Yoon Yi-ryeon's Chili Pepper Leaf Namul

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.