4 Holiday Namul Dishes – Once You Know How to Remove the Bitterness from Bellflower Root, the Rest Is Easy

Steps

1. 1

   Bellflower root namul: rub the bellflower root with 2 tbsp salt, rinse 2–3 times, then soak in cold water with 0.5 tbsp salt dissolved for 15 minutes to remove bitterness.

2. 2

   Cut the bellflower root in half into bite-sized pieces and stir-fry in a pan with 2 tbsp sesame oil over low heat. Taste and adjust saltiness with fine salt if needed.

3. 3

   Bracken fern namul: rinse the boiled bracken fern in cold water and cut off the tough ends of the stems. Squeeze out moisture, stir-fry in a pan with 2 tbsp sesame oil over low heat, add 1 tbsp soup soy sauce, and continue stir-frying.

4. 4

   Once partially cooked, add 50ml water, cover with a lid, and cook by turning 2–3 times.

5. 5

   Bok choy namul: trim the base of the bok choy and rinse in cold water. In boiling water with a pinch of salt, blanch the stems first for 20 seconds, then submerge the whole pieces for another 30–50 seconds.

6. 6

   Immediately rinse in cold water, squeeze out moisture, and place in a bowl with 1 tbsp soup soy sauce, 2 tbsp sesame oil, and sesame seeds; toss to combine.

7. 7

   Radish namul: julienne the radish, add 0.5 tbsp fine salt, and let sit for 10 minutes. Place the salted radish along with the released liquid into a pan, cover, and steam over medium heat for 3 minutes; uncover and stir-fry for 3 more minutes.

8. 8

   Add 3 tbsp perilla oil and stir-fry for 2 more minutes, then spread out and let cool.