Aromatic and Refreshing Seasoned Chamnamul (Korean Angelica)
#Chamnamul #KoreanGreens #SimpleSideDish #AromaticHerbs #HealthyEating #BibimbapIngredient
Chamnamul, with its distinctive fragrant aroma, is surprisingly approachable and enjoyed even by those who typically shy away from vegetables. This recipe is incredibly simple, using just salt to bring out the fresh, crisp texture of chamnamul. Enjoy the vibrant taste of spring with this easy and healthy side dish!
Main Ingredients
- 130g fresh Chamnamul (Korean Angelica)
- Pinch of coarse salt (for blanching)
Cooking Instructions
Step 1
Carefully wash the fresh chamnamul under running water. Trim any tough stems or wilted leaves. After washing, gently pat dry with paper towels or drain thoroughly in a colander. Excess water can dilute the seasoning and affect the final taste.
Step 2
Bring a pot of water to a rolling boil. Add a pinch of coarse salt to the boiling water. This helps the chamnamul retain its vibrant green color and crispness. Blanch the chamnamul for a very short time, about 15-30 seconds. Overcooking will make it mushy and lose its delightful crunch.
Step 3
Immediately after blanching, transfer the chamnamul to a bowl of cold water. This shocking process stops the cooking, preserving its crisp texture. Once cooled, firmly squeeze out all excess water from the chamnamul with your hands. This is crucial for the seasoning to adhere well and prevent a watery dish. Cut the chamnamul into bite-sized pieces, about 3-4 cm long.
Step 4
Place the squeezed and chopped chamnamul in a mixing bowl. Add all the seasoning ingredients: fine salt, minced garlic, chopped green onion, and sesame oil. Gently toss and mix everything together with your hands until well combined. Be careful not to over-mix, as this can bruise the greens. Finish by sprinkling sesame seeds on top for added nutty flavor.
Step 5
Voila! Your aromatic and wonderfully crisp seasoned chamnamul is ready! This simple yet flavorful dish is a perfect side for rice. It’s also a fantastic addition to bibimbap, or can be used creatively as a topping for pasta or pizza, similar to how you might use arugula or basil. Enjoy the fresh taste of spring!
