning paste
- 1 Tbsp anchovy sauce
- 1 Tbsp soy sauce
- 2 Tbsp perilla seed powder
- 1 cup water (or shiitake mushroom soaking water)
- 1/2 stalk green onion
- Sesame seeds
- A little sesame oil
3. Gag-gaj Namul (Chwinamul)- 50g dried chwinamul
- 3 Tbsp seasoning paste
- 1 Tbsp anchovy sauce
- 1 Tbsp soy sauce
- 2 Tbsp perilla seed powder
- 1 cup water (or shiitake mushroom soaking water)
- 1/2 stalk green onion
- Sesame seeds
- A little sesame oil
4. Stir-fried Shiitake Mushrooms- 50g dried shiitake mushrooms
- 1 Tbsp cooking oil
- 1 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce
- 1 Tbsp soy sauce
- 2 Tbsp perilla seed powder
- 1 cup water (or shiitake mushroom soaking water)
- 1 red chili pepper (optional, for garnish)
- Sesame seeds
- A little sesame oil
5. Dried Pumpkin Vine Namul- 50g dried pumpkin vine
- 1 Tbsp cooking oil
- 1 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce
- 1 Tbsp soy sauce
- 1 Tbsp perilla seed powder
- 1/2 cup water
- 1 red chili pepper (optional, for garnish)
- 1/2 stalk green onion
- Sesame seeds
- A little sesame oil
6. Radish Namul- 350g radish
- 1/3 cup water
- 1/2 Tbsp salt (for salting radish)
- 1/2 stalk green onion, sliced diagonally
- 1 Tbsp vegetable oil
- 0.5 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- Salt (to taste)
- Sesame seeds
- A little sesame oil
7. Spinach Namul- 1 bunch spinach
- 2 Tbsp fish sauce or soup soy sauce
- 2 Tbsp sesame seeds
- 2 Tbsp sesame oil
8. Grilled Croaker Fish- 1 croaker fish
- A little cooking oil
9. Stir-fried Spicy Duck- 400g pre-marinated stir-fried duck
- 1 onion
- 1/2 stalk green onion
- A little sesame seeds
10. Five-Grain Rice- Sweet rice
- Proso millet
- Sorghum millet
- Black beans
- Red beans
- 50g dried chwinamul
- 3 Tbsp seasoning paste
- 1 Tbsp anchovy sauce
- 1 Tbsp soy sauce
- 2 Tbsp perilla seed powder
- 1 cup water (or shiitake mushroom soaking water)
- 1/2 stalk green onion
- Sesame seeds
- A little sesame oil
4. Stir-fried Shiitake Mushrooms- 50g dried shiitake mushrooms
- 1 Tbsp cooking oil
- 1 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce
- 1 Tbsp soy sauce
- 2 Tbsp perilla seed powder
- 1 cup water (or shiitake mushroom soaking water)
- 1 red chili pepper (optional, for garnish)
- Sesame seeds
- A little sesame oil
5. Dried Pumpkin Vine Namul- 50g dried pumpkin vine
- 1 Tbsp cooking oil
- 1 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce
- 1 Tbsp soy sauce
- 1 Tbsp perilla seed powder
- 1/2 cup water
- 1 red chili pepper (optional, for garnish)
- 1/2 stalk green onion
- Sesame seeds
- A little sesame oil
6. Radish Namul- 350g radish
- 1/3 cup water
- 1/2 Tbsp salt (for salting radish)
- 1/2 stalk green onion, sliced diagonally
- 1 Tbsp vegetable oil
- 0.5 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- Salt (to taste)
- Sesame seeds
- A little sesame oil
7. Spinach Namul- 1 bunch spinach
- 2 Tbsp fish sauce or soup soy sauce
- 2 Tbsp sesame seeds
- 2 Tbsp sesame oil
8. Grilled Croaker Fish- 1 croaker fish
- A little cooking oil
9. Stir-fried Spicy Duck- 400g pre-marinated stir-fried duck
- 1 onion
- 1/2 stalk green onion
- A little sesame seeds
10. Five-Grain Rice- Sweet rice
- Proso millet
- Sorghum millet
- Black beans
- Red beans
- 50g dried pumpkin vine
- 1 Tbsp cooking oil
