Step 1

In a wide pan, combine the blanched Bujigaengyi namul, minced garlic, soup soy sauce, and perilla oil. Gently mix with your hands to ensure the seasoning is evenly distributed throughout the vegetable.

**[Tip for Blanching Bujigaengyi Namul]**
Rinse the Bujigaengyi namul 1-2 times under running water to remove any debris. Bring water to a boil with a pinch of salt, and blanch the namul for just 30 seconds to 1 minute to maintain its crisp texture. Immediately rinse the blanched namul in cold water to cool it down, then squeeze out any excess water by hand. This method helps keep the namul fresh and prevents it from becoming mushy.

Step 2

Transfer the seasoned Bujigaengyi namul to a pan heated over medium heat. Add the finely chopped green onions. Sauté for about 3 minutes, stirring occasionally, until the namul is slightly wilted and the flavors meld together. Be careful not to burn it.

Step 3

Transfer the deliciously stir-fried Bujigaengyi namul to a serving plate. Finally, sprinkle a generous amount of toasted sesame seeds for an extra nutty aroma. Your fragrant and flavorful Bujigaengyi Namul Stir-fry is now ready!