Simple and Refreshing Blanched Amaranth Greens Salad (Bireum Namul Muchim)
An Easy and Delicious Amaranth Greens Salad: Light and Clean
Today, I’m so delighted to see the amaranth greens growing abundantly in the yard! I picked the tender leaves and made a simple and clean salad. While it can be seasoned with soy sauce for soup, I used ‘Yeondu’ (a Korean fermented soy sauce product) today. Here’s a wonderfully refreshing amaranth greens salad with a hint of spicy zest!
Ingredients
- Blanched amaranth greens, 200g
- Green onion, 1/2 stalk
For Blanching
- Coarse sea salt, 0.7 Tbsp
Seasoning Ingredients
- Yeondu Cheongyangcho (spicy Yeondu) 0.5 Tbsp
- Yeondu Soon (mild Yeondu) 2 Tbsp
- Minced garlic, 0.7 Tbsp
- Sesame seeds, 1 Tbsp
- Perilla oil, 1 Tbsp
- Coarse sea salt, 0.7 Tbsp
Seasoning Ingredients
- Yeondu Cheongyangcho (spicy Yeondu) 0.5 Tbsp
- Yeondu Soon (mild Yeondu) 2 Tbsp
- Minced garlic, 0.7 Tbsp
- Sesame seeds, 1 Tbsp
- Perilla oil, 1 Tbsp
Cooking Instructions
Step 1
First, remove all the thick stems from the amaranth greens and carefully select only the tender and fresh leaves. If you are using store-bought amaranth greens, trim off any unsightly parts.
Step 2
Bring a pot of water to a rolling boil and add the coarse sea salt. Add the amaranth greens to the boiling water and blanch for about 30 seconds, flipping them once or twice. Be careful not to overcook, as this will make the greens mushy. Immediately drain the blanched greens and rinse them under cold water to cool them down, then gently squeeze out the excess water.
Step 3
Gently press the blanched amaranth greens with your hands to remove water. Squeezing too hard can make the greens dry and stiff, so aim to retain some moisture for a tender texture. If the blanched amaranth greens are too long, you can roughly chop them into bite-sized pieces.
Step 4
Place the drained amaranth greens in a mixing bowl. Add the seasoning ingredients. Start by adding a little Yeondu Cheongyangcho and then add 2 Tbsp of Yeondu Soon. (You can substitute this with soup soy sauce or fish sauce if you prefer).
Step 5
Add 0.7 Tbsp of minced garlic and 1 Tbsp of sesame seeds. Gently mix everything together, being careful not to mash the greens.
Step 6
Finally, add the chopped green onion (1/2 stalk) and drizzle in 1 Tbsp of perilla oil for a nutty aroma. Gently mix again to complete this delicious amaranth greens salad. While sesame oil works too, the unique fragrance of perilla oil pairs wonderfully with amaranth greens.
Step 7
Amaranth greens were a favorite of my father’s when I was young. He used to tease my mother about liking them so much, but now I find myself unable to get enough of them! It feels especially special to make them often this year since I grew them myself from seed.
Step 8
While many people enjoy amaranth greens mixed with gochujang (spicy chili paste), seasoning them simply with soup soy sauce, Yeondu Soon, or fish sauce results in a wonderfully light and fresh dish that highlights the natural flavors of the greens.
