Spicy & Aromatic Field Cress Namul Salad (Gochujang Field Cress Muchim)
Spicy & Aromatic Field Cress Namul Salad (Gochujang Field Cress Muchim)
How to Make Field Cress Salad with Gochujang – Blanching Time and Spring Seasonal Dish
A flavorful side dish made with fragrant winter field cress. Learn the perfect blanching time for this delightful spring delicacy.
Ingredients- 1 bag (200g) fresh field cress (Naengi)
- 1/2 stalk large green onion (white part, about 10cm)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Preparing the Field Cress: Start by cleaning the field cress thoroughly. Remove any yellow or wilted leaves. For the roots, gently scrape off any dirt or debris with the back of a knife for a clean finish.
Step 2
Washing the Field Cress: Since field cress is a root vegetable, it can hold a lot of soil. It’s crucial to wash it meticulously. Submerge the cress in running water and gently shake it, rinsing multiple times to remove all soil from between the leaves and stems. If the cress stalks are very long, you can cut them into bite-sized pieces (about 5-7cm) for easier handling.
Step 3
Boiling Water for Blanching: Prepare for blanching by bringing a pot of water to a rolling boil over high heat. Using a generous amount of water and ensuring it’s at a full boil will help maintain the water temperature when the cress is added, ensuring it blanches properly.
Step 4
Blanching Time for Field Cress: Once the water is boiling vigorously, add the cleaned field cress and blanch for approximately 2 minutes. The exact time can vary slightly depending on the thickness of the cress, but 2 minutes is generally sufficient. Like other leafy greens, over-blanching will make the cress mushy and lose its pleasant texture. Under-blanching will leave it tough and chewy.
Step 5
Rinsing in Cold Water: Immediately after blanching, transfer the field cress from the boiling water into a bowl of cold water. Rinse it thoroughly by shaking it gently in the cold water. This stops the cooking process and washes away any remaining soil particles that might still be present.
Step 6
Squeezing Out Excess Water: Drain the blanched and rinsed field cress in a colander to remove excess water. Then, gently gather the cress in your hands and squeeze it to remove more moisture. Be careful not to squeeze too hard, as this can crush the delicate greens and ruin their texture. Aim to remove most of the water while keeping the cress intact.
Step 7
Loosening the Field Cress: Place the squeezed field cress in a mixing bowl. Use your hands to gently fluff and loosen the greens, separating any clumps. This step ensures that the seasoning will be distributed evenly.
Step 8
Adding the Seasonings: Now it’s time to add the flavor. To the loosened field cress, add 1 tablespoon of gochujang, 1 tablespoon of minced garlic, 2 tablespoons of sesame oil, and 1 tablespoon of toasted sesame seeds. Finely chop the white part of the green onion (about 10cm) and add it to the mix for an extra aromatic boost.
Step 9
Tossing and Mixing: Gently toss and mix all the ingredients together, ensuring the seasoning coats every strand of field cress evenly. Use a gentle hand to mix, as vigorous mixing can bruise the greens and affect their flavor.
Step 10
Enjoy Your Field Cress Salad: Your aromatic field cress salad with gochujang is ready! It’s delicious as is. For a touch of saltiness, you can add a pinch of salt or a dash of soy sauce if needed. If you prefer a milder flavor that highlights the natural taste of field cress, you can omit the gochujang and use a soy sauce-based dressing instead. Enjoy this perfect seasonal spring dish that’s sure to awaken your appetite!
