Cooking time: 10 minutes or less
As a side dish to eat garland chrysanthemum, there is “sesame sauce”, but some people say that this “namul” is easier to eat (especially for children who are not good at garland chrysanthemum)! That’s exactly what my daughter does.
Deliciously finished with a simple seasoning of only sesame oil and soy sauceI’m also happy about that. Please try.
- Keywords for this recipe
- Sesame oil
How to make garland chrysanthemum namul
Preparation of namul ingredients and garland chrysanthemum
Namul of garland chrysanthemumBoiled garland chrysanthemum, sesame oil, soy sauceWith this simple combination, you can make it delicious.
First, wash the leaf side with water, and then wash the stem side with running water. Cut it into 4-5 cm widths.
Boil water in a pan and add about a heaping teaspoon of salt.It takes time to boil only the thick stem at the base, so put it in firstIt is good.
Depending on the thickness of the stem (because namul is a soft, boiled and delicious side dish),Boil the stems for about 1 minute...
Then put the leaves and hold them with chopsticks.Boil for another 45 seconds to 1 minute.Then cool with running or cold water.
Finishing of garland chrysanthemum namul / recipe
As one point before seasoning,After cooling the garland chrysanthemum, be sure to squeeze the water well.there is. Thick stems should be squeezed vertically so as not to be crushed.
Transfer it to a bowl or bowl.Be sure to add the seasoningPlease loosen the garland chrysanthemum after squeezing with chopsticks and hands..
After looseningSeasoning A (1 teaspoon sesame oil, 1 teaspoon soy sauce, 1 teaspoon white sesame)Add.
After that, mix the whole with chopsticks (in the case of a bowl, mix it to quickly remove the sesame and dirt on the edge of the bowl), and it’s done.
As in the case of boiled garland chrysanthemum, it is OK to boil the whole and then cut and squeeze it. However, in the case of namul, it is OK to boil it softly (it does not have to be so fine in the boil time,Because the boiling time is longer than the basic boiling method), It is a process of boiling after cutting.
- When boiling the whole leaf, I hold the tip of the leaf in my hand and soak only the stem in hot water, but it is quite difficult to do it for 1 minute, so in this recipe I cut it and then boil it.
- The amount of sesame oil and soy sauce is 1 teaspoon for each bunch of garland chrysanthemum (100g standard).If you want to strengthen the taste and flavor, you can add a little moreKato. In particular, adding a little sesame oil will soften the flavor of garland chrysanthemum.
- Also,If you like, you can add just a little grated garlic in a tube.. Try arranging it in balance with other side dishes.