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Before you jump to Easy Komatsuna Namul recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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We hope you got benefit from reading it, now let’s go back to easy komatsuna namul recipe. You can cook easy komatsuna namul using 6 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to make Easy Komatsuna Namul:
- Prepare 1 of Komatsuna.
- Use 1 tsp of ★ Sesame oil.
- Use 1/2 of to 1 clove's worth ★ Grated garlic.
- Take 1 1/2 tsp of or so ★ Soy sauce.
- Provide 1/2 of to 1 teaspoon ★ Salt.
- Use 1 of ★ Sesame seeds.
Instructions to make Easy Komatsuna Namul:
- Cut the bottom ends off the komatsuna and wash each stalk carefully..
- Divide the stems from the leaves, and cut both up as you like..
- Bring water to a boil in a pan, and add the stems first. A minute after the water comes back to a boil add the leaves too..
- Boil for 3 to 4 minutes until the leaves are bright green. Strain in a colander. You can cool it under running water, but I leave it to cool down on its own while I prepare the garlic..
- When the komatsuna has cooled, take handfuls and squeeze out the excess water..
- Put the squeezed out komatsuna in a plastic bag and shake it around to loosen the leaves..
- Add the sesame oil and rub it in well..
- Take the core out of the garlic..
- Grate the rest..
- Put all the grated garlic in the bag, wiping it off the grater with a komatsuna leaf. Shake and separate the greens over the bag to distribute the garlic evenly..
- Drizzle on some soy sauce, add salt to taste, sprinkle with sesame seeds and serve..
I adapted a recipe I learned from my mother-in-law when we So, here is another one for the namul series! To begin with this recipe, we have to first prepare a few components. Here is how you cook it. Every spring and fall, I grow a beautiful bed of komatsuna (Brassica rapa var. perviridis), a type of Japanese mustard green related to turnip and rapini. It's the fastest growing green in my garden (ready to harvest as baby greens within three weeks, fully mature by five weeks), and its spicy, mustardy leaves can be picked at any stage.
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