Springtime Delight: Fragrant Stir-Fried Rapeseed Greens (Yuchae Namul Muchim)
Springtime Delight: Fragrant Stir-Fried Rapeseed Greens (Yuchae Namul Muchim)
Spring’s Bounty: Refreshing Rapeseed Greens Salad
Spring is here, and markets are overflowing with vibrant seasonal greens! Today, we’re making a simple yet incredibly flavorful stir-fried rapeseed greens salad, seasoned with gochujang (Korean chili paste) and fragrant sesame oil. The delightful chewy texture and wonderful aroma make this a truly satisfying dish, offering the joy of spring for a mere fraction of the cost. Enjoy the taste of spring!
Ingredients- 1kg Rapeseed Greens (Yuchae Namul) – Choose fresh, tender stalks and leaves.
Seasoning- 3 Tbsp Gochujang (Korean chili paste) – If you prefer a more rustic flavor, you can mix in a little doenjang (fermented soybean paste).
- 1 Tbsp Sesame Oil – Use high-quality sesame oil for its rich, nutty aroma.
- 1 Tbsp Toasted Sesame Seeds (ground) – Grinding whole toasted sesame seeds yourself will enhance the nutty flavor.
- 1 tsp Salt – Used for blanching the greens and for seasoning.
- 1 Tbsp Sugar – Adjust according to the sweetness of your gochujang.
- 1 Tbsp Minced Garlic – Freshly minced garlic will provide the best flavor.
- 3 Tbsp Gochujang (Korean chili paste) – If you prefer a more rustic flavor, you can mix in a little doenjang (fermented soybean paste).
- 1 Tbsp Sesame Oil – Use high-quality sesame oil for its rich, nutty aroma.
- 1 Tbsp Toasted Sesame Seeds (ground) – Grinding whole toasted sesame seeds yourself will enhance the nutty flavor.
- 1 tsp Salt – Used for blanching the greens and for seasoning.
- 1 Tbsp Sugar – Adjust according to the sweetness of your gochujang.
- 1 Tbsp Minced Garlic – Freshly minced garlic will provide the best flavor.
Cooking Instructions
Step 1
Begin by preparing the rapeseed greens. Trim off any tough, fibrous parts of the stems. Select the fresh leaves and tender stem portions. Rinse the greens thoroughly under cold running water multiple times to remove any dirt or grit.
Step 2
Bring a large pot of water to a rolling boil and add 1 teaspoon of salt. Once the water is boiling vigorously, carefully add the prepared rapeseed greens. Blanch them for approximately 30 to 40 seconds, just until their color turns a vibrant green. Be careful not to over-blanch, as this will make them mushy.
Step 3
Immediately after blanching, transfer the greens to a bowl of ice-cold water or rinse them under cold running water. This shocking process helps to retain their crisp texture and bright green color. Squeeze out as much water as possible – this is crucial to prevent the seasoning from becoming watery and to ensure it adheres well to the greens.
Step 4
Once squeezed dry, cut the rapeseed greens into manageable pieces. You can leave them longer, but for easier eating and better seasoning distribution, cutting them into thirds is recommended.
Step 5
In a mixing bowl, combine all the prepared seasoning ingredients: gochujang, sesame oil, ground sesame seeds, salt, sugar, and minced garlic. Add the cut greens and gently toss them with your hands or a spatula to coat evenly. Avoid vigorous mixing or kneading, as this can bruise the greens and release a raw ‘grassy’ flavor. The goal is to gently incorporate the flavors.
Step 6
Taste the mixture as you go. The saltiness and sweetness of gochujang can vary significantly between brands. Adjust the seasoning by adding a little more sugar or salt if needed to achieve your preferred balance. For a touch of tanginess, a tiny splash of vinegar can also be added.
Step 7
Finish by sprinkling a generous amount of toasted sesame seeds over the salad. Your delicious and fragrant Spring Rapeseed Greens Salad is now ready to be enjoyed! Serve immediately to savor its fresh, vibrant flavors.
