Sukkju Namul Recipe

Trim the bunch: discard thick stems and any yellowed leaves. Rinse the greens thoroughly in cold water to remove grit; drain and shake off excess water.

Bring 2 liters of water to a rolling boil in a wide pot. Add 1 tablespoon coarse salt to the water (this seasons and helps preserve color).

Working quickly, submerge the sukkju in the boiling water for 20–30 seconds — just until the leaves become bright green and wilt but stems remain tender-crisp. Do not overcook; total blanch time from first contact should be 20–45 seconds depending on stem thickness.

Immediately transfer the greens to an ice bath (2 cups ice + cold water) to stop cooking and preserve color. Let sit 30–60 seconds, then drain thoroughly in a colander, pressing lightly to remove excess water. If necessary, wrap in a clean kitchen towel and gently squeeze to remove remaining moisture.

Prepare the seasoning: in a small bowl combine 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1 teaspoon toasted sesame seeds, 1 teaspoon minced garlic, 1 teaspoon fine sea salt, 1 teaspoon sugar (optional), and 1/2 teaspoon gochugaru (optional). Taste and adjust — the mixture should be savory with a hint of sesame and a little salt to bring out the greens.

If you prefer a slightly warmed finish (traditional for some namul), heat 1 teaspoon neutral oil in a small skillet over low heat until shimmering, then pour the hot oil over the minced garlic and gochugaru in the seasoning bowl to bloom flavors. Allow to cool 10–20 seconds before mixing with other seasoning ingredients.

Coarsely chop the drained sukkju into 3–4 cm (1–1.5 in) lengths. Place the greens in a mixing bowl.

Add the prepared seasoning to the chopped sukkju and toss gently but thoroughly with clean hands or tongs until evenly coated. Add the sliced green onion and toss once more.

Transfer to a serving dish and sprinkle the remaining toasted sesame seeds on top. Taste and adjust seasoning with a pinch more salt, a few drops of sesame oil, or a little soy sauce if needed.

Serve at room temperature or slightly chilled as a banchan (Korean side dish). Store leftovers in an airtight container in the refrigerator for up to 2 days; the texture softens over time.