Okjubu's Bangpung Namul Muchim
A crunchy and fragrant bangpung namul muchim with enhanced umami from a tablespoon of fish sauce on top of a doenjang and gochujang base.
Ingredients needed 2 servings
Recipe
Cooking tips
- If you squeeze too much water out of the bangpung, it becomes dry and the seasoning won't adhere well. Leave some moisture for a tender texture.
- Adding a tablespoon of fish sauce at the end balances the bitterness and deepens the umami flavor.
- Cutting off the tough stems before blanching makes the preparation much easier.
Recommended for
- Those who want to enjoy a fragrant, slightly bitter seasonal herb side dish.
- Those seeking a deeper umami than typical doenjang-seasoned greens.
- Those looking for a foolproof method to make moist and tender namul.
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