말린 고추 잎 나물
to English
Habchi Namul (Salted chile pepper leaves) is a classic Korean dish that is made of salted and dried chile pepper leaves. It features among other Korean dishes in the country’s early scholar’s cuisine due to its easy-to-prepare nature and abundance. Habchi namul is nowadays widely enjoyed in both North and South Korea.
The preparation of Habchi namul is quite simple. To start the process, chile pepper leaves are washed and sundried. The leaves are then stirred and combined with cheongju (a type of Korean rice wine) until the liquid coats the leaves. This mixture is then heated and any excess wine (from being heated away) is drained. Once the leaves cool, the Habchi namul is ready to be served.
Besides being easy to make, Habchi namul offers many health benefits. The dish is low in calories, fat, and sodium, and high in minerals such as magnesium and iron. The leaves are rich in carotenoids and fiber, which are essential for digestive health. Additionally, the cheongju used in the mixture enriches the flavor and helps to improve blood circulation.
The most notable feature of Habchi namul is its unique and complex flavor. The tender salted leaves are savory and aromatic, and they reveal hints of sweetness. The ingredients used in its preparation also add a delicate sourness and a slightly spicy kick. Given the aforementioned properties, Habchi namul can be consumed in diverse ways. It goes well with other dishes in stir-fries, soups, or bibimbap. It can also be eaten as a salad, with vinegar and salt.
Habchi namul is a beloved part of Korean cuisine, consumed seasonally and cherished by Koreans throughout the country. Though it is quite a simple dish, its flavor palette creates an enlivened experience for the eater. This style of dish is best enjoyed when paired with other Korean delicacies, for instance Bibimbap, Tteokbokki, and other favorites.
본문 키워드:말린 고추 잎 나물 가격