Sea Purslane Salad with Soybean Paste (Sesebalnamul Doenjang Muchim)
Sea Purslane Salad with Soybean Paste (Sesebalnamul Doenjang Muchim)
Tender and Crunchy Sea Purslane Salad with Savory Soybean Paste Dressing
Have you ever tried sesebalnamul, also known as sea purslane? This delightful green grows in tidal flats, absorbing the sea’s salinity, which gives it a unique, refreshing flavor. While it’s wonderful eaten raw, today we’ll explore a recipe where we blanch it lightly and toss it with a rich, savory soybean paste dressing. It’s a side dish that perfectly complements any meal!
Main Ingredients- Sea purslane (Sesebalnamul) 300g
Seasoning- Soybean paste (Doenjang) 1 Tbsp
- Toasted sesame seeds 1/2 Tbsp
- Sesame oil 1/2 Tbsp
- Salt a pinch (adjust to taste)
- Soybean paste (Doenjang) 1 Tbsp
- Toasted sesame seeds 1/2 Tbsp
- Sesame oil 1/2 Tbsp
- Salt a pinch (adjust to taste)
Cooking Instructions
Step 1
Begin by carefully washing the sea purslane under running water to remove any dirt or debris. Gently shake off excess water.
Step 2
Bring a pot of water to a boil, adding a pinch of salt. Once boiling, add the prepared sea purslane and blanch for just about 10-15 seconds. Since sea purslane is often enjoyed raw, it’s important not to overcook it, as it can become mushy. Immediately after blanching, plunge it into cold water or rinse under running cold water to stop the cooking process and cool it down.
Step 3
Gently squeeze out the excess water from the cooled sea purslane using your hands. Be careful not to squeeze too hard, which could crush the delicate leaves. Chop the sea purslane into bite-sized pieces. In a bowl, combine the sea purslane with 1 Tbsp of soybean paste, 1/2 Tbsp of toasted sesame seeds, 1/2 Tbsp of sesame oil, and a pinch of salt. (Adjust the salt based on the saltiness of your soybean paste.) Gently mix and toss everything together with your hands until well combined.
Step 4
Your delicious Sea Purslane Salad with Soybean Paste is ready! Its crisp texture and savory dressing make it a fantastic side dish, perfect for serving with warm rice.
