Main ingredients
chili pepper leavessaltfermented anchovy saucefermented anchovy jeotgalminced garlicred chili peppercheongyang chili pepperraw sugargochugarusesame oilwhole sesame seeds
Yoon Yi-ryeon's Chili Pepper Leaf Namul
A special namul made by briefly blanching nutrient-rich chili pepper leaves and tossing them with rich fermented anchovy sauce and sesame oil for a savory flavor without any grassy notes.
Ingredients needed 2 servings
Recipe
Cooking tips
- Squeezing the blanched chili pepper leaves too firmly will make the namul tough, so leave a little moisture to keep it tender when chewing.
- Adding too much garlic and chili pepper can mask the unique slightly bitter and savory aroma of the chili pepper leaves, so use only the specified amounts.
- Instead of fermented anchovy sauce, you can use rich fermented hairtail jeotgal or tuna extract for an even deeper savory flavor.
Recommended for
- Those who want to enjoy a nutritious and unique side dish instead of common namul.
- Those who like traditional namul that is not spicy but has a mild yet deep savory flavor.
How did it turn out when you followed this recipe?
Loading cooking feedbackโฆ
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Yoon Yi-ryeon's Chili Leaf and Chili Pepper Muchim
- Kim Dae-seok's Chili Leaf Kimchi
- Kim Dae-seok's Pumpkin Leaf Side Dish
- Yoon Yi-ryeon's Chili Leaf Namul & Young Chili Pepper Muchim
- This Man's Cook Stir-fried Perilla Leaf Namul
- Solo Cooking God's Microwave Kkaennip Namul
- Shin Dong-min's Gochugaru Jeyuk Bokkeum
- Yeo Kyung-rae's Chili Powder Glass Noodles Stir-Fry
- Kim Jin-soon's Myeongi Leaves Doenjang Muchim
- Okjubu's Jjim-ju with Wild Greens
