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[Market Kurly] Dried Yuchae Leaves (Namul)

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Perfect for Namul Bibimbap

[Market Kurly] Dried Yuchae Leaves (Namul)


Today's namul is Dried Yuchae Leaves.

Yuchae is the Korean word for Rapeseed Flower. This bright yellow flower is famous for its oil-rich seed, but its leaves can be eaten as well. In Korea, Yuchae has a long history in Jeju Island. There, the leaves are harvested to make healthy banchans or included in various types of Kimchi.

The best time to pick Yuchae leaves are during March and April - right before the flower begins to blossom. The young green leaves tastes fresh and are filled with nutrients. Market Kurly's suppliers harvest their Yuchae leaves during these two months and immediately dries them out under the open sun. It's then packed and ready for use. 

Stock a bag in your pantry and use it to make Namul Bibimbap or a healthy banchan - recipes listed below.

Product Highlights

  • 100% Dried Yuchae Leaves (Rapeseed Flower) - Grown in Korea
  • Use it as an ingredient to make Namul Bibimbap or Healthy Namul Banchan
  • Yuchae Leaves are rich in Vitamin A & Vitamin C - good for detoxing blood 
  • 1 Bag = 100 grams

How do I turn this namul into a healthy banchan? 

Start by soaking the dried leaves overnight in cold water - or for at least 6 hours. This will hydrate the leaves and preserve their texture when cooked. The next day, drain the water and rinse the leaves under cold running water. Then use your hands and firmly squeeze the water out of the namul. Detangle the pieces from each other. 

Next, take out a mixing bowl and place the namul pieces in. Season with a drizzle of Soup Soy Sauce and Perilla Oil - add more to taste. You can also add a few shakes of Perilla Seeds Powder if you have it. Then mix everything together.

Now, place a frying pan on medium-heat. When it's hot, pour in some rice water* and add-in the seasoned namul. Let the namul boil and reduce until there is very little broth left in the pan. Now place the namul back into a mixing bowl. (This is optional - but you can add a bit of minced garlic or green onions - give a final mix.)

Eat with rice or use as a topping for Bibimbap  - Bon Appetit! 

*What is rice water? Before cooking rice, you'll need to wash the rice. Throw out the water from the initial rinse. But on the second rinse, save the residual water. This is what we call rice water. We'll use it to cook the namul. (Fore more, check this reference video - skip to 1:35). 

Product In Brief

Main Ingredients

100% Yuchae Leaves (Rapeseed Flower)

    Storage Tips

    Expiration period: 1 year

    Store in a cool, dry area

      What to Make

      Namul Bibimbap

      Namul Banchan

        About the Brand

        Market Kurly is a Korean ecommerce company that specializes in fast delivery of fresh produce and premium food products. They work with local producers to bring farm-fresh products directly to consumers in Seoul. 

          Recipe Idea: Kalbi & Dried Namul Bibimbap

          Ingredients

          Beef Short Rib Meat (100g), Shiitake Mushrooms (1), Button Mushrooms (1), Dried Korean Zucchini Namul (small handful), Dried Eggplant Namul (small handful), Dried Yuchae Leaves Namul (small handful), Gochujang, Sesame Oil, Egg (1)

          Beef Marinade: Soy Sauce (1/4 cup), Honey (1 Tablespoon), Sesame Oil (1/2 Tablespoon), Minced Garlic (1/2 Tablespoon), Black pepper, Mirim (1 Tablespoon), Minced Spring Onion (2 Tablespoons), Slice of pear or apple (1/5 of whole) 

          Namul Seasoning: Soup Soy Sauce, Perilla Oil (1 Tablespoon), Perilla Seed Powder (1 Tablespoon), Rice Water (1 Cup) 

          instructions

          Pre-cooking Step #1 - You must soak the Dried Namul (Zucchini, Eggplant and Yuchae Leaves) in cold water overnight - or for at least 6 hours before cooking. Then proceed to the next steps. 

          Pre-cooking Step #2 - We need rice for bibimbap, so get your rice cooking in the background. The first step in cooking rice is washing it. Throw out the water from the initial rinse. But save the residual water left after the second rinse. We will use this rice water in step 4 (reference video for more details - skip to 1:35). 

          1. Make the meat marinade. Then let the beef slices sit and soak in the marinade for at least 30 minutes.

          2. Place a frying pan on medium-high heat. Place some oil in. Then add the galbi meat, shiitake mushroom and button mushroom slices. Stir-fry together until meat cooks through and you get a slight browning on the edges of the mushroom.

          3. Now back to the soaked namul veggies. Drain-out the water and give them a wash under cold water. Then use your hands and squeeze the water out of them. Take out a mixing bowl. Place the squeezed veggies in. Now add a drizzle of Soup Soy sauce and Perilla Oil (1T). Toss them and get them coated - feel free to add slightly more Soup Soy Sauce if needed.

          4. Place your frying pan back on medium-high heat. Once its hot, add-in the rice water (1 cup). Then add the namul veggies. And add some Perilla Seed Powder (1T) as well. Then mix and stir-fry around until the rice water has completely reduced.  

          5. Take out a bowl. Scoop in some fresh, hot rice. Then add your Galbi and Namul pieces on top. 

          6. Top the bowl with a scoop of gochujang, a drizzle of sesame oil and a raw egg yolk.

          Note: Feel free to replace with other namul of your choice. Or add other toppings like sliced red cabbage. Also, we will add Gochujang at the end, so don't overseason the namul with Soup Soy Sauce in Step 3. 

          VIDEO WALK-THRU

          This recipe is by Market Kurly.

          Product faq

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          About The Brand

          Market Kurly is a Korean ecommerce company that specializes in fast delivery of fresh produce and premium food products. They work with local producers to bring farm-fresh products directly to consumers in Seoul.

          That's it folks!