Modu Recipe
Modu Recipe

Yoon Yi-ryeon's Dried Zucchini and Eggplant Ogari Namul

Dried zucchini and eggplant namul enjoyed on Jeongwol Daeboreum. The zucchini is simply seasoned with salt, sesame oil, and dashima broth, while the eggplant is stir-fried with fermented sand lance sauce and perilla oil for a nutty flavor.

40 minside dishDifficulty Easy

Ingredients needed 4 servings

Recipe

Cooking tips

  • Dried namul absorbs a lot of seasoning, so taste and add seasoning little by little.
  • Covering the eggplant ogari with a lid and steaming makes it more tender.
  • You can sprinkle perilla seed powder at the end according to your taste.
  • Dashima broth is made by steeping dashima and onion; if you're short on time, you can stir-fry with plain water.

Recommended for

  • Those preparing Jeongwol Daeboreum traditional foods.
  • Those who want to enjoy the deep flavor of dried vegetables.
  • Those looking for a simple traditional namul side dish.

Shop ingredients on Coupang(Ad)

dried zucchinidried eggplantsaltsesame oildashimaonioncrushed sesame seedsfermented sand lance saucebeef dashidaminced garliccooking oilperilla oil

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