Kim Dae-seok's Darae-sun Namul
A spring seasonal side dish of darae-sun (hardy kiwi shoots) blanched for exactly 30 seconds, then seasoned with sand lance fish sauce and plum syrup for extra savoriness, creating a nutty, flavorful namul.
Ingredients needed 2 servings
Recipe
Cooking tips
- If you blanch the darae-sun for too long, they lose their unique crisp texture and become tough, so strictly keep the cooking time to 30 seconds.
- Squeeze out as much water as possible before tossing, so the namul doesn't become soggy over time and the seasoning doesn't remain on the surface.
- When adding the whole sesame seeds to the seasoning, crushing them lightly by hand enhances their nutty aroma and flavor significantly.
Recommended for
- Those who want to enjoy the fragrant and clean flavor of seasonal spring greens.
- Those looking for a simple, foolproof recipe for a greens side dish.
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