Stir-Fried Chili Leaves (Gochutnip Namul Bokkeum)
Stir-Fried Chili Leaves (Gochutnip Namul Bokkeum)
Savory and Clean Stir-Fried Chili Leaves Namul
Did you know that chili leaves are packed with calcium, beneficial for bone health? They contain a remarkable 24 times more calcium than chili peppers themselves! Compared to eggs or milk, chili leaves boast 3 to 7 times more calcium. So, when you harvest chilies in the fall, consider drying some chili leaves to enjoy them regularly. The slightly bitter taste of chili leaves is perfect for stimulating your appetite. While I haven’t lost my appetite, I’ve been feeling a bit lightheaded lately due to dental surgery, making me crave simple, flavorful dishes like this.
Main Ingredients- Blanched Chili Leaves: 200g
For Blanching- Coarse Sea Salt: 1 Tablespoon
Seasoning Ingredients- Korean Soup Soy Sauce (Gukganjang): 0.5 Tablespoon
- Yeondoo Soy Sauce (or light soy sauce): 1 Tablespoon
- Minced Green Onion: 0.5 bulb
- Minced Garlic: 1 Tablespoon
- Toasted Sesame Seeds: 1 Tablespoon
- Sesame Oil: 1 Tablespoon
- Coarse Sea Salt: 1 Tablespoon
Seasoning Ingredients- Korean Soup Soy Sauce (Gukganjang): 0.5 Tablespoon
- Yeondoo Soy Sauce (or light soy sauce): 1 Tablespoon
- Minced Green Onion: 0.5 bulb
- Minced Garlic: 1 Tablespoon
- Toasted Sesame Seeds: 1 Tablespoon
- Sesame Oil: 1 Tablespoon
Cooking Instructions
Step 1
First, rinse the chili leaves thoroughly under running water. If you are using store-bought chili leaves, it’s recommended to soak them in water with a splash of vinegar for at least 5 minutes before rinsing. Bring a pot of water to a rolling boil, add 1 tablespoon of coarse sea salt, and then add the rinsed chili leaves. Blanch for about 30 seconds. Be careful not to over-blanch, as this can make them mushy. Immediately transfer the blanched chili leaves to cold water to stop the cooking process and preserve their crisp texture. The 30-second guideline is approximate; check the leaves visually or by touch to determine the perfect doneness.
Step 2
Once blanched, gently squeeze out as much water as possible from the chili leaves. Excess water can dilute the seasoning. Place the drained chili leaves in a mixing bowl and add all the seasoning ingredients. It’s a simple list, making this dish accessible for everyone!
Step 3
I’ve used Yeondoo Soon for an umami boost. This soy sauce alternative often provides enough flavor without additional salt, but if you prefer a saltier taste, feel free to add a little more soup soy sauce or regular salt to your preference.
Step 4
Next, add the minced garlic for a pungent kick and a generous amount of toasted sesame seeds for a nutty aroma and flavor.
Step 5
Finally, drizzle in the sesame oil. Gently massage and mix everything together with your hands until the chili leaves are well coated. Your delicious and slightly bitter chili leaves namul, a perfect side dish that pairs wonderfully with rice, is now ready!
Step 6
Serve the finished chili leaves namul on a plate. Sprinkle some extra toasted sesame seeds on top for added flavor and visual appeal. This dish not only whets the appetite but also offers great health benefits, making it a truly wholesome choice.
Step 7
While chili leaves can be seasoned with doenjang (fermented soybean paste) or gochujang (red chili paste), a simple seasoning with soup soy sauce or fish sauce results in a wonderfully clean and fresh flavor. Feel free to adjust the seasoning to suit your taste.
Step 8
To truly appreciate the natural, subtly bitter taste of chili leaves, a light seasoning with soup soy sauce is recommended. Chili leaves are surprisingly nutritious, offering not just calcium but also magnesium and various vitamins, making them an excellent and affordable healthy ingredient.
Step 9
Imagine a bowl of warm rice topped generously with this chili leaves namul. Add a dollop of gochujang and a drizzle of sesame oil, then mix it all together. It’s so delicious, you might not notice if your dining companion disappears!
