Fragrant Spring Delight: Simple Seasoned Chamnamul Salad
Fragrant Spring Delight: Simple Seasoned Chamnamul Salad
How to Make a Refreshing Chamnamul Salad with a Sweet and Sour Dressing
I was captivated by the incredibly fresh chamnamul at the market and bought a bunch on impulse! This simple dish, seasoned to perfection, felt like a little moment of happiness. Chamnamul, belonging to the parsley family, has a lovely aroma similar to minari (water parsley). The preparation is incredibly straightforward: wash, chop, and mix – a truly beginner-friendly recipe! Eating this fresh, vibrant green vegetable makes me feel like I’m experiencing spring early. It’s best enjoyed immediately after preparation, in single servings, as it tends to lose its crispness if made ahead. This spring-season chamnamul is particularly tender and delicious compared to other times of the year. The crisp vegetables combined with the bright, light dressing will awaken your senses, much like the fragrant scent of spring herbs reminiscent of minari.
Ingredients- 1 bunch Chamnamul (Korean potherb, approx. 100g)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
- 1 Tbsp Vinegar
- 2 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- A pinch of Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Begin by thoroughly washing the fresh chamnamul under running water multiple times to remove any dirt or debris. Handle the leaves gently as they are quite delicate.
Step 2
After washing, drain the chamnamul well in a colander to remove excess water; any remaining moisture can dilute the dressing. Once drained, trim the chamnamul into bite-sized pieces, about 10cm (4 inches) long. Cutting them too finely might reduce the satisfying crunch.
Step 3
Now it’s time to mix the delicious seasoning! Just before you’re ready to eat, place the chamnamul in a bowl. Add all the prepared ingredients for the dressing: gochugaru, sugar, vinegar, soy sauce, and sesame oil. Gently toss everything together with your hands until the chamnamul is evenly coated. Be careful not to overmix, as this can make the greens mushy.
Step 4
Chamnamul salad is best enjoyed fresh, right after it’s made. Preparing it in single servings just before eating ensures you get to enjoy the crisp texture and vibrant flavor at its peak. If you make it in advance, the chamnamul will wilt and become soggy, diminishing its taste. Therefore, it’s highly recommended to prepare this dish right before serving.
