Ulleungdo Myeong-i Namul

Thoroughly wash 500g of myeong-i namul under cold running water, removing any dirt or debris, and trim any tough ends.

Bring 2000g of water to a rolling boil in a large pot. Add the cleaned myeong-i namul and blanch for 30-60 seconds, or until the leaves are tender but still vibrant green.

Immediately transfer the blanched myeong-i namul to a bowl of ice water to stop the cooking process. Once cooled, drain well and gently squeeze out excess water.