Stir-fried Namul (볶는나물) is when an ingredient is stir-fried and then seasoned. Some ingredients are slightly braised while stir-fried. This helps to break down tougher ingredients further.
When stir-frying, you can make a flavored oil by adding aromatic ingredients to the oil and then stir-frying on medium to medium-high heat. Stir-frying dried and rehydrated vegetables in fat help to allow the body to absorb the minerals and vitamins of that ingredient. After making the flavored oil, you can add the vegetables and finish cooking. Some vegetables are cooked faster than others.
After stir-frying the vegetables, remove the ingredients from the pan and place them into a large bowl. Then let the ingredients air out by placing them in front of a fan to let them cool and to stop the cooking process. This helps to prevent the ingredients from getting overcooked from the remaining heat and steam. It helps to improve the texture and retain a nice color.
List of ingredients used for this method:
- Oyster Mushroom (느타리버섯)
- Cucumber (오이)
- Dried Radish Greens (시래기)
- Bokchoy (청경채)
- Eggplant (가지)
- Shredded Dried Squid (오징어채)
- Dried Taro (토란대)
- Zucchini (애호박)
- Fernbrake (고사리)
- Bell Flower Root (도라지)
- Garlic Skate (마늘쫑)
- Pepper Leaves (고추잎)
