78 Geonchwi-namul Boggeum Stir-fried Dried Chwi-a Kind of Groundsel

80 Aehobak-namul Stir-fried Zucchini

82 Mumallaengi-muchim Seasoned Dried Slices of Daikon

72 Gosari-namul Seasoned Bracken

76 Saengchwi-namul Boggeum Stir-fried Chwi-a Kind of Groundsel

74 Sigeumchi-namul Seasoned Spinach

NamulSeasoned Vegetables

72

73

Gosari-namul Seasoned Bracken

INGRIDIENTS 300g of salmeun gosari (boiled bracken)

4 Ts of mul (water) or yuksu (broth)

some sesame

Yangnyeom (seasoning)

1Ts of Gukganjang (soup soy sauce)

1/2 Ts of chamgireum (sesame oil)

some ggaesogeum (sesame salt)

1 ts of dajin pa (minced green onion)

1/2 ts of dajin maneul (minced garlic)

RECIPE

1. Soak the dried bracken in water overnight. Boil them

until they're soft, and then wash them cleanly.

2. Cut away the hard stems from the bracken, and then cut

them into 5cm long pieces.

3. Roast them, turning up and down to evenly cook them.

4. Roast them with the seasoning again, and then cook

over low heat with the lid on, adding broth or water.

5. Spread the sesame seeds when they have cooked

softly.

4

3

2

1

300g

4

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74

75

Sigeumchi-namul Seasoned Spinach

4

3

2

1

1(300g)

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. 5cm .

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INGRIDIENTS 1 bunch of sigeumchi (spinach) 300g

some sogeum (salt)

some tongggae (sesame)

Yangnyeom (seasoning)

1Ts of gukganjang (soup soy sauce)

1 ts of dajin pa (minced green onion)

1/2 ts of dajin maneul (minced garlic)

1 Ts of chamgireum (sesame oil)

1/2 Ts of ggaesogeum (sesame mixed with salt)

RECIPE

1. Nip off the faded leaves from the spinach.

2. Boil the water with a little salt. Wash the spinach in the

cold water after parboiling them green without the lid

on. Tightly squeeze the water out right afterwards.

3. Cut away the spinach's roots. Cut the remaining parts

into 5cm long pieces.

4. Season the spinach with the seasoning evenly, fill the

dish with them, and then sprinkle sesame seeds.

76

77

Saengchwi-namul Boggeum Stir-fried Chwi -a Kind of Groundsel

5

4

3

2

1

6

300g

3

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INGRIDIENTS 300g of saengchwi (chwi-a kind of groundsel)

3 Ts of deulggaegaru (perilla flour)

1 Ts of gukganjang (soup soy sauce)

1 Ts of ggaesogeum (sesame mixed with salt)

1 Ts of dajin pa (minced green onion)

1 ts of dajin maneul (minced garlic)

1/2 Ts of chamgireum (sesame oil)

1 ts of seoltang (sugar)

RECIPE

1. Clean the chwi, and boil them in boiling water. Wash with

cold water and squeeze the water out.

2. Season the boiled chwi with minced green onion, garlic,

soup soy sauce, and sugar.

3. Pour small amounts of water when grinding the perilla.

When the water is white, sift through the water, straining

it out. (If you use perilla flour, just mix in the water.)

Season the perilla water with a little bit of salt.

4. Stir-fry the seasoned chwi, and then pour in the perilla

water. Keep stir-frying until the perilla water is gone.

78

79

Geonchwi-namul Boggeum Stir-fried Dried Chwi -a Kind of Groundsel

5

4

3

2

1

40g( 100g, 180g)

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INGRIDIENTS 40g of mallin chwi (dried chwi)

(100g when soaked, 180g when slightly boiled)

1/2 ts of sogeum (salt)

1 ts of gukganjang (soup soy sauce)

1 ts of ggaesogeum (sesame mixed with salt)

1 ts of dajin pa (minced green onion)

1 ts of dajin maneul (minced garlic)

2 ts of chamgireum (sesame oil)

1 ts of sikyongyu (oil)

RECIPE

1. After soaking the chwi in warm water, steam them in a

pot with enough water. Scoop them out when the chwi

spreads out and the stems become mushy. Wash them

in cold water and then squeeze out the water. Doing

this will remove the bitter taste.

2. Season with soup soy sauce, green onion, and sesame

mixed with salt.

3. Oil the pan after heating it up. Slowly fry the chwi over

medium heat.

4. Pour the water and boil them with the lid on.

Tip!How to Dry Chwi: Select chwi that does not have split or

crumbled leaves in the spring season. Remove the hard stems,

and tie them into a bundle with a straw rope.

Dry in a cool, windy place.

80

81

Aehobak-namul Stir-fried Zucchini

1(250g)

1

1

1/2

1

1/2

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5

4

3

2

1 INGRIDIENTS 1 of aehobak (zucchini) 250g

1 ts of sogeum (salt)

1 ts of dajin pa (minced green onion)

1/ 2 ts of dajin maneul (minced garlic)

some sil-gochu (shredded red chili)

1 ts of chamgireum (sesame oil)

1/ 2 ts of ggaesogeum (sesame mixed with salt)

1 Ts of sikyongyu (oil)

RECIPE

1. Select a thin zucchini, slice it into 0.3cm wide pieces,

and salt.

2. Mince green onion, and garlic. Cut the shredded red

chili into 3cm long pieces.

3. When the zucchini has been salted, wash it lightly, and

then drain the water.

4. Oil the heated pan, and then quickly fry the salted

pumpkin. When it has been cooked so it looks clear,

season with sesame oil, green onion, garlic, and

sesame.

* It is better to substitute salt with salted shrimp sauce (saeujeot).

82

83

Mumallaengi-muchim Seasoned Dried Slices of Daikon (Daikon = Japanese word for radish)

5

4

3

2

1

2

1

1

1

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INGRIDIENTS 2 cups of mumallaengi (dried slices of radish)

Yangnyeom (seasoning)

1 Ts of dajin pa (minced green onion)

1 Ts of dajin maneul (minced garlic)

1 Ts of ganjang (soy sauce)

1 Ts of gochujang (red chili paste)

1 Ts of ggaesogeum (sesame mixed with salt)

1 Ts of myeolchi-aekjeot (salted anchovy)

1/ 2 Ts of gochutgaru (red chili powder)

2 Ts of Seoltang (sugar)

RECIPE

1. Soak the seasoned dried slices of radish in water

overnight.

2. Make the seasoning with minced green onion, minced

garlic, soy sauce, red chili paste, sesame salt, salted

anchovy, red chili powder, and sugar.

3. Squeeze the soaked dried slices of daikon, and then

season them with the seasoning.

4. Sprinkle some sesame mixed with salt before eating.