Daeboreum Mungnamul

About the dish

Dried greens saved up for the first full moon. Mungnamul is spring and summer greens dried and saved to be seasoned and eaten on the first full moon. The custom holds that eating these aged greens keeps off the summer heat.

Key ingredient

Wild greens (namul) — seasonal mountain and field greens rich in fiber, vitamins and minerals; low-calorie, good for dieting and gut health; antioxidants strengthen immunity. In season year-round; from mountain areas throughout.

Ingredients

Main: dried greens (fern, chamna namul, dried squash, eggplant), perilla oil · Seasoning: soup soy sauce, minced garlic, perilla powder

Simple recipe

1. Boil and rehydrate the dried greens.
2. Squeeze out the water.
3. Season with perilla oil, soup soy sauce and minced garlic.
4. Stir-fry in a pan.
5. Sprinkle with sesame and serve as full-moon greens.

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A Glass · Traditional pairing