Yoon Yi-ryeon's Jeongwol Daeboreum Stir-fried Aged Namul

• boiled aged namul (chwinamul greens, radish greens, sweet potato stems, taro stems, etc.) 200g each
• grapeseed oil 2 tablespoons
• soup soy sauce 2 tablespoons
• minced garlic 1 tablespoon
• anchovy-kelp broth 1 cup
• perilla oil 1 tablespoon
• salt to taste

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.