Spicy and Sweet Seasoned Spicy Pepper Leaves (Gochut-ip Namul)
Refreshing Spicy Pepper Leaves Namul with a Touch of Sweetness
This recipe introduces how to make a simple yet delicious seasoned dish using blanched spicy pepper leaves. Enjoy the unique, slightly bitter taste of spicy pepper leaves, perfect as a side dish for rice or a delightful snack with makgeolli. It’s a flavorful way to savor the season’s bounty.
Main Ingredients
- 300g blanched spicy pepper leaves (approx. 2 handfuls)
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, carefully trim the blanched spicy pepper leaves. Rinse them thoroughly under running water 3-4 times to remove any remaining impurities or bitterness. This rinsing step is key to achieving a clean, fresh flavor.
Step 2
After rinsing, gently gather the spicy pepper leaves with both hands and squeeze out excess water. Be careful not to squeeze too hard, as this can make the leaves mushy. Squeeze them just enough to remove excess moisture and place them in a bowl. Maintaining the crisp texture of the leaves is important.
Step 3
Now, let’s prepare the delicious seasoning. Add 1 Tbsp of minced garlic, 1 Tbsp of soy sauce for soup (adjust the saltiness to your preference; regular soy sauce can also be used), 2 Tbsp of plum extract for sweetness and a nice sheen, and 1 Tbsp of perilla oil for its wonderful nutty fragrance to the bowl of spicy pepper leaves.
Step 4
Once all the seasoning ingredients are added, gently mix everything together with your hands, like you’re ‘jogging’ the leaves. The trick is to mix them gently so they don’t break apart, ensuring the seasoning coats every leaf evenly. Taste and adjust the seasoning if needed with more soy sauce or a pinch of salt.
Step 5
Finally, transfer the seasoned spicy pepper leaves namul to a serving dish. Sprinkle a generous amount of toasted sesame seeds on top for an extra nutty flavor and visual appeal. Enjoy this fragrant and delicious spicy pepper leaves namul with a bowl of warm rice!
