Kim Dae-seok's Ogapipun Namul

Name: Kim Dae-seok's Ogapipun Namul
Cook time: 20 min
Total time: 20 min
Yield: 3 servings
Cuisine: Korean
Ingredients: Ogapipun 300g; Minced garlic 1/2 teaspoon; Soybean paste 2 tablespoons; Gochujang 1 tablespoon; Plum syrup 1 tablespoon; Toasted sesame seeds 1 tablespoon; Sea salt 1 tablespoon (for blanching); Rice washing water as needed (for blanching)

Healthy Ogapipun namul seasoned with soybean paste and gochujang after blanching in rice washing water to reduce its strong bitterness

20 min Difficulty Easy side dish

Main ingredients

OgapipunSoybean pasteGochujangPlum syrup

Ingredients needed 3 servings

Ogapipun 300g

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Ogapipun Soybean paste Gochujang Plum syrup

Kim Dae-seok's Darae-sun Namul

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Yoon Yi-ryeon's Dried Zucchini and Eggplant Ogari Namul

Dried zucchini and eggplant namul enjoyed on Jeongwol Daeboreum. The zucchini is simply seasoned with salt, sesame oil, and dashima broth, while the eggplant is stir-fried with fermented sand lance sauce and perilla oil for a nutty flavor.

40 minEasyside dish

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Minced garlic 1/2 teaspoon

Soybean paste 2 tablespoons

Gochujang 1 tablespoon

Plum syrup 1 tablespoon

Toasted sesame seeds 1 tablespoon

Sea salt 1 tablespoon (for blanching)

Rice washing water as needed (for blanching)

Recipe

Remove the leaves from the ogapipun, peel off the outer skin slightly from the thick stem parts, and remove thorns for preparation.
Bring rice washing water to a boil in a pot, add 1 tablespoon of sea salt, then add the firm stems first and blanch for 20 seconds.
Next, add all the leafy parts and blanch for a total of 1 minute 20 seconds, turning them gently and evenly throughout.
Immediately rinse the blanched ogapipun under cold water to cool it down, then briefly wash under running water twice.
Squeeze out excess moisture by hand, but leave a little moisture to keep it tender, then cut into bite-sized pieces about 5cm long.
Mash the minced garlic on the side of a knife blade, then finely chop and place in a mixing bowl.
Add 2 tablespoons of soybean paste, 1 generous tablespoon of gochujang, 1 tablespoon of plum syrup, and 1 tablespoon of toasted sesame seeds to the minced garlic to make the dressing.
Add the prepared ogapipun to the dressing and mix thoroughly by hand, pressing firmly so the seasoning penetrates every part.

Clean the ogapipun stems by removing thorns and peeling off the outer skin, separate the leaves, and prepare.
Boil rice washing water with salt, blanch the stems first, then add the leaves—total blanching time is 1 minute 20 seconds. Rinse under cold water and squeeze out moisture.
Mix the ogapipun with a dressing made from minced garlic, soybean paste, gochujang, plum syrup, and toasted sesame seeds, tossing gently but firmly.

Cooking tips

To reduce the strong bitterness of ogapipun, use rice washing water instead of plain water when blanching—it’s the key trick.
Avoid over-blanching, as it can leach away the unique medicinal bitterness and nutrients; keep total blanching time under 1 minute 20 seconds.
Do not discard the stem parts—peel off the outer skin and thorns slightly to enjoy a sweet, crisp texture.
When mixing the namul, avoid light tossing; instead, press and rub the ingredients with your fingertips to ensure the seasoning adheres well.

Recommended for

Those who enjoy the appealing balance of bitter and sweet in healthy mountain vegetables.
People looking for seasonal mountain vegetable side dishes.
Fans of deep, savory flavors from the combination of soybean paste and spicy gochujang.

side dish

healthy food

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Ttukdak Hyung's Gyeongsang-style Red Bean Sprout Japchae

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Yoon Yi-ryeon's Radish Namul

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20 minEasyside dish

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A super simple side dish or drinking snack using bean sprouts, fish cakes, and rice cakes, with a thick and spicy sauce reminiscent of agi-jjim or kodari-jjim.

15 minEasyside dish

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Kim Dae-seok's Ogapipun Namul

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒3 servings

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Main ingredients

Tags

Ingredients needed 3 servings

Recipe

Cooking tips

Recommended for