Aromatic Korean Angelica Salad (Chamnamul Muchim)
Aromatic Korean Angelica Salad (Chamnamul Muchim)
How to Make a Deliciously Spicy and Tangy Korean Angelica Salad
This freshly tossed Korean Angelica salad (Chamnamul Muchim) is a delightful explosion of flavors and aromas. The unique, slightly herbaceous scent of chamnamul harmonizes beautifully with a spicy, tangy, and subtly sweet dressing, guaranteed to awaken your appetite and elevate any meal. It’s a perfect side dish that brings a burst of freshness and vibrant taste to your table.
Main Ingredients- 150g Korean Angelica (Chamnamul)
- 1/4 Onion
- 1/2 Apple
Cooking Instructions
Step 1
To ensure the chamnamul is clean and fresh, fill a bowl with enough water to submerge the greens. Add a few drops of vinegar to the water and gently rinse the chamnamul. This step helps to effectively wash away any dirt or residual pesticides.
Step 2
After rinsing in the vinegar water, gently swirl the chamnamul with your hands to thoroughly clean it. Rinse it again under clean running water, then place it in a colander. Gently pat or press out as much excess water as possible. It’s important to remove excess water, as it can dilute the dressing and make the salad less flavorful.
Step 3
Trim off the tough, woody ends of the chamnamul stems. Then, cut the leaves and tender stems into bite-sized pieces, about 5cm (2 inches) long. Ensure you’re cutting them into a manageable size for easy eating.
Step 4
Thinly julienne the onion and apple to add a delightful crunch and subtle sweetness to the salad. These additions will complement the herbaceous notes of the chamnamul.
Step 5
Now, let’s prepare the flavorful dressing that will bring this chamnamul salad to life. In a small bowl, combine the gochugaru, soy sauce, vinegar, brown sugar, plum extract, and minced garlic. Stir well until the sugar is dissolved and the dressing ingredients are thoroughly mixed.
Step 6
Place the cleaned chamnamul and the julienned onion and apple into a large mixing bowl. Make sure there’s enough space in the bowl to toss everything without crushing the delicate greens.
Step 7
Drizzle the prepared dressing evenly over the vegetables. Gently toss the salad using your fingertips or a light hand to coat everything evenly, being careful not to bruise the delicate chamnamul leaves. Once coated, drizzle with sesame oil for a nutty aroma and finish with a sprinkle of toasted sesame seeds. Avoid over-mixing, as it can wilt the chamnamul.
Step 8
Your fragrant Korean Angelica salad is ready! The delightful herbaceous aroma of chamnamul, combined with the perfectly balanced spicy, tangy, and slightly sweet dressing, creates a truly enjoyable culinary experience. This salad is a fantastic way to boost your appetite, especially during spring, and serves as a wonderful side dish or fresh wrap filling.
