[Chamnamul Pasta Recipe] When Pyeon-stor, Lee Chan-won, and Jong
I wanted to make a Chamnamul dish, but I remembered the Chamnamul perilla oil pasta made by Lee Chan-won at the convenience store. Chamnamul oyster sauce pasta at Jongwon Baek Alley Restaurant and a video of Lee Chan-won's Chamnamul perilla oil pasta were combined to make Chamnamul oyster sauce perilla pasta, and the result was a great success!
1 serving
Within 20 minutes
요리조리요즘요리
Ingredients
  • If it's pasta
    1serving
  • Chamnamul (Chamnamul) (Chamnamul)
    1handful
  • crushed garlic
    1T
  • Oyster sauce
    1t
  • Chicken stock
    1t
  • perilla oil
    2t
  • olive oil
    suitably
  • Salt
    suitably
  • ground pepper
    suitably
Cooking Steps
STEP 1/17
The stem of the chamnamul is as big as the picture. It looks more than I thought, but if you chop it, it's not as much as I thought. If you buy a bag of chamnamul at the mart, you'll get 3-4 servings of pasta
STEP 2/17
Wash vegetables several times in running water and blow away impurities. 3 You have to wash them three times
STEP 3/17
Add 1 serving of pasta and trim the chamnamul while boiling.
STEP 4/17
Grind salt about 10 times in 1L boiling water in a pot. When you don't know well at first, taste the water yourself. It's perfect considering the concentration of seawater.
STEP 5/17
The end is almost withered, so cut it first, and put 1/3 of the leaves separately with the intention of putting them on top of the garnish and prepare the rest by mincing them.
STEP 6/17
Large leaves are garnish, small leaves are minced! It's okay because it gets smaller while stir-frying even if you don't cut it into small pieces. Instead, it looks better when the shape is consistent!
STEP 7/17
Heat olive oil in a frying pan over low heat and add 1T of minced garlic when olive oil is slightly mushy
STEP 8/17
When the color of minced garlic turns brown, add minced chamnamul and stir-fry gently
STEP 9/17
In the meantime, let's check the pasta noodles and get ready to take them out when they become a little transparent
STEP 10/17
Put 1t of oyster sauce and 1t of chicken stock on top of stir-fried chamnamul. If you have one of the two, you can put 2t of the type
STEP 11/17
*If there is no oyster sauce, you can replace it with tuna liquid, but the taste is a little different
STEP 12/17
Add the cooked noodles to the stir-fried chamnamul! The noodles are slightly undercooked, and cook just right on the frying pan. While shaking the frying pan, mix it so that it smells like chamnamul, and add a ladle of noodles one by one to emulsify oil and water.
STEP 13/17
Lastly, taste it, season it with salt, add more, turn off the heat, and mix it with perilla oil
STEP 14/17
It's a neat recipe without meat or seafood, so the perilla oil scent point at the end is a must!
STEP 15/17
Roll it up and put it in nicely. It's done! If the shape is weird while putting it in, cover it with a chamnamul leaf garnish. LOL
STEP 16/17
The scent of fresh chamnamul and perilla oil are combined so you can eat it over and over again
STEP 17/17
It's the same process as aglio e olio, so for those who like oil pasta, it's a reliable recipe
Cooking review
5.00
score
  • 311*****
    score
    It was so good! I just bought the Chamnamul and didn't want to eat it as a seasoned radish, so I kept it there and found an easy and convenient recipe and made it delicious! I really liked the subtle scent of Chamnamul >_<
    2023-11-17 23:48
  • 515*****
    score
    I added shiitake mushrooms and ate it with 1T more oyster sauce and it was delicious!!!
    2023-10-11 23:56
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