Aromatic Wild Chive Salad with Soybean Paste (Chamnamul Doenjang Muchim)
Aromatic Wild Chive Salad with Soybean Paste (Chamnamul Doenjang Muchim)
Enjoy the Fragrant Spring Vegetable, Chamnamul, in a Delicious Soybean Paste Salad!
This is a delightful chamnamul (wild chive) salad seasoned with doenjang (soybean paste), featuring the unique, pleasant aroma of this spring vegetable. Chamnamul is rich in beta-carotene, making it a prime example of an alkaline food. Its high fiber content also aids in preventing constipation, establishing it as a beneficial mountain vegetable. While its peak season is typically August to September, it’s now available year-round, which is wonderful. Especially when enjoyed in spring, its fragrance is amplified. Let’s introduce a simple yet healthy recipe for chamnamul salad with doenjang.
Ingredients- 300g wild chives (chamnamul)
- 1 Tbsp soybean paste (doenjang)
- 1/2 Tbsp sesame seeds
- 1/3 Tbsp perilla oil (deulgireum)
Cooking Instructions
Step 1
Gently rinse the fresh wild chives under running water. Bring a pot of water to a boil with a pinch of coarse salt, and then briefly blanch the wild chives. Be careful not to overcook them.
Step 2
Wild chives have tender leaves that can easily become mushy. Therefore, instead of eating them raw, lightly blanching them like this allows you to enjoy their delicate texture and aroma even more. They are particularly delicious when prepared as a blanched salad (sukchae).
Step 3
Immediately rinse the blanched wild chives in cold water to cool them down. This helps preserve their crispness and vibrant color. Squeeze out excess water thoroughly, then cut the chives into bite-sized pieces, about 3-4 cm long.
Step 4
In a bowl, combine the prepared wild chives with soybean paste, sesame seeds, and perilla oil. Gently mix everything together with your hands until well combined. Avoid over-mixing, as this can release an unpleasant grassy flavor. The key is to gently toss until the seasoning is evenly distributed. The fragrant chamnamul, savory doenjang, and nutty perilla oil create a truly irresistible dish that pairs perfectly with rice!
