All-Purpose Namul with Doenjang Seasoning
All-Purpose Namul with Doenjang Seasoning
Master the Art of Seasoning Namul with This Versatile Doenjang Sauce – Delicious for Any Vegetable!
This Doenjang (Korean soybean paste) seasoning is a game-changer for your namul (seasoned vegetable) dishes. It’s incredibly delicious, with a balanced flavor that’s not too salty, making it a healthy and satisfying choice. You won’t even need to add extra salt!
Ingredients- 1 bunch Spinach (or your favorite namul)
- 1 Tbsp Korean Soy Sauce (Guk-ganjang)
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Ssamjang (Korean seasoned soybean paste)
- 1 Tbsp Perilla Oil
- 1 Tbsp Mirin (Rice Wine)
- 1/2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare your chosen namul. For spinach, trim off any tough root ends and wash it thoroughly under running water to remove dirt. Bring a pot of water to a boil and blanch the greens for about 30 seconds. Be careful not to overcook, as this will make them mushy. Immediately after blanching, drain the greens and rinse them under cold water to stop the cooking process and preserve their vibrant color. Squeeze out as much excess water as possible.
Step 2
Place the prepared namul in a mixing bowl. If the vegetables are quite long, you can cut them into bite-sized pieces with scissors. This makes them easier to eat and helps the seasoning distribute more evenly.
Step 3
Now, let’s make the flavorful seasoning! In the bowl with the namul, add 1 Tbsp Korean soy sauce, 1/2 Tbsp minced garlic, 1/2 Tbsp ssamjang, 1 Tbsp perilla oil, 1/2 Tbsp toasted sesame seeds, and 1 Tbsp mirin. When mixing, it’s important to be gentle. Instead of vigorously stirring, lightly toss the vegetables as if you’re fluffing them. This ensures the seasoning coats every strand without breaking the delicate greens.
Step 4
Finally, arrange the beautifully seasoned namul onto a serving plate. This dish is a wonderful, healthy, and delicious side option, perfect for those times when you crave something light and flavorful.
