Fragrant Seasoned Chamnamul (Korean Angelica Tree Leaves) – Simple Spring Delight
Fragrant Seasoned Chamnamul (Korean Angelica Tree Leaves) – Simple Spring Delight
Easy Recipe for Fragrant Spring Greens: Chamnamul Salad
During the peak season for chamnamul, I often enjoyed making this simple seasoned dish. Having just one type of seasoned vegetable like this can make a meal feel incredibly wholesome and thoughtfully prepared. When you see fresh spring greens at the market, don’t hesitate to pick some up and bring the taste of spring into your kitchen!
Main Ingredients- 1 bunch Chamnamul (Korean Angelica Tree Leaves, approx. 150-200g)
- A pinch of toasted sesame seeds
Seasoning- 1 Tbsp Guk-ganjang (Korean soup soy sauce) (or fish sauce)
- 1 Tbsp minced garlic
- 1 Tbsp chopped green onion (white parts preferred)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce) (or fish sauce)
- 1 Tbsp minced garlic
- 1 Tbsp chopped green onion (white parts preferred)
Cooking Instructions
Step 1
Prepare the star ingredient: fresh chamnamul. We’ll use minimal seasoning to highlight the herb’s delicate and aromatic natural flavor. It’s similar to how a simple salt seasoning can make bean sprouts delicious – chamnamul’s inherent taste is wonderful on its own. Doesn’t this chamnamul look wonderfully fresh?
Step 2
Rinse the chamnamul thoroughly under running water to remove any dirt. Once clean, trim it into bite-sized pieces, about 2-3 inches long. If the stems seem a bit tough, you can gently peel away the outer layer for a more tender texture.
Step 3
Bring a pot of water to a rolling boil over high heat. Boiling water is key to achieving a crisp texture when blanching greens.
Step 4
Add the prepared chamnamul to the boiling water and blanch quickly for about 30 seconds to 1 minute. Chamnamul cooks very fast, so avoid overcooking, which can make it mushy. It’s ready once it just begins to wilt.
Step 5
Do not rinse the blanched chamnamul under cold water! Drain the hot water from the pot, or place the greens in a colander. You can then add the seasoning directly to the same pot while it’s still warm. This saves a step and helps the greens retain their warmth, making the seasoning process more efficient.
Step 6
Place the blanched chamnamul in the pot and add all the seasoning ingredients. You can optionally turn the heat to low and gently stir-fry for a minute to help the flavors meld beautifully. Alternatively, you can simply mix everything by hand without any heat. I chose to lightly stir-fry it.
Step 7
Add 1 Tbsp guk-ganjang, 1 Tbsp minced garlic, and 1 Tbsp chopped green onion. That completes the seasoning! Quickly and gently toss everything together to ensure the seasoning is evenly distributed. Taste and adjust if needed, adding a tiny pinch of salt if more flavor is desired. Finally, sprinkle generously with toasted sesame seeds for a delightful finish. Your fragrant and delicious seasoned chamnamul is ready!
