Gently Tossed Amaranth Greens (Bireum Namul) Recipe
Gently Tossed Amaranth Greens (Bireum Namul) Recipe
A Delicious and Nutritious Spring Vegetable Dish: Amaranth Greens Salad
I used to dislike amaranth greens as a child, thinking ‘what is this taste?’ But now, whenever I see it, my hands reach for it instinctively! The label on the packet I bought this time even said ‘Bideum Namul’ (which sounds like dandruff in Korean, a funny twist). Apparently, it’s named ‘Bireum Namul’ because when it starts to flower, white specks appear on the leaves, resembling dandruff. Still, hearing it so plainly is quite amusing! Buying a bunch and realizing I can have several delicious meals with it makes me so happy. It’s the peak season for spring vegetables right now! Wouldn’t it be a shame to miss out on amaranth greens? Let’s toss them together with a delicious seasoning and enjoy! Have a wonderful and tasty weekend! ♡
Main Ingredients- 2 handfuls of blanched amaranth greens (approx. 1 bundle)
- 1 tsp coarse salt (for blanching)
Seasoning- 1 tsp gochujang (Korean chili paste)
- 1/3 tsp salt (adjust to taste)
- 1/2 tsp minced garlic
- A pinch of MSG or flavor enhancer (optional)
- Chopped green onions
- Toasted sesame seeds
- Sesame oil
- 1 tsp gochujang (Korean chili paste)
- 1/3 tsp salt (adjust to taste)
- 1/2 tsp minced garlic
- A pinch of MSG or flavor enhancer (optional)
- Chopped green onions
- Toasted sesame seeds
- Sesame oil
Cooking Instructions
Step 1
First, carefully trim and prepare the amaranth greens. Remove any yellowed leaves or tough stems. Rinse them thoroughly under running water several times to wash away any dirt or debris.
Step 2
Bring a pot of water to a rolling boil. Once the water is boiling, add 1 teaspoon of coarse salt. Adding coarse salt helps the greens maintain their vibrant green color and adds a subtle seasoning.
Step 3
Add the prepared amaranth greens to the boiling water, then immediately turn off the heat. Cover the pot and let the greens blanch in the residual heat for about 10-20 seconds. This quick blanching is key to keeping them tender yet crisp; overcooking will make them mushy.
Step 4
Quickly drain the blanched amaranth greens and rinse them under cold running water to stop the cooking process and cool them down. Rinse them multiple times in clean water. Squeeze out any excess water firmly. This step is crucial to prevent the salad from becoming watery and to allow the seasoning to adhere well. Press them hard with both hands to remove as much moisture as possible.
Step 5
Place the squeezed amaranth greens in a mixing bowl. Add all the prepared seasoning ingredients: gochujang, salt, minced garlic, chopped green onions, toasted sesame seeds, sesame oil, and the optional flavor enhancer. Gently toss and mix the greens with your hands, ensuring the seasoning is evenly distributed. Taste and adjust the salt or seasonings as needed according to your preference. Finish by sprinkling with toasted sesame seeds.
