Main ingredients 🥩
spring onionred pepper powderplum syrupsquid saucetuna sauceminced garlic
Jung Ho-young's Spring Onion Namul
A tangy-sweet, crisp all-purpose spring onion namul made in just 3 minutes with a perfect balance of soy sauce and plum syrup
🙋 Recommended for
- ⭐ Those seeking a crisp, refreshing instant side dish to revive their springtime appetite
- ⭐ Beginners looking for an easy alternative to making kimchi without the hassle
Ingredients needed 🛒2 servings
- spring onion 1 bunch
- red pepper powder 3 tablespoons
- plum syrup 2 tablespoons
- sugar 1 tablespoon
- squid sauce 2 tablespoons
- sesame oil 1 tablespoon
- tuna sauce 1 tablespoon
- minced garlic 1 tablespoon
- toasted sesame seeds a pinch
Recipe 🍳
- Trim the base of the spring onion and separate the leaves one by one. Wash thoroughly under water and remove all moisture completely.
- Cut the washed spring onion leaves into bite-sized pieces, preserving their natural texture and length.
- In a wide bowl, combine red pepper powder, plum syrup, sugar, squid sauce, sesame oil, tuna sauce, and minced garlic according to the specified amounts. Mix well to make the seasoning sauce.
- Add the prepared spring onions to the seasoning sauce and gently toss with light pressure to avoid releasing any raw vegetable odor.
- Once the dressing evenly coats each leaf, transfer to a serving dish and sprinkle with toasted sesame seeds as the final touch.
- Trim the base of the spring onion, wash thoroughly, and cut into bite-sized pieces.
- Mix all seasoning ingredients together to create a savory, versatile namul sauce.
- Toss the spring onions with the sauce and finish with a sprinkle of toasted sesame seeds.
Cooking tips 💡
- When mixing the spring onions, avoid pressing too hard—overhandling can release a raw vegetable aroma.
- This seasoning blend works perfectly for other spring greens like chives, three-leafed greens, and wild mustard greens.
- Make a large batch of the seasoning sauce and store it in the refrigerator—aging enhances its depth and savoriness.
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