Main ingredients 🥩
Blanched gajamiYoung soybean pasteMinced garlicSesame oil
Lim Sung-geun's Gajami Stir-Fry
A healthy side dish that enhances the subtle fragrance of gajami with a fresh, savory taste, stir-fried to be moist and clean in texture
🙋 Recommended for
- ⭐ Those who want to preserve the natural aroma of greens while achieving a clean, deep flavor
- ⭐ Those who prefer a moist, tender, non-chewy texture in their vegetable side dishes
Ingredients needed 🛒3 servings
- Appropriate amount of blanched gajami
- Young soybean paste 3 tablespoons
- Minced garlic 1 tablespoon
- Sesame oil 1 tablespoon
- Vegetable oil 2 tablespoons
- Water 1/2 cup
Recipe 🍳
- Mix blanched gajami with 3 tablespoons of young soybean paste, 1 tablespoon of minced garlic, 1 tablespoon of sesame oil, and 2 tablespoons of vegetable oil, then knead well.
- Transfer the seasoned gajami into a pan and stir-fry over medium heat for about 1–2 minutes until evenly coated.
- Pour 1/2 cup of water around the edges of the pan, then immediately cover with a lid.
- Simmer covered for about 3 minutes using convection to allow even steaming and softening.
- Turn off the heat when the gajami has fully absorbed moisture and seasoning, leaving almost no excess liquid.
- Knead blanched gajami with young soybean paste, garlic, sesame oil, and vegetable oil.
- Stir-fry the gajami in a pan for 1–2 minutes over medium heat.
- Add 1/2 cup of water around the pan’s edge, cover with a lid, and steam for 3 minutes.
- Continue cooking until all moisture is fully absorbed, then finish.
Cooking tips 💡
- When preparing other green leafy greens like spinach or Chinese cabbage without stir-frying, simply blanch them first, mix with young soybean paste, and add sesame oil, garlic, and sesame seeds for a perfect flavor.
- To prevent the greens from becoming tough, add a small amount of water at the end and steam covered—this ensures they remain tender and moist throughout.
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