Aromatic Winter Cress Salad with Soybean Paste (Naengi Doenjang Muchim)
Aromatic Winter Cress Salad with Soybean Paste (Naengi Doenjang Muchim)
How to Make Naengi Salad: Spring Vegetable Naengi Doenjang Muchim Recipe, Enjoy Deeper Flavors with Ssamjang!
This spring, if you haven’t had enough time to enjoy seasonal spring vegetables, pay attention! I’m introducing my favorite spring vegetable dish, Naengi Salad. While most people season namul (seasoned vegetables) with gochujang, doenjang, or guk-ganjang, today I’ve specially used ssamjang for a richer and more savory flavor. It tastes truly special when seasoned with ssamjang! With this recipe, you can fully enjoy the abundant nutrients and benefits of aromatic naengi.
Main Ingredients- Blanched Naengi (Winter Cress) 100g
- Chopped Green Onion 2 Tbsp
Seasoning Ingredients- Ssamjang (Spicy Soybean Paste) 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Fish Sauce (or Korean Soy Sauce for Soup) 0.5 Tbsp
- Plum Extract 1 Tbsp
- Sesame Oil 1 Tbsp
- Crushed Toasted Sesame Seeds 1 Tbsp
For Blanching Naengi- Coarse Salt 0.7 Tbsp
For Cleaning Naengi- Vinegar 1 Tbsp (Optional)
- Ssamjang (Spicy Soybean Paste) 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Fish Sauce (or Korean Soy Sauce for Soup) 0.5 Tbsp
- Plum Extract 1 Tbsp
- Sesame Oil 1 Tbsp
- Crushed Toasted Sesame Seeds 1 Tbsp
For Blanching Naengi- Coarse Salt 0.7 Tbsp
For Cleaning Naengi- Vinegar 1 Tbsp (Optional)
- Vinegar 1 Tbsp (Optional)
Cooking Instructions
Step 1
Naengi, the herald of spring, is a representative spring vegetable that stimulates the appetite with its unique fragrant aroma. It grows wild in mountains and fields, or can be cultivated in farms. It is rich in protein and various vitamins and minerals, making it excellent for restoring energy. Its slightly bitter taste and distinct aroma make it perfect for various dishes like salads, soups, and pancakes. Naengi is an alkaline food abundant in protein and vitamins (A, B1, C), particularly helpful for relieving spring fatigue and recovering from tiredness. It also contains various minerals such as calcium, potassium, phosphorus, and iron, and has been used medicinally for its hemostatic and postpartum hemorrhage properties. Naengi soup is known to help liver function and clear vision, while the abundant beta-carotene in its leaves and the choline in its roots aid in preventing liver diseases. It is also known to improve rough skin, prevent acne, and alleviate various gynecological issues like irregular menstruation.
Step 2
First, thoroughly clean the naengi. Wash it multiple times under running water to completely remove any soil. Gently scrape off any remaining fine roots or dirt with the back of a knife for a cleaner preparation.
Step 3
Remove any wilted or damaged leaves. Soak the prepared naengi in cold water for about 30 minutes to loosen any remaining soil or impurities. Rinse thoroughly again, then gently press with your hands to remove excess water. (Tip: To keep naengi fresh longer, wrap it well in paper towels while it still has some soil on it, place it in a plastic bag, and store it in the refrigerator.)
Step 4
Now it’s time to blanch the naengi. Fill a pot with enough water to submerge the naengi, add 0.7 Tbsp of coarse salt, and bring it to a rolling boil. Once boiling, add the cleaned naengi and blanch for about 1-2 minutes, flipping it back and forth. Be careful not to over-blanch, as it can make the naengi soft and diminish its flavor and texture.
Step 5
Immediately after blanching, remove the naengi and rinse it under cold running water. This helps maintain its vibrant green color and crisp texture.
Step 6
Gently press the blanched naengi with both hands to remove as much water as possible. Avoid squeezing too hard, as it can release a raw smell; a gentle press is key. Once drained, cut the naengi into bite-sized pieces. Finely chop the white parts of the green onion to prepare for the seasoning.
Step 7
In a large bowl, combine 1 Tbsp of ssamjang, 0.5 Tbsp of minced garlic, and 0.5 Tbsp of fish sauce (or guk-ganjang). (Tip: Instead of ssamjang, you can mix equal parts doenjang and gochujang, or use just doenjang or gochujang for a delicious result. If you don’t have fish sauce, guk-ganjang is a good substitute.)
Step 8
Add 1 Tbsp of plum extract, 1 Tbsp of sesame oil, and 1 Tbsp of crushed toasted sesame seeds for a nutty aroma. Mix the seasonings well.
Step 9
Add the prepared naengi and chopped green onions to the seasoning mixture. Gently toss to ensure the seasoning coats the naengi evenly. I used to season it with just doenjang or gochujang, but using ssamjang this time added a savory depth that made it incredibly delicious!
Step 10
Transfer the finished naengi salad to a nice serving dish and sprinkle some whole sesame seeds on top for an appealing garnish. The unique aroma of naengi makes it hard to stop eating! I only wish I had made a larger batch.
Step 11
I regret not making more! The ‘Naengi Ssamjang Muchim’ is complete, boasting a savory, not-too-salty, and clean flavor from the combination of naengi and ssamjang. While I’ve always enjoyed naengi salad seasoned with doenjang or gochujang, the ssamjang version suits my palate even better.
Step 12
Since naengi can become tough as the season progresses, I highly recommend making this delicious Naengi Ssamjang Muchim at least once or twice more this spring while it’s in season!
