Savory Stir-Fried Stone Parsley (Paduknamul)
Cooking with Stone Parsley (Paduknamul): A Delicious Stir-Fry Recipe
Stone parsley, also known as ‘bandinamu’ or ‘spring herb’, is a delightful vegetable with a unique and fragrant aroma. While it’s often referred to as ‘chamnamul’ (Korean angelica tree leaves), it’s technically a different plant. Samyeopchae, typical chamnamul, and this paduknamul all share similar aromas and flavors, leading to them being sold under the umbrella term ‘chamnamul’ in many markets. I purchased this paduknamul, sold as such in Indonesian local markets, and experimented with various side dishes. This recipe is perfect for utilizing all your paduknamul. (Tip: The stir-frying process is detailed from 03:04 onwards in the video.)
Main Ingredients
- 100g Stone Parsley (Paduknamul) (Washed and prepped)
Cooking Instructions
Step 1
First, check the freshness of your stone parsley and wash it thoroughly under running water to remove any dirt or debris. Gently shake off excess water and trim it into bite-sized pieces. If the stems are too thick, you can trim them slightly.
Step 2
Heat a frying pan over medium-low heat and add 2 tablespoons of olive oil. Add 1 tablespoon of minced garlic and stir-fry it slowly, taking care not to burn the garlic. Infusing the oil with garlic aroma is key here.
Step 3
Once you start smelling the fragrant aroma of the garlic, add the prepared stone parsley to the pan. It’s best to stir-fry over medium heat rather than high heat to preserve the crisp texture and fresh aroma of the leaves.
Step 4
As the stone parsley begins to soften slightly, add 1 pinch of salt and 1 pinch of black pepper for seasoning. It’s important to highlight the natural flavors of the ingredients, so tasting and adjusting the saltiness at the end is recommended. Quickly stir-fry once more to combine all ingredients well, and your dish is ready!
