Fragrant Spring Delight: Low-Sodium Seasoned Field Mustard Greens (Naeng-i) with Gochujang
Healthy and Delicious Low-Sodium Field Mustard Greens Salad with Gochujang
Introducing a low-sodium seasoned field mustard greens (naeng-i) dish that’s a delightful side for when you have a less-than-appetizing meal. Its simple yet refreshing taste, filled with the aromatic essence of naeng-i, will bring the essence of spring to your palate. This recipe is highly recommended for individuals who need to limit salt intake, those on a diet, and anyone looking to reduce sodium for health reasons. It offers a subtle yet deeply satisfying flavor. (Note: This recipe utilizes the low-sodium soy sauce (@6907495) and low-sodium gochujang (@6907793) recipes.)
Main Ingredients
- Fresh Field Mustard Greens (Naeng-i): 150g
- Sea Salt: A pinch (for blanching)
- Scallion: 1 tsp, finely chopped
- Spicy Green Chili (Cheongyang Pepper): 1/2 tsp, finely chopped (adjust to your spice preference)
Seasoning Ingredients
- Low-Sodium Gochujang (Korean chili paste): 1 tsp
- Low-Sodium Soy Sauce: 1 tsp
- Minced Garlic: 1/2 tsp
- Perilla Oil (Deulgireum): 1/2 Tbsp
- Sesame Seeds (Sesame Salt): 1 tsp
- Low-Sodium Gochujang (Korean chili paste): 1 tsp
- Low-Sodium Soy Sauce: 1 tsp
- Minced Garlic: 1/2 tsp
- Perilla Oil (Deulgireum): 1/2 Tbsp
- Sesame Seeds (Sesame Salt): 1 tsp
Cooking Instructions
Step 1
Thoroughly wash the fresh field mustard greens (naeng-i) multiple times under running water to remove any dirt or debris. Trim away any wilted leaves or tough stems.
Step 2
Bring a pot of water to a boil and add a pinch of sea salt. Once boiling, add the prepared naeng-i and blanch for a very brief moment, about 30 seconds. Be careful not to over-blanch, as this can diminish the fragrant aroma. Immediately remove the blanched greens, rinse them under cold water to stop the cooking process, and gently squeeze out any excess water.
Step 3
Finely chop the scallions and spicy green chilies. If you enjoy a spicier taste, you can increase the amount of chili; otherwise, reduce or omit it according to your preference.
Step 4
In a mixing bowl, combine the squeezed naeng-i with the chopped scallions and green chilies. Add the low-sodium gochujang, low-sodium soy sauce, and minced garlic. Gently mix everything together until the seasonings are evenly distributed throughout the greens.
Step 5
Finally, add the perilla oil and sesame seeds to the bowl. Gently toss once more to combine. The nutty aroma of the perilla oil and the toasted flavor of the sesame seeds will enhance the dish’s overall deliciousness.
Step 6
Transfer the seasoned field mustard greens salad to a serving dish. You now have a fragrant and healthy spring vegetable side dish ready to be enjoyed! It pairs wonderfully with rice or can be used as a fresh wrap.
