Spring’s Delight: Eumnamu Sprout and Broccoli Namul Salad
Spring’s Delight: Eumnamu Sprout and Broccoli Namul Salad
The King of Spring Greens! Eumnamu Sprouts (also known as Gae-dureup or Eumnamu Sun) with Broccoli
Introducing an incredibly simple yet nutritious dish using Eumnamu sprouts and fresh broccoli! The young shoots of the Eumnamu tree (also called Eumnamu Sun or Gae-dureup) are rarely cultivated because the parent tree grows very large, meaning most are foraged from the wild. Unlike the more common pine or Korean mushrooms, Eumnamu sprouts are highly prized, especially in Gangwon Province, known for its excellent quality mountain vegetables. Elders often prefer them to other spring greens for their superior aroma and medicinal properties. Eumnamu sprouts are at their peak flavor and nutritional value from late April to early May, a fleeting season that makes them a special treat. If you spot them at the market, don’t miss the chance to try this exquisite delicacy! These sprouts are packed with vitamins and are believed to offer benefits for the liver, inflammation, nerve pain, arthritis, and swelling. They are so potent, they’re practically a tonic during their season! Just remember to enjoy them in moderation to avoid any digestive upset. This recipe is almost too simple to call a recipe, but it truly allows the unique taste and aroma of Eumnamu sprouts to shine. The best way to savor them is by lightly blanching and dipping them in a delicious sauce. Let’s get started on this celebration of spring flavors!
Main Ingredients- Eumnamu Sprouts (Gae-dureup) 200g
- Broccoli 200g
- Cherry Tomatoes or Strawberries 3 pcs (for garnish)
Dipping Sauce Ingredients- Gochujang (Korean chili paste) 3 Tbsp
- Corn syrup or Oligosaccharide 1-2 Tbsp (adjust to taste)
- Double-concentrated Vinegar 1 Tbsp (use 2 Tbsp regular vinegar)
- Sugar 1 Tbsp
- Sesame seeds 1/2 – 1 Tbsp (adjust to taste)
- Cheongyang chili pepper 1 pc (seeds removed, finely minced)
- Garlic 2 cloves (minced)
- Green onion (white part) 3-5 cm (finely minced)
- Gochujang (Korean chili paste) 3 Tbsp
- Corn syrup or Oligosaccharide 1-2 Tbsp (adjust to taste)
- Double-concentrated Vinegar 1 Tbsp (use 2 Tbsp regular vinegar)
- Sugar 1 Tbsp
- Sesame seeds 1/2 – 1 Tbsp (adjust to taste)
- Cheongyang chili pepper 1 pc (seeds removed, finely minced)
- Garlic 2 cloves (minced)
- Green onion (white part) 3-5 cm (finely minced)
Cooking Instructions
Step 1
First, prepare the Eumnamu sprouts. Trim off the tough ends and tear any larger sprouts in half. This helps them absorb the sauce better. Since they are young shoots, handle them gently.
Step 2
Prepare the broccoli by breaking it into bite-sized florets. If you have very large pieces, you can halve or quarter them. Aim for pieces that are visually appealing and easy to eat.
Step 3
Bring a pot of water to a rolling boil and add 1 tablespoon of salt. Salting the water helps to retain the vibrant color of the vegetables and enhances their flavor.
Step 4
Once the water is boiling, add the broccoli florets and blanch for about 30 seconds. Immediately remove them and plunge into ice-cold water to stop the cooking process and preserve their bright green color. Be careful not to overcook, as they can become mushy.
Step 5
Using the same boiling water (or fresh if needed), add the prepared Eumnamu sprouts. Blanch them for only about 30 seconds. Eumnamu sprouts are delicate and should be cooked very briefly to maintain their crisp texture and distinct aroma. After blanching, rinse them under cold water until completely cooled.
Step 6
Your blanched broccoli and Eumnamu sprouts should now have a vibrant, fresh green color. This lively hue is a sign of their freshness and perfect blanching.
Step 7
Arrange 3 cherry tomatoes, halved, attractively on your serving plate. Their red color will provide a beautiful contrast to the green vegetables, making the dish look even more appetizing. You can also use strawberries for garnish.
Step 8
Now, let’s make the flavorful dipping sauce. Finely mince 1 Cheongyang chili pepper (with seeds removed), 2 cloves of garlic, and about 3-5 cm of the white part of a green onion. These ingredients will add a pleasant kick and fresh aroma.
Step 9
In a bowl, combine 3 tablespoons of Gochujang. This is the base for our delicious, spicy, and slightly sweet sauce.
Step 10
Add 1 to 2 tablespoons of corn syrup (or oligosaccharide) for sweetness and a glossy finish. Adjust the amount to your preference. It also helps to mellow the spiciness of the Gochujang.
Step 11
For acidity, we’re using 1 tablespoon of double-concentrated vinegar. Regular vinegar has more water content, which can make the sauce too thin and drippy. Double-concentrated vinegar has a thicker consistency, allowing the sauce to cling better to the vegetables. If you only have regular vinegar, use 2 tablespoons for a similar thickness. Feel free to add more if you enjoy a tangier sauce.
Step 12
Add 1 tablespoon of sugar to balance the flavors and add a touch more sweetness.
Step 13
Finally, stir in 1/2 to 1 tablespoon of sesame seeds for a nutty aroma and flavor. Mix everything well until you have a smooth, delicious dipping sauce. You’re all set!
Step 14
Arrange the blanched Eumnamu sprouts and broccoli beautifully on the plate, serve with the prepared dipping sauce, and enjoy your Eumnamu Sprout and Broccoli Namul Salad – a true taste of spring!
