Korean Shepard’s Purse Namul
[Vegan]

Korean Shepard’s Purse Namul [Vegan]

Called naeng-i in Korean, shepherd’s purse is a plant in the mustard family; it’s beloved for its slightly bitter and spicy, yet earthy and fragrant taste. Both the leaves and roots are edible, each imparting a different flavor. The leaves and stems of the shepherd’s purse balance sweetness and bitterness,...

Called naeng-i in Korean, shepherd’s purse is a plant in the mustard family; it’s beloved for its slightly bitter and spicy, yet earthy and fragrant taste. Both the leaves and roots are edible, each imparting a different flavor. The leaves and stems of the shepherd’s purse balance sweetness and bitterness, as well as a spiciness akin to black pepper, wasabi, or Korean mustard. The roots, on the other hand, are sweeter and more earthy, in the way of corn silk and barley. 

Shepherd’s purse is widely available (both cultivated and foraged) and is most commonly used in namul. Its season starts in late winter and it is at its peak by the onset of spring. This is a traditional true spring namul that marks the beginning of the warmer seasons. 

If you remove the roots before cleaning, it makes the process much easier, but the distinct earthy sweetness is found only in the roots. Even though this adds to the preparation time, we recommend that you clean and use the roots, with this caveat: If the naeng-i is overgrown or too tough and fibrous for it to be enjoyable, remove the roots. 

If you have in-season shepherd’s purse and want to use it later, blanch it and keep it frozen in a sealed plastic bag with about 2 added spoonfuls of water. To use, remove the amount desired and thaw. It’s now good for use in soups or rice dishes. 

Excerpted from The Korean Cookbook © 2023 by Junghyun Park and Jungyoon Choi. Photography © 2023 by Jinju Kang. Reproduced by permission of Phaidon. All rights reserved.