An acquaintance of Gangwon-do gave me a whole bunch of chamnamul that I ripped off in the open land. I was worried that the texture would be rough if I made it with vegetables because it looked tough because it grew a little bit on the open ground, but it's too light when I blanch it. Blanch a spoon of salt in boiling water, rinse it in cold water, and mix it with soy sauce, sand lance extract, and sesame oil, and it feels more dense because it is fragrant and savory and grown in open land. Chamnamul smells and tastes similar to water parsley. It is nutritionally rich in beta-carotene, which is good for preventing dry eyes, and is rich in vitamins A and C, which increase immunity. It's low in calories, so it's also helpful for dieting. It is rich in fiber, so it is good for constipation, and it is a representative alkaline food, so it is good for our acidic body. Chamnamul smells good even if it is seasoned fresh, but it's good because it tastes sweet when you parboil it and make it into a vegetable or stir-fry it together when you eat meat. I've tried Noji Chamnamul for the first time, and it feels a bit wild, but it definitely has a stronger scent and a more savory taste. When I blanch it, the roughness disappears and it becomes soft and soft. If you don't get the answer, blanch the vegetables no matter what