- 1 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1 Tbsp anchovy sauce
- 1 Tbsp soy sauce
- 1 Tbsp perilla seed powder
- 1/2 cup water
- 1 red chili pepper (optional, for garnish)
- 1/2 stalk green onion
- Sesame seeds
- A little sesame oil
6. Radish Namul- 350g radish
- 1/3 cup water
- 1/2 Tbsp salt (for salting radish)
- 1/2 stalk green onion, sliced diagonally
- 1 Tbsp vegetable oil
- 0.5 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- Salt (to taste)
- Sesame seeds
- A little sesame oil
7. Spinach Namul- 1 bunch spinach
- 2 Tbsp fish sauce or soup soy sauce
- 2 Tbsp sesame seeds
- 2 Tbsp sesame oil
8. Grilled Croaker Fish- 1 croaker fish
- A little cooking oil
9. Stir-fried Spicy Duck- 400g pre-marinated stir-fried duck
- 1 onion
- 1/2 stalk green onion
- A little sesame seeds
10. Five-Grain Rice- Sweet rice
- Proso millet
- Sorghum millet
- Black beans
- Red beans
- 1 bunch spinach
- 2 Tbsp fish sauce or soup soy sauce
- 2 Tbsp sesame seeds
- 2 Tbsp sesame oil
8. Grilled Croaker Fish- 1 croaker fish
- A little cooking oil
9. Stir-fried Spicy Duck- 400g pre-marinated stir-fried duck
- 1 onion
- 1/2 stalk green onion
- A little sesame seeds
10. Five-Grain Rice- Sweet rice
- Proso millet
- Sorghum millet
- Black beans
- Red beans
- 400g pre-marinated stir-fried duck
- 1 onion
- 1/2 stalk green onion
- A little sesame seeds
10. Five-Grain Rice- Sweet rice
- Proso millet
- Sorghum millet
- Black beans
- Red beans
Cooking Instructions
Step 1
1. Prepare the Basic Seasoning Paste: In a bowl, combine 5 Tbsp cooking oil, 3 Tbsp perilla oil, 3 Tbsp minced garlic, and 1 Tbsp sugar. Mix well. Tip: Using the water from soaking shiitake mushrooms will add a deeper flavor than plain water; using stock is also a great option.
Step 2
2. Make Fiddlehead Fern Namul: Cut the boiled and softened fiddlehead ferns into bite-sized pieces. In a large bowl, place the cut ferns, add 3 Tbsp of the basic seasoning paste, 1.5 Tbsp anchovy sauce, 2 Tbsp perilla seed powder, 1 Tbsp soy sauce, and 1 cup of water. Gently mix with your hands, massaging the seasoning into the ferns until well combined.
Step 3
Transfer the seasoned fiddlehead ferns to a pot and cook over medium-low heat until the liquid has reduced to a glaze. Finish by adding a little sesame oil and sesame seeds for shine and flavor. Your delicious fiddlehead fern namul is ready.
Step 4
3. Make Dried Eggplant Namul: Soak the dried eggplant in lukewarm water until soft, then squeeze out the excess water and cut into bite-sized pieces. In a bowl, combine the prepared eggplant, 3 Tbsp of the basic seasoning paste, 1 Tbsp anchovy sauce, 2 Tbsp perilla seed powder, 1 Tbsp soy sauce, and 1 cup of water. Mix well by gently massaging.
Step 5
Transfer the seasoned eggplant to a pot and stir-fry over medium-low heat until the liquid has reduced to a glaze. Add 1/2 stalk of sliced green onion and stir-fry together. Finish with a drizzle of sesame oil and a sprinkle of sesame seeds.
Step 6
4. Make Chwinamul: Soak the dried chwinamul until soft, then drain and cut into bite-sized pieces. In a bowl, place the chwinamul and add 3 Tbsp of the basic seasoning paste, 1 Tbsp anchovy sauce, 2 Tbsp perilla seed powder, 1 Tbsp soy sauce, and 1 cup of water. Mix gently by hand.
