Yoon Yi-ryeon's Chamnamul Tofu Perilla Seed Muchim

• 230g chamnamul (a large handful)
• half a block of tofu
• 1 tablespoon fermented anchovy sauce
• 0.3 tablespoon salt
• 1 tablespoon minced garlic, leveled
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 1 tablespoon perilla seed powder

Recipe 🍳

Cooking tips 💡

• Since the chamnamul is used raw without blanching, make sure to shake off all excess water after washing to prevent the seasoning from becoming diluted or bland.
• Squeeze the tofu as thoroughly as possible to prevent excess liquid from seeping out over time, keeping the dish clean and savory.
• Perilla seed powder helps absorb any remaining moisture from the tofu while enhancing the nutty flavor, so feel free to adjust the amount to your taste.

Recommended for 🙋

• ⭐Those who enjoy fragrant, non-spicy, mild side dishes.
• ⭐Those who want to create a soft, nutritious vegetarian meal using tofu and fresh greens.
• ⭐Those looking for a light namul side dish to enjoy during summer when appetite is low.