Main ingredients
chwinamul greensradish greenssweet potato stemstaro stemsgrapeseed oilsoup soy sauceperilla oilminced garlic
Yoon Yi-ryeon's Jeongwol Daeboreum Stir-fried Aged Namul
A traditional aged namul technique that uses grapeseed oil, perilla oil, and a deep-flavored broth to stir-fry without toughness, yielding tender results.
Ingredients needed 4 servings
Recipe
Cooking tips
- It's best to boil store-bought boiled namul once more in hot water at home to remove any off-odors and achieve a tender texture.
- When stir-frying aged namul, using broth and steaming with the lid on—rather than just oil—keeps the texture moist and tender.
- Stir-fry lightly flavored white namul first, then add darker, more aromatic ones in order for a cleaner result.
Recommended for
- Those who want to perfectly succeed in making tender, nutty traditional namul for Jeongwol Daeboreum.
- Those who want to learn the secret touch for stir-frying tough dried namul until moist and soft.
- Those who prefer rustic side dishes full of the rich, toasty flavor of perilla oil.
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