Fragrant Pimpinella Brushes (Chamnamul) Salad: A Soft Spring Vegetable Recipe
Fragrant Pimpinella Brushes (Chamnamul) Salad: A Soft Spring Vegetable Recipe
Easy Chamnamul Salad Recipe: From Blanching to Delicious Seasoning, Complete Your Spring Health Side Dish!
Introducing a recipe for a fragrant Chamnamul salad, filled with the essence of spring. This recipe guides you through blanching the Chamnamul tenderly and seasoning it with a simple yet flavorful dressing to create a delightful spring side dish that stimulates the appetite. Chamnamul is rich in potassium, which aids cardiovascular health, and packed with antioxidants like beta-carotene and vitamin A, making it perfect for boosting immunity during seasonal changes. While it’s delicious tossed raw like a fresh kimchi (geotjeori) for a crisp texture, lightly blanching it creates a softer, nuttier flavor that allows you to deeply appreciate the vegetable’s natural taste. This guide will walk you through everything, from selecting fresh Chamnamul and blanching it correctly to mastering the techniques for making a delicious Chamnamul salad, making it easy even for those new to preparing this vegetable.
Ingredients- 150g Pimpinella Brushes (Chamnamul)
- 1/2 Tbsp Salt (for blanching)
- 2 Tbsp Vinegar (for washing)
- 1/2 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- A pinch of Salt (for final seasoning adjustment)
Cooking Instructions
Step 1
To maintain the freshness of the Chamnamul and remove any residual pesticides, fill a bowl with enough water for the greens to be submerged and add 2 tablespoons of vinegar. Let the Chamnamul soak for about 10 minutes. This step helps to clean the greens thoroughly.
Step 2
Gently swish the soaked Chamnamul in the water, then rinse it under running water. After rinsing several times to ensure it’s clean, place it in a colander to drain well. Proper draining prevents the salad from becoming watery.
Step 3
Trim off the bottom 1-2 cm of the thoroughly washed Chamnamul, removing any bruised or mushy parts for a neat appearance. This step makes the salad more appealing.
Step 4
Cut the trimmed Chamnamul into bite-sized pieces, about 5-6 cm in length. Cutting them too long can be inconvenient to eat, so aiming for a size that fits easily into one bite is ideal.
Step 5
Bring a pot of water to a rolling boil. Once boiling, add 1/2 tablespoon of salt and then add the prepared Chamnamul to blanch. Adding salt helps to maintain the vibrant color of the greens.
Step 6
Be careful not to over-blanch the Chamnamul, as it can become mushy and lose its texture. Blanch for only about 15 seconds after adding it to the boiling water. A brief blanch is key to preserving the crisp texture and fragrant aroma of the Chamnamul.
Step 7
Immediately after blanching, transfer the Chamnamul to a bowl of cold water to quickly cool it down. This ‘cold shower’ helps to set the vibrant color and maintain its crispness. Once cooled, gently squeeze out as much water as possible with both hands, and place the Chamnamul in a mixing bowl. Excess water can dilute the seasoning.
Step 8
Add the seasoning ingredients to the well-drained Chamnamul. Combine 1/2 tablespoon of soy sauce, 1/2 tablespoon of minced garlic, 1 tablespoon of sesame oil, and a desired amount of sesame seeds. (You can also sprinkle sesame seeds on top at the end.)
Step 9
Gently toss the ingredients together with your hands. It’s important to mix gently to avoid crushing the delicate greens. Taste the salad and, if needed, add a tiny pinch of salt to adjust the seasoning to your preference. This completes your fragrant and nutty spring vegetable dish, the delicious Chamnamul salad. Enjoy it with a warm bowl of rice!
