Fresh and Fragrant Spring Namul Salad (Chamnamul Geotjeori)
Spring Vegetable Dish: The Ultimate Chamnamul Geotjeori Recipe
Chamnamul, or Korean angelica tree shoots, is a star among spring vegetables, celebrated for its exceptional taste and unique aroma. It’s often described as having a scent reminiscent of a blend of celery and micro cilantro, making it a prized seasonal ingredient. This fragrant herb shines when prepared as a fresh salad, known as Geotjeori. Our Chamnamul Geotjeori recipe brings together the vibrant green of fresh chamnamul with a spicy, tangy dressing for a delightful culinary experience. Let’s get started on making this aromatic Chamnamul dish!
Ingredients (Measurements: Tablespoons)
- Chamnamul (Korean Angelica Tree Shoots) 200g
- Onion 1/2 medium
- Carrot a small amount
Chamnamul Geotjeori Dressing
- Gochugaru (Korean chili flakes) 3 Tbsp
- Soy sauce (regular) 1 Tbsp
- Fish sauce (anchovy) 1 Tbsp
- Plum extract (or syrup) 1 Tbsp
- Vinegar 1 Tbsp
- Minced garlic 0.5 Tbsp
- Toasted sesame seeds 1 Tbsp
- Sesame oil 2 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Soy sauce (regular) 1 Tbsp
- Fish sauce (anchovy) 1 Tbsp
- Plum extract (or syrup) 1 Tbsp
- Vinegar 1 Tbsp
- Minced garlic 0.5 Tbsp
- Toasted sesame seeds 1 Tbsp
- Sesame oil 2 Tbsp
Cooking Instructions
Step 1
Begin by trimming the rough ends of the chamnamul stems with scissors or a knife for a clean presentation.
Step 2
Place the trimmed chamnamul in a bowl and submerge it in cold water. Adding a tablespoon of vinegar to the water for about 5 minutes can help enhance freshness and remove any residual dirt. Then, while keeping the chamnamul in the bowl filled with water, gently swirl and agitate the stems to rinse away any soil or debris that might be clinging to the leaves. Be thorough, as dirt can sometimes hide in the leafy parts.
Step 3
Continue to rinse the chamnamul by changing the water 3-4 times, gently swirling each time, until the water runs clear. Once thoroughly cleaned, drain the chamnamul well in a colander. Cut the greens into bite-sized pieces, approximately 5-7 cm long.
Step 4
Thinly slice the half onion into julienne strips. Prepare the carrot by cutting it into thin julienne strips as well; slicing the carrot slightly thinner than the onion will result in a softer texture.
Step 5
In a large, deep bowl, combine the prepared chamnamul, julienned onion, and julienned carrot. Now, add all the dressing ingredients for the Chamnamul Geotjeori.
Step 6
For the dressing: add 3 tablespoons of gochugaru for a pleasant spiciness. Sprinkle in 1 tablespoon of toasted sesame seeds for a nutty aroma. Season with 1 tablespoon of regular soy sauce and 1 tablespoon of anchovy fish sauce to build savory depth. Add 1 tablespoon of plum extract (or syrup) for a touch of sweetness and tang, and 1 tablespoon of vinegar for brightness. Include 0.5 tablespoon of minced garlic for a mild pungent kick. Finally, drizzle in 2 tablespoons of sesame oil for its rich, fragrant finish.
Step 7
With all the ingredients and dressing ready, gently toss everything together with a light hand. Avoid vigorous mixing, as this can bruise the delicate chamnamul and affect its fresh texture. The goal is to evenly coat the greens without crushing them.
