Chamnamul
Jumeokbab
Experience the profound synergy of clean, mountain-harvested botanicals and the briny, ocean umami of cured Pollock roe.
The Professional Masterclass
The Wild Harvest
Wash and trim fresh, vibrant Chamnamul wild greens. Bring a pan of water with coarse sea salt to a rapid boil.
The Quick Blanch
Briefly submerge the greens for exactly 30 seconds to bright-sear their green color. Shock in ice water, squeeze out all moisture completely, and chop them finely.
Seasoning Mountain & Sea
Toss the chopped greens with toasted sesame oil and soy sauce. In a separate bowl, extract the premium salted Pollock roe from its skin and combine with minced scallions and sesame oil.
The Thermal Assembly
Gently fold the cold, seasoned greens and toasted sesame seeds into the warm, steamed rice. Flatten a portion in your palm, place the roe filling in the center, and shape gently into firm triangular spheres.
The Masterpiece