Spring’s Delight: Chewy Cham-namul Salad (Seasoned Balloon Flower Root)
Spring’s Delight: Chewy Cham-namul Salad (Seasoned Balloon Flower Root)
How to Make Delicious Cham-namul Salad: Blanching and Seasoning
My family prefers namul (seasoned vegetables) with a bit of texture, rather than overly soft. They don’t enjoy it if there’s no chewiness, even if the seasoning is good. That’s why I always try to blanch the vegetables to preserve their satisfying bite. I bought a generous bunch of tender, young cham-namul at the market. Its light green color looked so soft and inviting. Blanching it in boiling salted water and seasoning it lightly with garlic brings out the rich taste of spring. This recipe focuses on creating a delightful texture that everyone will love.
Main Ingredients- 1 bunch fresh Cham-namul (approx. 100-150g)
Cooking Instructions
Step 1
Prepare the fresh spring vegetable, cham-namul. This is a nice bunch I got at the market, very tender and vibrant. It looks like quite a lot! Let’s begin this recipe, inhaling the unique spring aroma of cham-namul. If there are any wilted or yellow leaves, carefully pick them out. Fresh vegetables are half the key to a delicious dish.
Step 2
Rinse the prepared cham-namul under running water two to three times to remove any dirt or debris. Small insects or dust can cling to the delicate leaves, so washing thoroughly is important. Continue rinsing until the water runs clear.
Step 3
Fill a large pot with enough water to generously cover the cham-namul and bring it to a rolling boil over high heat. If your pot is too small to blanch all the namul at once, you can divide it into 2-3 batches. Always add the cham-namul to the water when it’s vigorously boiling. Once the water is boiling, add 1 tablespoon of salt. Blanching with salt helps to maintain the vibrant green color of the vegetables and removes any potential fishy or grassy odors.
Step 4
When the water is at a rolling boil, add all the prepared cham-namul. Use a large spatula or ladle to gently press the namul down so it’s fully submerged in the boiling water. Blanch for about 30 seconds to 1 minute only. Overcooking will make it mushy, so a short blanching time that just wilts the leaves is the secret to a crisp texture. Flipping it once halfway through will ensure even cooking.
Step 5
Immediately remove the blanched cham-namul from the hot water and plunge it into a bowl of cold water to quickly cool it down. This step helps preserve its bright green color and maintain its crisp, refreshing texture. After rinsing in cold water, drain it in a colander and give it a gentle swirl under running water. Shaking it lightly will help remove excess water.
Step 6
Gather the cham-namul in the colander and gently squeeze out the water with both hands. Be careful not to squeeze too hard, as this can break the delicate leaves. Aim to press out the water until it feels moderately moist. Properly squeezing out the water is crucial for the seasoning to adhere well and prevent the salad from tasting watery.
Step 7
Now, let’s make the delicious seasoning. In a large bowl, combine 1/2 tablespoon of minced garlic, 1 tablespoon of soup soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of crushed toasted sesame seeds. Using soup soy sauce enhances the natural savory flavor of the vegetables. Stir everything together to create a well-mixed seasoning.
Step 8
Add the squeezed cham-namul to the bowl with the seasoning. Gently mix and massage the namul with your hands, ensuring the seasoning coats every strand evenly. It’s important to toss gently so as not to break the cham-namul. Can you smell the wonderful aroma of cham-namul combined with the seasoning?
Step 9
And there you have it! Your delicious cham-namul salad is ready. This fragrant spring namul is a perfect side dish on its own and is also fantastic added to bibimbap. Enjoy it with a bowl of freshly cooked warm rice!
