Nostalgic Spring Greens Salad with Soybean Paste
How to Make a Delicious Spring Vegetable Salad with Soybean Paste (Naengi Muchim)
I spotted some fresh naengi (Korean forest greens) at the market and decided to toss them with a flavorful soybean paste dressing. This dish is a perfect side for any meal, especially when you need a taste of spring!
Main Ingredients
- 200g Naengi (Korean forest greens)
Seasoning
- Minced garlic, to taste
- 1 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oligodang (corn syrup) or honey (adjust sweetness)
- Sesame oil, to taste
- Sesame seeds, to garnish
- Minced garlic, to taste
- 1 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oligodang (corn syrup) or honey (adjust sweetness)
- Sesame oil, to taste
- Sesame seeds, to garnish
Cooking Instructions
Step 1
Gently rinse the naengi under cold running water to remove any dirt. Trim off any wilted leaves or tough roots. Give them another rinse and let them drain.
Step 2
Bring a pot of water to a boil. Add the prepared naengi and blanch for about 15-30 seconds. Be careful not to overcook, as this will diminish their delicate aroma.
Step 3
Immediately transfer the blanched naengi to a bowl of cold water to stop the cooking process. Squeeze out as much water as possible by hand. This ensures the seasoning adheres well and enhances the flavor. Cut the naengi into bite-sized pieces, about 3-4 cm long.
Step 4
In a mixing bowl, combine the squeezed naengi with minced garlic, doenjang, gochujang, and oligodang. Gently mix everything together with your hands until well combined. Avoid over-mixing to keep the greens tender.
Step 5
Finally, add a drizzle of sesame oil and a sprinkle of sesame seeds. Toss lightly one more time to evenly distribute. Your fragrant and savory Naengi Muchim is ready to be served and enjoyed!
