Chewy and Sweet Dried Pumpkin and Eggplant Namul
Chewy and Sweet Dried Pumpkin and Eggplant Namul
Making Chewy and Sweet Dried Pumpkin and Eggplant Namul!
Introducing a recipe for dried pumpkin and eggplant namul, made by drying fresh zucchini and eggplant in a food dehydrator. This dish, made by rehydrating the dried pumpkin and eggplant and stir-frying them with chives, garlic, soy sauce, perilla seed powder, and perilla oil, is a delicacy with a savory and chewy texture that intensifies with every bite. The savory flavor of the perilla seed powder is particularly delightful, and the pumpkin’s softer texture complements the eggplant for a harmonious eating experience. It’s a side dish that offers a deep flavor with simple seasonings, perfect for everyone to enjoy.
Ingredients- 1 dried pumpkin (sliced to about 0.5cm thickness)
- 100g dried eggplant
- 40g chives (cut into 2-3cm lengths)
- 1 tsp minced garlic
- Pinch of black pepper
- 0.7 Tbsp soy sauce
- 1.5 Tbsp grapeseed oil
- 2 Tbsp perilla seed powder
- 1 Tbsp perilla oil
Cooking Instructions
Step 1
First, thinly slice one zucchini (also known as Korean pumpkin or ‘a hobak’) to about 0.5cm thickness. If the eggplants are small, prepare about 1.5 of them. Arrange them spread out so they don’t overlap during the drying process.
Step 2
For drying the pumpkin and eggplant in a food dehydrator, we recommend drying at 70°C (158°F) for about 6 hours. The drying time can be adjusted depending on the thickness and moisture content of the ingredients.
Step 3
After drying for approximately 6 hours, the ingredients will be sufficiently dehydrated. Take the amount of dried pumpkin and eggplant you need and soak them in cold or lukewarm water until they become soft (about 30 minutes to 1 hour).
Step 4
Once rehydrated, thoroughly squeeze out the excess water from the dried pumpkin and eggplant. Then, cut them into bite-sized pieces (about 2-3cm). Cut the chives to a similar length.
Step 5
Heat 1.5 Tbsp of grapeseed oil in a pan over medium heat. Add the rehydrated dried pumpkin and eggplant and stir-fry. Once they are slightly cooked, add 1 tsp of minced garlic, 0.7 Tbsp of soy sauce, and a pinch of black pepper, and continue to stir-fry until the flavors are absorbed. Finally, add 1 Tbsp of perilla oil and 2 Tbsp of perilla seed powder, and stir-fry briefly to enhance the nutty aroma. Add the chives just before turning off the heat, as they cook quickly. For a more detailed understanding, referring to the video would be very helpful.
