Gochutnip Namul Muchim: A Nostalgic Side Dish Recipe
Mom’s Homemade Flavor! Simply Delicious Gochutnip Namul Muchim
This Gochutnip Namul Muchim (seasoned chili leaves) brings back cherished childhood memories of my mother’s cooking. It’s a flavorful side dish that perfectly balances the savory notes of doenjang (fermented soybean paste) and gochujang (chili paste) with the unique texture of fresh chili leaves. Simple to make yet incredibly delicious, it’s a perfect accompaniment to any meal. Let’s get started!
Main Ingredients
- 3 packs fresh Gochutnip (chili leaves), about 300g
- 1 tsp coarse salt (for blanching)
Seasoning
- 1.5 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp onion powder (or 1/4 minced onion)
- 1 Tbsp garlic powder (or 1 Tbsp minced garlic)
- 2 Tbsp sesame oil
- Sesame seeds, to taste
- 1.5 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp onion powder (or 1/4 minced onion)
- 1 Tbsp garlic powder (or 1 Tbsp minced garlic)
- 2 Tbsp sesame oil
- Sesame seeds, to taste
Cooking Instructions
Step 1
Begin by preparing 3 packs of fresh Gochutnip (chili leaves). If you’re buying them, select the freshest ones available.
Step 2
Trim the chili leaves, removing any yellowed or wilted leaves and tough stems. Cut them into manageable, bite-sized pieces.
Step 3
Rinse the trimmed chili leaves thoroughly under running water to remove any dirt or debris. Drain them well in a colander.
Step 4
Fill a pot with plenty of water and bring it to a rolling boil over high heat. Blanching vegetables in boiling water helps preserve their vibrant color and nutrients.
Step 5
Once the water is boiling, add 1 teaspoon of coarse salt. Salt helps the leaves maintain a bright green color and adds a subtle seasoning.
Step 6
Add the prepared chili leaves to the boiling water. Use chopsticks to gently separate the leaves, ensuring they are all submerged.
Step 7
Blanch the chili leaves very briefly, just until they wilt and soften slightly. This usually takes about 30 seconds to 1 minute. Be careful not to over-blanch, as they can become mushy.
Step 8
Immediately remove the blanched leaves from the hot water and rinse them under cold running water 3-4 times to cool them down quickly. This helps remove any bitterness and residual impurities, and also keeps the leaves crisp.
Step 9
Gently squeeze out the excess water from the cooled chili leaves using your hands. Avoid squeezing too hard, as this can make the texture dry; a moderate squeeze is best.
Step 10
Place the squeezed chili leaves in a mixing bowl. Add 1.5 tablespoons of Gochujang for a sweet and spicy kick.
Step 11
Add 3 tablespoons of Doenjang for a deep, savory flavor. Doenjang enhances the natural taste of the leaves and adds richness.
Step 12
Add 1 tablespoon of onion powder for a hint of sweetness and depth. If using minced onion, add it at this stage and mix well.
Step 13
Add 1 tablespoon of garlic powder to elevate the aromatic profile. If using minced garlic, add it along with the powder.
Step 14
Drizzle in 2 tablespoons of sesame oil for a rich, nutty aroma that completes the dish.
Step 15
Finally, sprinkle in a generous amount of sesame seeds. They add both flavor and visual appeal.
Step 16
Now, gently mix all the ingredients together with your hands, ensuring the seasoning is evenly distributed. Toss them softly to avoid bruising the leaves. Your delicious Gochutnip Namul Muchim is ready to be enjoyed!
