Sweet Spinach Salad with Soybean Paste (Seomcho Doenjang Muchim)
Sweet Spinach Salad with Soybean Paste (Seomcho Doenjang Muchim)
Delicious Side Dish: A Perfect Recipe for Seomcho Doenjang Muchim
Let’s make a delicious soybean paste salad with sweet and flavorful seomcho (spring spinach)! This dish is simple yet boasts a deep flavor that will make you want more rice. I’ll also share a tip for removing oxalic acid from spinach!
Main Ingredients- Seomcho (spring spinach) 350g
Seasoning Ingredients- Sesame seeds 1/2 Tbsp
- Perilla oil (deulgireum) 1/2 Tbsp
- Minced garlic 1/2 Tbsp
- Soybean paste (doenjang) 1.5 Tbsp
- Sesame seeds 1/2 Tbsp
- Perilla oil (deulgireum) 1/2 Tbsp
- Minced garlic 1/2 Tbsp
- Soybean paste (doenjang) 1.5 Tbsp
Cooking Instructions
Step 1
Prepare the thoroughly cleaned seomcho. Trim the root ends slightly and remove any wilted leaves. (The roots are nutritious, so you can wash them well and use them.)
Step 2
Bring a pot of water to a boil with a pinch of salt. Add the prepared seomcho and blanch for just 10 seconds. Be careful not to overcook, as it can become mushy and lose nutrients.
Step 3
Immediately rinse the blanched seomcho under cold running water to cool it down. This process effectively removes oxalic acid, which can cause a slightly bitter taste in spinach. Soaking in cold water for about 5 minutes is even better.
Step 4
Gently squeeze out excess water from the seomcho. Drain thoroughly in a colander to remove as much moisture as possible. Excess water can dilute the flavor of the salad.
Step 5
In a large bowl, combine the drained seomcho with toasted sesame seeds, fragrant perilla oil, and aromatic minced garlic.
Step 6
Finally, add 1.5 Tbsp of soybean paste and gently mix everything together until the seasonings are evenly distributed throughout the seomcho. Adjust the amount of soybean paste based on its saltiness.
Step 7
Your sweet and savory Seomcho Doenjang Muchim is ready! Enjoy this delicious side dish.