Step 7
Transfer the seasoned chwinamul to a pot and cook over medium-low heat until the liquid has reduced to a glaze. Add 1/2 stalk of sliced green onion and stir-fry together. Finish with a little sesame oil and sesame seeds.
Step 8
5. Make Stir-fried Shiitake Mushrooms: Soak the dried shiitake mushrooms in lukewarm water, squeeze out the excess water, and slice them into bite-sized pieces. Heat 1 Tbsp cooking oil and 1 Tbsp perilla oil in a pan over medium heat. Add 1 Tbsp minced garlic and sauté until fragrant. Add the sliced shiitake mushrooms and stir-fry. Then, add 1 Tbsp anchovy sauce, 1 Tbsp soy sauce, 2 Tbsp perilla seed powder, and 1 cup of water. Mix and stir-fry as if massaging the ingredients together.
Step 9
Cook over medium-low heat until the liquid has reduced to a glaze. Add thinly sliced red chili pepper (optional) and stir-fry briefly. Finish with a little sesame oil and sesame seeds. Your stir-fried shiitake mushroom namul is complete.
Step 10
6. Make Dried Pumpkin Vine Namul: Heat 1 Tbsp cooking oil and 1 Tbsp perilla oil in a pan over medium heat. Add 1 Tbsp minced garlic, 1/2 stalk sliced green onion, and optional red chili pepper. Sauté until fragrant. In a bowl, combine the soaked dried pumpkin vine with 1 Tbsp anchovy sauce, 1 Tbsp soy sauce, 1 Tbsp perilla seed powder, and 1/2 cup water. Mix well by hand.
Step 11
Add the seasoned dried pumpkin vine to the pan with the sautéed garlic, green onion, and chili pepper. Stir-fry everything together until well combined. Finally, sprinkle with sesame seeds and a little sesame oil for a delicious dried pumpkin vine namul.
Step 12
7. Make Radish Namul: Wash and thinly julienne the radish. Place the julienned radish in a bowl, add 1/2 Tbsp salt and 1/3 cup water, and let it sit for a short while. Gently squeeze out the excess water. (Do not wring it out too dry.)
Step 13
To the drained radish, add 1/2 stalk of diagonally sliced green onion, 1 Tbsp vegetable oil, 0.5 Tbsp perilla oil, 1 Tbsp minced garlic, and 1/2 Tbsp sugar. Mix gently by hand to allow the seasoning to penetrate.
Step 14
Heat a pan over medium-low heat and add the seasoned radish. Stir-fry until the radish becomes translucent and tender. Season with salt to taste, and finish with a drizzle of sesame oil and a sprinkle of sesame seeds.
Step 15
8. Make Spinach Namul: Clean and trim the spinach. Blanch it in boiling water for just a short time. (Be careful not to overcook, or it will become mushy.)
Step 16
Rinse the blanched spinach in cold water, squeeze out the excess water, and cut it into bite-sized pieces. In a bowl, combine the spinach with 2 Tbsp fish sauce (or soup soy sauce), 2 Tbsp sesame seeds, and 2 Tbsp sesame oil. Gently mix by hand to create your spinach namul.
Step 17
9. Grilled Croaker Fish: Heat a frying pan with a little cooking oil. Place the croaker fish pieces in the pan and grill until golden brown and crispy on both sides. Aim for a crispy exterior and a moist interior.
Step 18
10. Stir-fried Spicy Duck: Add the pre-marinated stir-fried duck (400g) to a pan and stir-fry over medium heat. Once the duck is almost cooked, add 1 chopped onion and 1/2 stalk of sliced green onion. Stir-fry together until the vegetables are tender. Finish with a sprinkle of sesame seeds.
Step 19
11. Cook Five-Grain Rice: Wash and soak the black beans and red beans separately beforehand, then boil them until tender. In a rice cooker, combine sweet rice, proso millet, sorghum millet, and other assorted grains. Add the boiled black beans and red beans, along with the bean-soaking water (or rice water), and cook the rice to create flavorful five-grain rice.
