seasoned chamnamul with a good scent
Chamnamul is a perennial plant of the water parsley family that grows under the shade of trees in high mountains. It is characterized by a hairless and fragrant smell, and the stem height is about 50 to 80cm. The leaves are long at the bottom of the stem, but they get shorter and shorter as they go up. Chamnamul is rich in beta-carotene. The leaves are soft, digestible, and have a lot of fiber, so it is good for preventing constipation and preventing dry eyes. Because the precursor to vitamin A is beta-carotene. Store it in a newspaper or kitchen towel, spray it with a sprayer, and store it in the vegetable room, and it is best to cook it immediately after purchase because it is a light herb. I'm going to make seasoned chamnamul today. There are two ways to make seasoned chamnamul, raw and blanched, and this seasoned chamnamul is made raw and is close to a Korean salad. Let's take a look.
4 serving
Within 15 minutes
밥심은국력
Ingredients
  • Chamnamul (Chamnamul) (Chamnamul)
    160g
  • onion
    1/2ea
  • Red pepper powder
    2TS
  • plum extract
    2TS
  • crushed garlic
    1TS
  • Fish sauce with sand lance extract
    1TS
  • leek
    2TS
  • Sesame oil
    1TS
  • Sesame
    1TS
Cooking Steps
STEP 1/9
It's a bag of chamnamul.
STEP 2/9
Chop the onions very finely
STEP 3/9
Put 2 tablespoons of vinegar in cold water, soak for 10 minutes, then rinse three or four times to remove moisture
STEP 4/9
Cut the chamnamul into quarters. You can cut it shorter depending on your preference.
STEP 5/9
Prepare 2 tablespoons of red pepper powder, 2 tablespoons of plum extract, 1 tablespoon of minced garlic, 1 tablespoon of sand lance extract, 1 tablespoon of sesame oil + 1 tablespoon of sesame seeds, and 2 tablespoon of minced green onion
STEP 6/9
Mix it evenly.
STEP 7/9
Put the chamnamul in a bowl, mix it with the sauce, and then season it again with sliced onions. The point is to slice the onions thinly because they are used without being pickled.
STEP 8/9
If you don't mix it too hard, you won't be out of breath
STEP 9/9
Seasoned chamnamul is done. I love the scent of chamnamul. There is also a way to blanch and season chamnamul. I really like the scent of chamnamul that spreads in my mouth.
Cooking review
5.00
score
  • 688*****
    score
    It's so fragrant and delicious
    2023-09-28 09:37
  • 430*****
    score
    Thank you. Thanks to you, I made it delicious
    2022-09-07 19:50
  • 559*****
    score
    I made it for the first time, and it was simple and delicious^^ It was completely gone
    2022-03-27 22:15
  • 201*****
    score
    The sauce is spicy and sweet. It's delicious! I'll eat it because it's delicious Thank you for the good recipe
    2020-08-10 21:50
  • yib*****
    score
    It's my first time doing it, and it's a great success. It's so delicious. Thank you for the recipe Please post it often~~~~
    2019-02-19 23:57
Bulgogi Recommended recipe
  • 1
    [Pork bulgogi with soy sauce]
    4.91(56)
  • 2
    My house's rice thief. Red pepper paste bulgogi
    4.92(83)
  • 3
    Beef Bulgogi Golden Seasoning Recipe
    4.94(1100)
  • 4
    Recipe for Jongwon Baek bean sprout bulgogi
    4.88(24)
Bibimbap Recommended recipe
  • 1
    [Simple home cooking] A splendid transformation of tuna can! Mak
    4.98(52)
  • 2
    [One bowl recipe] Tuna sprout bibimbap, sprout bibimbap, seasoni
    4.93(69)
  • 3
    Cockle bibimbap! It's more delicious than buying it
    4.94(17)
  • 4
    Tuna bibimbap
    4.99(289)