Chewy Sea Purslane Salad with Soybean Paste (Sesbalnamul Doenjang Muchim)
Chewy Sea Purslane Salad with Soybean Paste (Sesbalnamul Doenjang Muchim)
Easy and Delicious Seasoned Sea Purslane Recipe
Sea purslane, characterized by its thin and long leaves, offers a delightful chewy texture with every bite. Lightly blanched and seasoned with savory soybean paste, it makes an excellent side dish that stimulates the appetite. Let’s learn how to make this delicious sea purslane salad with soybean paste step-by-step!
Main Ingredients- Sea purslane (Sesbalnamul) 1 bunch (appropriate amount)
Seasoning Ingredients- Soybean paste (Doenjang) 1.5 Tbsp (standard Korean soup spoon)
- Minced garlic 1 Tbsp (standard Korean soup spoon)
- Plum extract 1 Tbsp (standard Korean soup spoon)
- Sesame oil 1 Tbsp (standard Korean soup spoon)
- Toasted sesame seeds 1 Tbsp (standard Korean soup spoon)
Measurement Guide- Tbsp refers to measurements using a standard Korean soup spoon.
- Soybean paste (Doenjang) 1.5 Tbsp (standard Korean soup spoon)
- Minced garlic 1 Tbsp (standard Korean soup spoon)
- Plum extract 1 Tbsp (standard Korean soup spoon)
- Sesame oil 1 Tbsp (standard Korean soup spoon)
- Toasted sesame seeds 1 Tbsp (standard Korean soup spoon)
Measurement Guide- Tbsp refers to measurements using a standard Korean soup spoon.
Cooking Instructions
Step 1
Let’s make a refreshing side dish with a satisfying chewy texture: Sea Purslane Salad with Soybean Paste! ♬♪
Step 2
First, rinse the sea purslane thoroughly under running water to remove any dirt or debris. Repeat this several times for cleanliness.
Step 3
Fill a pot with plenty of water and bring it to a rolling boil over high heat. As soon as the water starts boiling vigorously, turn off the heat immediately. (★Important: Avoid blanching for too long, as it can make the texture mushy.)
Step 4
With the heat turned off, add the sea purslane to the hot water. Gently stir it with chopsticks or a cooking utensil just two or three times to lightly blanch it. This should take about 10-15 seconds.
Step 5
Immediately after blanching, rinse the sea purslane under cold running water to cool it down. This step helps preserve the crisp, chewy texture of the vegetable.
Step 6
Once rinsed in cold water, firmly grasp the sea purslane with both hands and squeeze out as much water as possible. Excess water can dilute the flavor of the seasoning.
Step 7
Cut the squeezed sea purslane into bite-sized pieces, about 2-3 segments each. This makes it easier to eat.
Step 8
Place the cut sea purslane in a bowl. Add 1.5 Tbsp of soybean paste, 1 Tbsp of minced garlic, and 1 Tbsp of plum extract.
Step 9
Gently mix the ingredients with your hands, gently massaging the seasoning into the sea purslane. Ensure the soybean paste is well incorporated and there are no clumps.
Step 10
Finally, add 1 Tbsp of sesame oil and 1 Tbsp of toasted sesame seeds. Mix gently once more to evenly coat the sea purslane. This adds a wonderful nutty aroma and completes your delicious Sea Purslane Salad with Soybean Paste! 🙂
Step 11
Enjoy this super simple yet incredibly flavorful side dish, Sea Purslane Salad with Soybean Paste, and add a healthy and delicious touch to your meals!
