Kim Dae-seok's Modern Gomul Na-mul

Name: Kim Dae-seok's Modern Gomul Na-mul
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: gomul 300g; sea salt 1 tablespoon; minced garlic 0.5 tablespoon; soybean paste 1 tablespoon; sesame oil 0.5 tablespoon; toasted sesame seeds 0.5 tablespoon

Removing tough fibers from the stems to enhance tenderness, then simply marinating with a savory soybean paste dressing for a healthy side dish.

15 min Difficulty Very easy side dish

Main ingredients

gomulminced garlicsoybean paste

Ingredients needed 2 servings

gomul 300g

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gomul minced garlic soybean paste

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sea salt 1 tablespoon

minced garlic 0.5 tablespoon

soybean paste 1 tablespoon

sesame oil 0.5 tablespoon

toasted sesame seeds 0.5 tablespoon

Recipe

Trim the tough ends of the gomul stems and gently peel off the fibrous layers using your fingernail, pulling them straight out to soften the texture.
Soak the prepared gomul in cold water for 4 minutes, rinse lightly, then drain thoroughly.
Bring water to a boil in a pot, add 1 tablespoon of sea salt, and first blanch the thicker stem parts for 20 seconds.
Once the stems are partially cooked, add the leaves and blanch the entire gomul for a total of 1 minute and 20 seconds.
Immediately transfer the blanched gomul into cold water to quickly remove heat and preserve crispness.
After cooling, squeeze out excess moisture with your hands, then cut the gomul into uniform 3cm pieces.
Gather the cut gomul again and squeeze firmly one more time to fully remove any remaining internal moisture.
In a bowl, mix 0.5 tablespoon minced garlic, 1 tablespoon light soybean paste, 0.5 tablespoon sesame oil, and 0.5 tablespoon lightly crushed toasted sesame seeds to make the dressing.
Add the moisture-free gomul to the bowl and toss vigorously by hand until evenly coated and no dressing remains on the surface.

Remove tough fibers from gomul stems and wash thoroughly in cold water.
Blanch in boiling salted water for 1 minute and 20 seconds, then immediately cool in cold water; squeeze out moisture twice to ensure dryness.
Toss the gomul with a mixture of soybean paste, minced garlic, sesame oil, and ground sesame seeds.

Cooking tips

Squeezing the gomul once more after slicing ensures no excess moisture remains, preventing a soggy or sticky texture when dressed.
To highlight the natural umami of soybean paste and the fresh aroma of gomul, avoid adding complex ingredients like green onions—this is the secret to a clean, pure flavor.
Blanch the thick stems first in hot water before adding the leaves to create even cooking and consistent texture throughout.

Recommended for

Those who want a simple side dish they can prepare in just 15 minutes, even as a cooking beginner.
People looking to enjoy a new, tender version of gomul na-mul beyond gomul soup.
Individuals who prefer mild, savory, and clean-flavored wellness-oriented meals.

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Kim Dae-seok's Modern Gomul Na-mul

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Ingredients needed 🛒2 servings