Savory Stir-Fried Buzjigaengi (Wild Chive): A Taste of Ulleungdo’s Nature
Ulleungdo’s Specialty! Fragrant Buzj enough Stir-fry Recipe
Buzjigaengi namul is packed with water-soluble vitamins A and C, which can be lost if soaked in water for too long. Therefore, it’s best enjoyed fresh or lightly blanched, rather than cooked for extended periods. This recipe creates a delicious stir-fry where the nutty aroma of perilla oil and the umami of soy sauce enhance the rich flavors. (Nutritional Tip: Refer to 02:37 for more insights!)
Main Ingredients
- Fresh Buzjigaengi (Wild Chive) 120g
- Nutty Perilla Oil 3.5 Tbsp
- Savory Soy Sauce 1 Tbsp
Cooking Instructions
Step 1
First, rinse the fresh Buzjigaengi thoroughly under running water to remove any dirt or debris. Gently pat it dry to prepare it for stir-frying.
Step 2
Heat a pan and add a generous amount of flavorful perilla oil. The aromatic oil will significantly enhance the overall taste of the dish.
Step 3
Add the prepared Buzjigaengi to the pan and stir-fry quickly over high heat until it just begins to wilt. It’s crucial not to overcook it, as this can make the greens tough. Aim for just a slight softening.
Step 4
Once the Buzjigaengi has slightly wilted, add the soy sauce. Continue to stir-fry over high heat, ensuring the soy sauce coats all the ingredients evenly. Your delicious Buzjigaengi stir-fry is now ready!
