Savory Stir-Fried Dried Chili Leaves: A Namul Recipe for Daeboreum
Savory Stir-Fried Dried Chili Leaves: A Namul Recipe for Daeboreum
Stir-fried dried chili leaves, dried chili leaf namul, Daeboreum traditional namul, winter delicacy
Introducing a recipe for savory stir-fried dried chili leaves, a delightful winter delicacy. These chili leaves, blanched and dried, are perfect for enjoying as ‘muknamul’ (aged/dried vegetable side dish) during winter. They offer a deep, nutty flavor distinct from fresh chili leaves. Let’s make delicious stir-fried dried chili leaves that will have you reaching for more! It’s a perfect companion for rice.
Main Ingredients- 500g cooked and prepared dried chili leaves
- 2 Tbsp chopped scallions
Seasoning & Broth- 2 Tbsp Korean soup soy sauce (guk-ganjang)
- 1 Tbsp tuna extract (chamchi-ek)
- 0.7 Tbsp minced garlic
- 2 Tbsp perilla oil (deulgireum)
- 2/3 cup shiitake mushroom and kelp broth
- 2 Tbsp Korean soup soy sauce (guk-ganjang)
- 1 Tbsp tuna extract (chamchi-ek)
- 0.7 Tbsp minced garlic
- 2 Tbsp perilla oil (deulgireum)
- 2/3 cup shiitake mushroom and kelp broth
Cooking Instructions
Step 1
Soak the thoroughly dried chili leaves in lukewarm water for half a day until they are softened. This extended soaking time is essential to achieve tender namul.
Step 2
While the leaves are soaking, pick out and discard any thick, tough stems.
Step 3
Add enough water to cover the chili leaves and boil them for about 10 minutes. Unlike other dried vegetables, they don’t require prolonged boiling. Turn off the heat once they feel tender when touched. Once the boiled chili leaves cool down, rinse them under running water three to four times. Then, soak them in clean water for about an hour, rinse again, and gently squeeze out the excess water by hand. Avoid squeezing too hard; a little moisture remaining will ensure the namul stays moist and delicious after stir-frying, rather than dry and crumbly.
Step 4
To the squeezed chili leaves, add 2 Tbsp of Korean soup soy sauce and 0.7 Tbsp of minced garlic. Mix well to marinate.
Step 5
Add 1 Tbsp of tuna extract and 1 Tbsp of perilla oil, and gently mix to combine the seasonings. Now, heat a pan and stir-fry the marinated chili leaves. Pour in the 2/3 cup of shiitake mushroom and kelp broth, cover with a lid, and let it simmer until the liquid is reduced to a savory sauce consistency. This simmering step helps the leaves absorb flavor and stay moist.
Step 6
Finally, add ground perilla seeds, the remaining 1 Tbsp of perilla oil, and the chopped scallions. Give it a quick stir-fry, and your delicious stir-fried dried chili leaves namul is ready!
Step 7
Enjoy this wonderful dried vegetable dish, featuring the slightly bitter yet tender texture and the deep, savory umami flavor characteristic of chili leaves.
Step 8
While I love preparing various namul dishes, preparing large quantities of dried chili leaves can sometimes be quite an effort. However, the delicious results are always worth the hard work!
