Seasoned Windbreak Herb with Soybean Paste
Seasoned Windbreak Herb with Soybean Paste
Super Easy Seasoned Windbreak Herb with Soybean Paste
Windbreak herb, known as ‘Bang-poong’ in Korean, was traditionally used as a medicinal herb believed to prevent colds and wind-related ailments. Today, it has become a familiar sight on our tables, enjoyed in various dishes like seasoned salads, pancakes, and preserved pickles. This recipe focuses on a simple yet flavorful seasoned dish, highlighting the herb’s unique slightly bitter and aromatic profile with a savory soybean paste dressing.
Main Ingredients- Windbreak herb (Bang-poong namul): 150g (net weight after trimming)
Soybean Paste Seasoning- Doenjang (fermented soybean paste): 1 Tbsp (approx. 15g)
- Gochujang (red chili paste): 1/2 Tbsp (approx. 7.5g)
- Minced garlic: 1 tsp (approx. 5g)
- Sesame oil: 1 Tbsp (approx. 15ml)
- Oligosaccharide or honey: 1/2 tsp (approx. 2.5g, adjust sweetness to taste)
- Sesame seeds (whole or crushed): 1/2 Tbsp (approx. 5g)
- Doenjang (fermented soybean paste): 1 Tbsp (approx. 15g)
- Gochujang (red chili paste): 1/2 Tbsp (approx. 7.5g)
- Minced garlic: 1 tsp (approx. 5g)
- Sesame oil: 1 Tbsp (approx. 15ml)
- Oligosaccharide or honey: 1/2 tsp (approx. 2.5g, adjust sweetness to taste)
- Sesame seeds (whole or crushed): 1/2 Tbsp (approx. 5g)
Cooking Instructions
Step 1
Prepare the fresh windbreak herb. It’s best to cook the herb right after purchasing. If it has been a while since you bought it, soak it in water for a short time to refresh it before cooking.
Step 2
The thicker, tougher stems of the windbreak herb can be unpleasant to eat. Trim them off with scissors into about 1-2 cm pieces, or use only the leaves. Using mostly young shoots will result in a more tender dish.
Step 3
Wash the trimmed windbreak herb thoroughly under cold running water. It’s crucial to rinse it multiple times to remove any dirt or debris trapped between the leaves.
Step 4
Bring a pot of water to a boil, optionally adding a pinch of salt. Briefly blanch the washed windbreak herb for about 10-20 seconds, just until it wilts slightly. Overcooking will make it mushy; a quick blanch preserves its crisp texture.
Step 5
Immediately remove the blanched herb from the boiling water and rinse it under cold running water. This step helps to retain the vibrant green color of the herb and stops the cooking process, ensuring a pleasant crunch.
Step 6
Gather the rinsed windbreak herb with both hands and squeeze out as much water as possible. Excess water can dilute the seasoning and make the herb watery, so pressing firmly is key.
Step 7
In a mixing bowl, combine the doenjang, gochujang, minced garlic, sesame oil, and oligosaccharide. Whisk everything together until a smooth and delicious soybean paste seasoning is formed. The oligosaccharide adds a touch of sweetness; feel free to adjust or omit it based on your preference.
Step 8
Add the squeezed windbreak herb to the bowl with the prepared seasoning. Pour all the soybean paste seasoning over the herb.
Step 9
Gently toss the herb with the seasoning to ensure it is evenly coated. Finally, sprinkle sesame seeds over the top for an added nutty aroma and flavor. Crushing the sesame seeds slightly before adding will enhance their fragrance.
Step 10
Transfer the seasoned windbreak herb to a serving dish. Garnish with a few more sesame seeds on top for an appealing presentation. Your delicious and healthy dish is now ready to be enjoyed!
Step 11
Windbreak herb is rich in protein and dietary fiber, and also contains a good amount of minerals such as potassium, calcium, phosphorus, and iron, making it a highly nutritious vegetable. Enjoy this windbreak herb seasoned with soybean paste that offers both great taste and health benefits!
