Gomchwi Namul (seasoned Korean wild greens) recipe - ingredients, nutrition and when to eat it
Gomchwi, a fragrant wild green enjoyed from spring through early summer, is blanched and tossed with soy sauce and perilla oil.
Gomchwi, a fragrant wild green enjoyed from spring through early summer, is blanched and tossed with soy sauce and perilla oil. Its slightly bitter flavor leaves behind a nutty aroma, making it a good match for rice and a light lunch or dinner.
Side dishes · 10 minutes to cook
Nutrition (per 99g serving): 90.6 kcal · protein 3.4g · carbohydrate 6.4g · fat 6.3g · sodium 641.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cook gomchwi only until the leaves become tender, as overcooking weakens its aroma and texture.
Tips: To keep the greens from becoming dry, gently press out only the water that comes away easily by hand.
Tips: Add the soy sauce little by little, checking the moisture and aroma of the gomchwi as you season.
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Ingredients (1 serving)
- Giant butterbur leaves — 1 handful
- Soy sauce — 1.5 tsp
- Perilla oil — 1 tsp
- Garlic — 1 clove
- Sesame seeds — 0.5 tsp