Fragrant Spring Delight: Seasoned Rapeseed Greens (Yuchae Namul)
Fragrant Spring Delight: Seasoned Rapeseed Greens (Yuchae Namul)
Spring Vegetable Special Part 2: Beautifully Named, Beautifully Flavored Rapeseed Greens
While not quite Daeboreum (the Great Full Moon festival), I couldn’t wait to make this delicious seasoned rapeseed greens! They’re packed with the fresh flavor of spring. Taste the season with this wonderful dish!
Main Ingredients- Fresh rapeseed greens (Yuchae Namul) 1kg
- Coarse salt (for blanching) a pinch
Seasoning- Flavor soy sauce (Mat-ganjang) 100ml (use Korean traditional soy sauce or soup soy sauce for umami)
- Fish sauce (Aekjeot) 30ml (anchovy or sand lance flavor, for enhanced savoriness)
- Minced garlic 30g (use freshly minced garlic for best flavor)
- Minced white part of green onion 30g (use only the white part for a clean taste)
- Sesame oil 30ml (key to a rich, nutty aroma)
- Whole sesame seeds 15g (adds nutty flavor and texture)
- Flavor soy sauce (Mat-ganjang) 100ml (use Korean traditional soy sauce or soup soy sauce for umami)
- Fish sauce (Aekjeot) 30ml (anchovy or sand lance flavor, for enhanced savoriness)
- Minced garlic 30g (use freshly minced garlic for best flavor)
- Minced white part of green onion 30g (use only the white part for a clean taste)
- Sesame oil 30ml (key to a rich, nutty aroma)
- Whole sesame seeds 15g (adds nutty flavor and texture)
Cooking Instructions
Step 1
Gently wash the fresh rapeseed greens under running water to remove any dirt or impurities. Bring a large pot of water to a boil and add a pinch of coarse salt. Submerge the tougher stems of the rapeseed greens first and blanch for about 30 seconds to 1 minute. Be careful not to overcook, as they can become mushy. Immediately transfer the blanched greens to cold water to cool them down. Once cooled, firmly squeeze out as much water as possible with your hands. This is crucial to prevent the namul from becoming watery when seasoned.
Step 2
After draining the greens, separate the thicker stems from the tender leaves, as shown in the photo. This step helps to create a pleasing texture contrast and ensures the seasoning coats the greens evenly. Slice the thicker stems thinly (about 0.5cm thick) on an angle or lengthwise, and cut the leaves into 2-3cm sections.
Step 3
The secret to delicious seasoned rapeseed greens lies in the seasoning mix! In a bowl, combine all the seasoning ingredients: flavor soy sauce, fish sauce, minced garlic, minced white part of green onion, sesame oil, and whole sesame seeds. Whisk everything together thoroughly to create a flavorful dressing. You can adjust the amount of soy sauce or fish sauce to your preference. Making the seasoning mix ahead of time allows the flavors to meld beautifully.
Step 4
Add the prepared rapeseed greens to the bowl with the seasoning mix. Gently toss and mix the greens with your hands, like you’re massaging them. This gentle mixing prevents the greens from breaking apart and ensures the seasoning is distributed evenly. Avoid vigorous mixing. The goal is to lightly wilt the greens so they absorb the seasoning perfectly.
Step 5
Arrange the beautifully seasoned rapeseed greens onto a serving plate. Your fragrant and delicious spring rapeseed greens namul is now ready to enjoy! Serve it with a bowl of warm rice for a healthy and invigorating meal that captures the essence of spring. You can save any leftover seasoning mix to use with other types of namul.
