Refreshing and Fragrant Namul Seasoned with Amaranth Greens
Refreshing and Fragrant Namul Seasoned with Amaranth Greens
A Perfect Summer Side Dish: Seasoned Amaranth Greens (Bireum Namul Muchim)
Introducing a wonderfully refreshing and crunchy seasoned amaranth greens dish! This popular side dish, known as ‘Bireum Namul Muchim,’ is especially delightful during the summer. While its preparation is similar to seasoned spinach, amaranth greens offer a subtle, pleasant aroma and less bitterness, making it a hit with both adults and children. It’s an ideal banchan (side dish) for those hot summer days when cooking feels like a chore. Simple yet incredibly healthy, this dish is a fantastic addition to any meal. Let’s get started!
Basic Ingredients- 1 bunch Amaranth Greens (approx. 200g from the supermarket)
- Pinch of Salt (for blanching)
- 1/2 Tbsp Soy Sauce (Korean traditional soup soy sauce – Guk-ganjang)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Toasted Sesame Seeds (for extra nuttiness)
Cooking Instructions
Step 1
Let’s prepare the amaranth greens. Open the package and carefully remove any tough stems or wilted leaves. Rinse the cleaned greens thoroughly under running water to wash away any dirt or debris. Gently shake off excess water before blanching.
Step 2
Bring a pot of water to a boil and add a pinch of salt. This helps the greens maintain their vibrant color. Add the prepared amaranth greens and blanch for about 30 seconds. If the greens feel a bit tough, you can extend the blanching time to about 1 minute until tender. Be careful not to over-blanch, as they can become mushy.
Step 3
Immediately transfer the blanched amaranth greens to a bowl of cold water to cool them down. Rinsing in cold water helps preserve their crisp texture. Once cooled, gently squeeze out as much water as possible with your hands. Excess water can dilute the seasoning and make the dish bland.
Step 4
Now, let’s season it! To the squeezed amaranth greens, add the soy sauce (Guk-ganjang), minced garlic, and toasted sesame seeds for a nutty flavor. Drizzle in the fragrant sesame oil to complete this delicious Bireum Namul Muchim. It’s incredibly simple, isn’t it? Serve this flavorful dish as a refreshing summer side dish.
Step 5
Gently toss and mix the greens with the seasonings until well combined. You might be wondering about seasoning alternatives! You can also make this dish with gochujang (red pepper paste), regular soy sauce, salt, or doenjang (soybean paste), depending on your preference. The key is to adjust the seasonings to your taste. However, if you use doenjang, be aware that the flavor might change during refrigeration, so it’s best to consume it relatively quickly.
