Spring Delight: Spicy Seasoned Chicweed (Naengi Muchim)
Spring Delight: Spicy Seasoned Chicweed (Naengi Muchim)
How to Prepare and Store Chicweed, Benefits of this Spring Vegetable – The Ultimate Side Dish Recipe
Naengi (Chicweed), the herald of spring, made deliciously spicy with gochujang! Let’s make this refreshing spring salad.
Ingredients- Fresh Chicweed (Naengi) 300g
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 tsp
- Toasted sesame seeds, a pinch
- Oligodang (corn syrup) or honey (to taste)
Cooking Instructions
Step 1
We’re going to make a delicious spicy seasoned chicweed salad, bringing the fragrant essence of spring to your table. Infuse your dish with the vibrant energy of the season.
Step 2
First, carefully remove any yellowed leaves, wilted parts, or cotyledons from the chicweed. Since chicweed often has soil attached, rinse it thoroughly under running water, making sure to get in between the stems. Once clean, blanch the chicweed in boiling water for just about 10 to 15 seconds. Be careful not to overcook it, as it can become mushy.
Step 3
Immediately after blanching, rinse the chicweed in cold water to stop the cooking process and cool it down. Squeeze out any excess water thoroughly. Then, cut the chicweed into bite-sized pieces, about 3-4 cm long.
Step 4
Place the prepared chicweed in a large mixing bowl. Add 1 tablespoon of gochujang and 1 teaspoon of gochugaru.
Step 5
Add a pinch of toasted sesame seeds and, if desired, a little oligodang for sweetness. To ensure the seasoning is evenly distributed and doesn’t clump, gently toss and mix the ingredients with your hands. This ‘flinging’ motion helps the seasoning coat the chicweed beautifully. Mix gently until well combined.
Step 6
And there you have it! Your perfectly blanched chicweed salad, with its delightful crisp texture and savory spicy gochujang dressing, is ready. The fragrant aroma and the perfect balance of spicy and sweet make this a truly irresistible side dish. Enjoy this wonderful taste of spring!
