Smoky Namul Pudding
A hearty, spicy Korean-inspired pudding dish featuring smoky flavors.
Ingredients
- ●1 cup NamulSpinach and mushroom mixture
- ●4 oz Black puddingCrispy-fried, crumbled
- ●1 tsp Adventurous chili flakesSpicy
- ●2 tbsp Smoky sesame oilFor added depth
- ●2 tbsp Korean chili pasteSpicy, savory
- ●3 cloves GarlicMinced
- ●1-inch piece GingerGrated
- ●2 tbsp Soy sauceLow-sodium
- ●1 tbsp Rice vinegarFor balance
- ●to taste SaltAdjust as needed
Instructions
- 1
1. In a pan over medium-low heat, heat the smoky sesame oil.
- 2
2. Add the minced garlic and grated ginger. Cook for 1 minute.
- 3
3. Add the Namul mixture, Korean chili paste, soy sauce, and rice vinegar. Stir to combine.
- 4
4. Bring the mixture to a simmer and cook for 5 minutes.
- 5
5. Crumble the black pudding and add it to the pan. Stir to combine.
- 6
6. Add the adventurous chili flakes and stir to combine.
- 7
7. Season with salt to taste.
- 8
8. Serve the Smoky Namul Pudding hot, garnished with additional Namul and black pudding if desired.
- 9
9. Cook the black pudding according to package instructions for crispy-fried texture.
- 10
10. Crumble the cooked black pudding into small pieces and set aside.
- 11
11. Refrigerate the Smoky Namul Pudding for at least 30 minutes to allow flavors to meld.
- 12
12. Serve chilled or at room temperature.