Aromatic Pohang Mustard Greens Namul Salad
Making a Flavorful Side Dish with Sweet Pohang Mustard Greens
I spotted some fresh Pohang mustard greens on sale at the market and decided to make a delicious namul salad with them! These greens have a wonderfully sweet and slightly bitter taste, and when seasoned lightly, they make an excellent side dish that complements any meal. Let me show you how to bring out the natural flavor of these spring greens with simple seasonings!
Main Ingredients
- 1 bunch Pohang mustard greens (approx. 200-250g)
- 1 Tbsp coarse salt (for blanching)
Seasoning Ingredients
- 1 tsp minced garlic
- 2 Tbsp fish sauce (tuna or anchovy sauce, or soy sauce can be substituted)
- 4 pinches salt (adjust to taste)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 tsp minced garlic
- 2 Tbsp fish sauce (tuna or anchovy sauce, or soy sauce can be substituted)
- 4 pinches salt (adjust to taste)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the Pohang mustard greens. Trim off any yellow or bruised leaves and the tough ends of the roots. Rinse the greens thoroughly under cold running water 2-3 times to remove any dirt. Soak them in a bowl of water for about 10 minutes to freshen them up, then shake off excess water.
Step 2
In a pot, bring enough water to cover the greens to a rolling boil over high heat. Add 1 tablespoon of coarse salt to the boiling water. Adding salt helps to keep the greens vibrant in color and removes any slight bitterness.
Step 3
Once the water is boiling rapidly, add the prepared Pohang mustard greens. Blanch them for just 30 seconds. Pohang mustard greens are delicate and can become mushy if overcooked, so a quick blanch is key to maintaining their texture.
Step 4
Immediately after blanching, transfer the greens to a bowl of ice-cold water to stop the cooking process and preserve their bright green color. Rinse them briefly, then gently squeeze out as much water as possible. Place the squeezed greens in a mixing bowl.
Step 5
Gently loosen any clumped greens with your hands. Now it’s time to add the seasoning. Add 1 teaspoon of minced garlic, 2 tablespoons of fish sauce, about 4 pinches of salt, 1 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds to the bowl…
Step 6
Gently toss and mix the greens with the seasonings using your hands until everything is well combined. Be careful not to mix too vigorously, as this can bring out a grassy flavor. Taste the namul and adjust the saltiness if needed. Your delicious Pohang mustard greens namul salad is ready! It’s perfect served over a bowl of warm rice.
