Seasoned Chamnamul with Vinegar recipe - ingredients, nutrition and when to eat it
This light side dish pairs fragrant chamnamul with a tangy, mildly spicy dressing. It’s a refreshing addition to the table.
Side dishes · 10 minutes to cook
Tips: Chamnamul wilts if it sits in the dressing too long, so toss it just before serving.
Tips: If the stems are thick, separate them from the leaves and lightly coat the stems with dressing first.
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Ingredients (1 serving)
- Chamnamul (Korean parsley) — 80 g
- Vinegar — 1 Tbsp
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Sugar — 0.5 tsp