Gangwon-do chopi namul

Thoroughly wash 300g of Chopi leaves under cold running water to remove any dirt or impurities.

Bring a large pot of water to a rolling boil. Add 5g of Fine sea salt to the boiling water.

Carefully add the washed Chopi leaves to the salted boiling water and blanch for approximately 30-60 seconds, until the leaves are tender but still vibrant green.