Authentic ‘Seomcho Muchim’ (Seasoned Spring Greens) Recipe
Authentic ‘Seomcho Muchim’ (Seasoned Spring Greens) Recipe
Experience the unparalleled sweetness of ‘Seomcho’ with this superior recipe, far better than regular spinach seasoned dishes.
We’ve prepared a delicious seasoned dish using ‘Seomcho,’ spring greens known for their exceptional sweetness and deep flavor.
Ingredients- Seomcho (Spring greens) 200g (These are aromatic spinach varieties harvested in spring)
- Perilla oil (Deulgireum) 2 Tbsp (Adds a nutty aroma)
- Minced garlic 1/2 Tbsp (Freshly minced garlic yields the best flavor)
- Fine salt 1 tsp (Adjust to your taste)
- Anchovy sauce (Chamchi aekjeot) 1/2 Tbsp (Enhances umami, but can be omitted)
- Sesame seeds 1 pinch (For added nuttiness and visual appeal)
Cooking Instructions
Step 1
Gently wash the fresh Seomcho under cold running water, ensuring all dirt and debris are removed. Thoroughly cleaning the root area will prevent the dish from looking messy later.
Step 2
Trim the root ends of the washed Seomcho. Also, remove any wilted leaves or imperfect parts. Using only the fresh parts ensures a pleasant texture.
Step 3
Fill a pot with plenty of water and add a pinch of salt. Boiling water is key to achieving a vibrant green color when blanching the Seomcho.
Step 4
Once the water is at a rolling boil, add the prepared Seomcho and blanch for exactly 1 minute. Be careful not to overcook, as it will become mushy and lose its flavor!
Step 5
Immediately after blanching, drain the Seomcho into a colander. Then, quickly rinse it under cold running water to cool it down. This ‘cold shower’ helps maintain the Seomcho’s crisp texture.
Step 6
Gently press the blanched Seomcho in the colander with your hands to squeeze out excess water. Avoid squeezing too hard, as this can break the fibers; a gentle squeeze is best.
Step 7
To the well-drained Seomcho, add all the seasoning ingredients: 2 Tbsp of perilla oil, 1/2 Tbsp of minced garlic, 1 tsp of fine salt, and optionally, 1/2 Tbsp of anchovy sauce. While anchovy sauce adds umami, you can omit it if unavailable.
Step 8
Put on disposable gloves and gently toss the Seomcho with the seasonings using your hands until everything is well combined. Mix gently to avoid bruising the delicate leaves.
Step 9
Once evenly seasoned, sprinkle generously with sesame seeds for a final touch. Your delicious Seomcho Muchim is now ready to be enjoyed!
