What is dasitmul? It is a stock made from various ingredients which is widely used to accentuate the flavor of foods in Korean cuisine.
In temples it is typically made from dried kelp (‘dasima’ in Korean) and dried shiitake mushroom in cold water or boiling it for 7 minutes. Sometimes people add other vegetables such as Korean radish (or daikon).
- 300 grams sweet-potato noodles (dangmyeon)
- 2 stalks burdock, medium size
- 5 green chili peppers
- 3 tbsp. perilla seed oil
- 2 tbsp. soy sauce
- 1 tbsp. grain syrup (jocheong)
- 1 cup dasitmul
- 2 tbsp. organic brown sugar
- Grape seed oil
- Sesame seed oil
- Black sesame seeds
- Ground black pepper
- Soak the noodles in cold water until they become soft. Cut them several times.
- Wash the burdock stalks and peel using the back of a knife. Cut them into 6 cm long slices.
- Cut the green chili peppers lengthwise, removing the seeds. Cut them into matchstick-shaped pieces and stir-fry them lightly in a heated pan with oil.
- Put the perilla seed oil into the heated pan and stir-fry the burdock stalks until the oil has soaked into the vegetable well. When the burdock stalks are almost done, add 1 tablespoon of soy sauce and grain syrup and continue to boil them down.
- Boil 1 tablespoon of dasitmul and 1 tablespoon of soy sauce in the pan that you used to cook the burdock. When it starts to boil, first add sugar and then the soaked noodles. Continue to stir well and stir-fry until the broth is almost gone.
- Add the burdock to the noodles in the pan and roast again for a very short time. Turn off the fire and mix them with the green pepper, sesame seed oil, black sesame seeds and, last but not the least, the ground pepper.