It looks plain but it's delicious! Two easy "Namul" dishes that are great for everyday dishes, bento boxes, and snacks

Hello. I am Ayumi Nakaganji, a chef.

"Namul" is a classic side dish in Korean cuisine. It is a simple dish made by quickly boiling vegetables or wild plants and tossing them with sesame oil and other seasonings, so it is convenient to have as an extra dish.

This time, we will introduce a "plain-looking but irresistible" namul made in a frying pan.

The aroma of sesame and sesame oil enhances the flavor of the vegetables. It is also recommended to make a large amount to have on hand or as a snack.

1: The fragrant taste of black sesame is just right! "Potato and Black Sesame Namul"

The texture of the potatoes and the aroma of the garlic and black sesame go well together. It's a side dish that you'll find yourself eating over and over again. It can be made quickly, so it's perfect for when you have some space left in your lunch box.

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
New potatoes...2 medium size (200g)
Black sesame seeds・・・1.5 tbsp
Sesame oil...1/2 tablespoon
Sake・・・1/2 tablespoon
Chicken stock powder (granules)...1/3 teaspoon
Salt...a little
Garlic (grated)...a little

<How to make>

(1) Wash the new potatoes thoroughly with a scrubbing brush and cut them into thin strips.

(2) Add sesame oil to a frying pan and heat. Stir-fry (1) quickly, add sake and steam-fry for 30 seconds to 1 minute.

(3) Add chicken stock and salt to taste.

(4) Turn off the heat and mix in the garlic and ground black sesame seeds.

Try to use potatoes that still have a slightly crunchy texture. If you are not using new potatoes, make sure to peel them before using.

2: You won't be able to stop eating because of the texture and overflowing flavor! "Grilled Mushroom Namul"

Mushrooms are really delicious when roasted slowly. They look plain, though! Experience the potential of mushrooms with simple seasoning. When mushrooms are cheap, you can make a lot and eat them up in no time.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Your favorite mushrooms (a mix of enoki, eringi, maitake, etc. is recommended)...200g (edible portion)
Garlic (grated)...a little
White sesame seeds・・・1/2 tablespoon
White sesame seeds・・・1/2 tablespoon
Salt...two pinches
Soy sauce・・・1/2 teaspoon
Sesame oil...1/2 tablespoon

<How to make>

(1) Remove the stems from the mushrooms and break or cut them into bite-sized pieces.

(2) In a frying pan, add no oil, spread the mushrooms out, sprinkle with salt, and place on medium heat. Cook slowly without touching them much to remove moisture.

(3) Once the mushrooms have evaporated and their surfaces are dry, add the garlic and sesame seeds and mix with soy sauce and sesame oil.

You may be worried about whether it's okay to put in so many mushrooms, but it's okay because the volume will decrease. Remove the moisture until the surface turns brown and becomes crispy, as shown in the photo. It will have a deep flavor like dried shiitake mushrooms and a good texture. It's also recommended as a topping for instant ramen.

Image: Ayumi Chuganji

Delicious vegetables are best cooked and seasoned simply! Please give it a try. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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