Dunggol Namul (Eupatorium chinensis var. simplicifolium) is a perennial wild herb known for its bitterness. Learn how to prepare this vitamin-rich ingredient with recipes, harvesting tips, and storage methods!
Dunggol Namul: Embracing the Healthy Bitterness of Spring
Hello there! 🌿
Let’s dive into the world of Dunggol Namul, a unique wild herb with a bold, bitter flavor. While it may take some preparation to soften its taste, the health benefits and unique flavor it brings to the table are worth the effort. From its nutritional perks to simple recipes, here’s everything you need to know about this springtime gem! 😊
1. What Is Dunggol Namul?
Dunggol Namul (Eupatorium chinensis var. simplicifolium) is a perennial wild herb that grows in sunny meadows and hillsides. Known for its tall stems and distinctive bitterness, this herb is typically enjoyed as a springtime side dish.
Physical Features:
Height: Can grow up to 2 meters tall.
Leaves: Long and oval-shaped, 10–18 cm in length, with sharp serrated edges.
Distribution: Found throughout Korea, often in sunny fields and wild grasslands.
Edible Parts:
Young leaves: Used for cooking, typically after blanching to remove bitterness.
2. Health Benefits of Dunggol Namul
Dunggol Namul isn’t just about bold flavors—it’s a nutritional powerhouse with numerous health benefits:
Rich in Vitamins: Supplies essential nutrients to recharge your body during spring.
Aids Digestion: The bitter compounds promote healthy digestion and improve gut health.
Detoxification: Helps flush out toxins and supports overall vitality.
Boosts Immunity: Packed with antioxidants, it strengthens the immune system and reduces inflammation.
3. How to Cook Dunggol Namul
Cooking Dunggol Namul is simple but requires one crucial step: removing its bitterness. Here are two delicious recipes to try:
Dunggol Namul Salad (Namul Muchim)
Wash the young leaves thoroughly and blanch them in boiling water for 1–2 minutes.
Rinse under cold water and squeeze out the excess moisture.
Toss with soy sauce, sesame oil, minced garlic, and sesame seeds.
Enjoy this nutritious and savory side dish!
Dunggol Namul Miso Soup
Blanch the leaves to reduce bitterness, then chop into bite-sized pieces.
Prepare a miso soup base with tofu, zucchini, and mushrooms.
Add the Dunggol Namul during the last few minutes of cooking.
Serve hot for a comforting and flavorful meal.
4. When and How to Harvest Dunggol Namul
Best Time to Harvest:
Young leaves are best picked between April and June, while they’re tender and fresh.
Where to Find It:
Look for Dunggol Namul in fields and hillsides with ample sunlight.
Harvesting Tips:
Focus on the youngest leaves for the best flavor and texture.
Remove any tough or overly mature leaves, as they can intensify bitterness.
5. How to Store Dunggol Namul
Proper storage ensures that Dunggol Namul retains its freshness and nutrients:
Refrigeration:
Blanch the leaves, pat them dry, and store in an airtight container in the refrigerator for up to one week.
Freezing:
Divide blanched leaves into small portions and freeze. They’ll be ready to use in soups or stir-fries at any time.
6. Why You Should Try Dunggol Namul
Dunggol Namul may have a bold, bitter flavor, but with the right preparation, it transforms into a delicious and nutritious addition to your meals. Packed with vitamins and antioxidants, this wild herb is perfect for a healthy spring table. Try it in salads or soups and embrace the natural flavors of the season!
Have you experimented with Dunggol Namul in your kitchen? Share your favorite recipes or tips in the comments below—I’d love to hear from you! 😊