Seasoned Spring Nama (Mountain ‘Chive’) with Soybean Paste
Seasoned Spring Nama (Mountain ‘Chive’) with Soybean Paste
Aromatic Spring Nama Seasoned with Soybean Paste!
Spring brings a delightful variety of aromatic greens, and today we’re making a special dish with fresh nama (also known as mountain ‘chive’), seasoned with savory soybean paste. This dish is wonderfully appetizing and perfect for any meal. Enjoy this simple yet flavorful nama namul!
Main Ingredients- Fresh Spring Nama 170g
Seasoning Ingredients- Homemade Soybean Paste 1 Tbsp
- Minced Garlic 1 tsp
- Sesame Oil 1 tsp
- Toasted Sesame Seeds, a pinch
- Homemade Soybean Paste 1 Tbsp
- Minced Garlic 1 tsp
- Sesame Oil 1 tsp
- Toasted Sesame Seeds, a pinch
Cooking Instructions
Step 1
Carefully trim any yellow outer leaves and tough roots from the freshly harvested spring nama. Rinse it thoroughly under running water several times to remove all soil and debris. It’s important to wash nama meticulously as it can hold quite a bit of dirt.
Step 2
Bring a pot of water to a rolling boil. Once boiling, gently add the tougher root ends of the nama first. Adding the roots first helps ensure even cooking for the entire bunch.
Step 3
Blanch the nama quickly, just until it turns a vibrant green and wilts slightly, which should take about 30 seconds to 1 minute. Be careful not to overcook, as this can make it mushy and diminish its delicate aroma.
Step 4
Immediately transfer the blanched nama to a bowl of cold water to stop the cooking process and preserve its bright green color. Briefly rinse under cool running water. This step helps maintain its crisp texture.
Step 5
Gently squeeze out excess water from the nama with your hands, being careful not to crush it. Then, cut the nama into bite-sized pieces, about 3-4 cm long. Avoid squeezing too hard, as it might release its fresh flavor.
Step 6
Place the prepared nama in a mixing bowl. Add the homemade soybean paste (1 Tbsp), minced garlic (1 tsp), sesame oil (1 tsp), and a pinch of toasted sesame seeds. Seasoning lightly is key to letting the nama’s natural aroma shine.
Step 7
Using your fingertips, gently toss and mix the ingredients until the seasoning is evenly distributed throughout the nama. Mix with a light ‘jiggle’ motion to coat everything without bruising the greens, ensuring a delicious seasoned nama namul.
Step 8
This slightly bitter and aromatic spring nama namul is a delightful side dish on its own. It’s also wonderfully satisfying served over a bowl of warm rice. Enjoy a healthy and flavorful spring meal with this seasonal ingredient!
