Fragrant Chamnamul (Korean Angelica Tree Leaves) Salad Recipe
Fragrant Chamnamul (Korean Angelica Tree Leaves) Salad Recipe
How to Make a Refreshingly Tangy and Sweet Chamnamul Salad
Today, we’re making a delicious, sweet-and-sour side dish with fragrant chamnamul! This chamnamul salad offers a delightful balance of fresh, aromatic greens and a palate-awakening dressing. It’s so good, you’ll easily finish a bowl of rice with just this dish. Let’s introduce a versatile namul (seasoned vegetable) recipe that the whole family will love, featuring crisp vegetables and a zesty dressing.
Ingredients- Chamnamul (Korean Angelica Tree Leaves) 160g
- Onion 1/2 medium
- Carrot 1/4 medium
- Soy sauce 2 Tbsp (approx. 30ml)
- Vinegar 1 Tbsp (approx. 15ml)
- Sugar 1 Tbsp (approx. 15g)
- Red pepper flakes (Gochugaru) 1 Tbsp (approx. 10g)
- Sesame oil 1 Tbsp (approx. 15ml)
- Toasted sesame seeds 2 Tbsp (approx. 20g)
Cooking Instructions
Step 1
First, let’s prepare the fragrant chamnamul by washing it thoroughly.
Step 2
Place the chamnamul in a large bowl and fill it with cold water. Let it soak for a while; this helps loosen any dirt, making it easier to wash off. Gently remove any wilted or damaged leaves, then rinse the greens multiple times under cold running water to ensure all soil and impurities are removed.
Step 3
After washing, transfer the chamnamul to a colander and let it drain well. Excess water can dilute the dressing, so ensuring it’s well-drained is crucial.
Step 4
Cut the prepared chamnamul into bite-sized pieces, about 5cm in length. Cutting them not too long makes them easier to mix with the dressing and to eat.
Step 5
Peel the onion and slice it thinly into julienne strips. The onion’s natural sweetness will add a wonderful depth of flavor to the salad.
Step 6
Peel the carrot and cut it into thin julienne strips, similar in thickness to the onion. Carrots add a vibrant color, making the dish more visually appealing.
Step 7
In a large mixing bowl, combine the prepared chamnamul, julienned onion, and carrot. Tip: If you have an apple on hand, try thinly slicing and adding it to the salad! The subtle sweetness and tanginess of the apple will elevate the chamnamul salad to another delicious level.
Step 8
Now, let’s add the flavorful dressing. Add 2 tablespoons of soy sauce, 1 tablespoon of vinegar, and 1 tablespoon of sugar. If you prefer a tangier taste, feel free to increase the amount of vinegar. Conversely, if you like a milder flavor, you can reduce the soy sauce slightly.
Step 9
Next, add 1 tablespoon of gochugaru (red pepper flakes), 1 tablespoon of sesame oil for a nutty aroma, and finally, a generous 2 tablespoons of toasted sesame seeds. The sesame seeds add a lovely crunch and nutty flavor.
Step 10
With all the ingredients and dressing ready, it’s time to gently mix everything together.
Step 11
Gently toss the ingredients in the bowl with your hands to combine everything well. Be careful not to overmix or mash the chamnamul, as this can damage the delicate leaves and result in a less appealing texture or a ‘raw’ taste.
Step 12
The key is to mix lightly, as if fluffing the leaves with your fingertips, to preserve the fresh, crisp texture of the chamnamul. Once everything is evenly coated with the dressing, your delicious chamnamul salad is ready to be enjoyed!
