Korean Kale Namul
Servings: 4 servings
Ingredients
- 1½ cups uncooked brown rice
- 3⅓ cups cold water
- 1 tbsp doenjang (fermented soybean paste)
- 2 large bunches of Lacinato kale (about 24 stalks)
- 2 tbsp sesame oil
- 2 tbsp brown sugar
- 3 tsp rice wine vinegar
- 2 tsp soy sauce
- pinch of red pepper flakes
- 1 tbsp olive oil
- ½ cup minced shallot
- 1 garlic clove, minced
- 2 cups mushrooms (Chestnut, blue oyster, or similar)
- pinch of salt
- toasted sesame seeds (optional)
- Sriracha (optional)
Instructions
- Cook rice and while still hot, season the rice with one tablespoon of doenjang paste. Set aside.
- Make marinade by whisking sesame oil, brown sugar, rice wine vinegar, soy sauce and red pepper flakes together. Set aside.
- Wash, destem and roughly chop kale. Blanch in boiling water for 30 seconds, then plunge into ice water to stop the cooking process. Drain kale and, using your hands, squeeze all liquids from the kale. Place the kale in a bowl and drizzle with marinade. Set aside.
- In a sauté pan, heat one tablespoon of olive oil and cook shallots, garlic and mushrooms over medium heat for 5 minutes, stirring often so as not to burn the garlic. Off the heat, add a pinch of salt. Set aside.
- To assemble, divide the rice, marinated kale and sautéed mushrooms evenly among four bowls. Top the namul with toasted sesame seeds and Sriracha if desired. Enjoy!