Tender Amaranth Namul with Soybean Paste
Tender Amaranth Namul with Soybean Paste
[Mastering Countryside Side Dishes] A Delicious Recipe for Amaranth Namul Seasoned with Soybean Paste
Amaranth namul is most delicious when seasoned with soybean paste! Trust us and follow along!
Main Ingredients- Amaranth (Bireum Namul) 200g (about one handful)
Seasoning Ingredients- Doenjang (Korean soybean paste) 0.5 tsp
- Minced garlic 0.3 tsp
- Sesame oil 0.3 tsp
- Crushed sesame seeds 1 tsp
- Chopped green onion 6cm long
- Doenjang (Korean soybean paste) 0.5 tsp
- Minced garlic 0.3 tsp
- Sesame oil 0.3 tsp
- Crushed sesame seeds 1 tsp
- Chopped green onion 6cm long
Cooking Instructions
Step 1
Prepare the amaranth namul by carefully trimming any wilted leaves or tough stems. Wash it thoroughly under running water multiple times to ensure all dirt and impurities are removed. Gently shake off excess water.
Step 2
Bring a pot of water to a rolling boil. Once boiling, add 1 teaspoon of salt, then add the prepared amaranth namul. Blanch for about 2 minutes. Be careful not to overcook, as amaranth can become mushy. The key is to cook it just until its vibrant green color becomes more pronounced.
Step 3
While the amaranth is blanching, finely chop the 6cm portion of green onion for the seasoning. Use a knife or a mandoline to chop it as thinly as possible.
Step 4
As soon as the amaranth is blanched, immediately transfer it to a bowl of cold water to stop the cooking process and preserve its crisp texture. Once cooled, gently squeeze out as much water as possible using your hands. Excess water can dilute the seasoning, so ensure it’s well-drained.
Step 5
Place the drained amaranth in a mixing bowl. Add 0.5 tsp of doenjang, 0.3 tsp of minced garlic, 0.3 tsp of sesame oil, and the chopped green onion. Gently toss and mix everything together with your hands, being careful not to mash the delicate greens.
Step 6
Finally, sprinkle in 1 tsp of crushed sesame seeds according to your preference. Crushing the seeds releases more of their nutty aroma, enhancing the flavor. Mix well. Your delicious amaranth namul with soybean paste is ready! It’s wonderful served as a topping for hot rice, creating a simple yet satisfying meal.
