Two-Seasoned Spring Vegetable Salad (Namul Muchim)
Two-Seasoned Spring Vegetable Salad (Namul Muchim)
Delicious Spring Vegetable Salad with Two Marinades: Doenjang and Soy Sauce
Create two distinct spring vegetable salads using a bundle of mixed spring greens commonly found at the market! The combination of various wild herbs offers a richer flavor profile. We present a delightful side dish packed with the fragrance of spring, seasoned with both a savory doenjang (fermented soybean paste) base and a light soy sauce base. This recipe includes detailed steps, making it easy for even beginners to follow.
Doenjang Seasoned Spring Vegetables- Blanched spring vegetables, 1 handful (approx. 100g)
- Doenjang (fermented soybean paste), 1 Tbsp
- Gochujang (Korean chili paste), 1/2 Tbsp
- Crushed sesame seeds, 1 Tbsp
- Sesame oil, 1.5 Tbsp
- Minced garlic, 1/2 Tbsp
Soy Sauce Seasoned Spring Vegetables- Blanched spring vegetables, 1 handful (approx. 100g)
- Guk-ganjang (Korean soup soy sauce), 1.5 Tbsp
- Crushed sesame seeds, 1 Tbsp
- Sesame oil, 1 Tbsp
- Minced garlic, 1/2 Tbsp
- Blanched spring vegetables, 1 handful (approx. 100g)
- Guk-ganjang (Korean soup soy sauce), 1.5 Tbsp
- Crushed sesame seeds, 1 Tbsp
- Sesame oil, 1 Tbsp
- Minced garlic, 1/2 Tbsp
Cooking Instructions
Step 1
This is a bundle of mixed spring vegetables I picked up at the market. I can recognize some Jeonho (chervil) and Chwinamul (aster scaber). It’s always exciting to cook with a variety of mixed herbs.
Step 2
Among the fresh vegetables, I found a few wilted or yellowed leaves. I carefully picked these out, along with any dried-out bits, to ensure only the best greens make it into the dish. This preparation step is key to a great result.
Step 3
Rinse the selected vegetables under running water to remove any dirt. Bring a pot of water to a rolling boil and add 1 tablespoon of salt. Once boiling, add the spring vegetables. Use a ladle or skimmer to gently push them down so they are fully submerged. Since these are mixed greens, it can be tricky to get the texture just right – overcooking makes tender leaves mushy, while undercooking can leave tougher greens stringy. For a pleasant, slightly firm texture, I blanch them for just about 1-2 minutes, ensuring the more delicate leaves don’t become too soft. Adjust the time based on the tenderness of your vegetables.
Step 4
Immediately transfer the blanched vegetables to a bowl of ice-cold water to stop the cooking process and cool them down thoroughly. Gently swish them around in the cold water for a minute or two, then drain them well in a colander. This step preserves their fresh, vibrant color and texture.
Step 5
Gently squeeze the excess water from the cooled vegetables using your hands. Avoid squeezing too hard, as this can remove too much moisture, making the salad dry. Aim to leave them slightly moist – just enough so that a drop or two of water might drip out when squeezed. This slight moisture is crucial for a tender and flavorful namul. Prepare one handful of these lightly squeezed vegetables.
Step 6
Now, let’s make the first seasoning, the doenjang marinade. In a bowl, combine 1 tablespoon of doenjang, 1/2 tablespoon of gochujang, 1 tablespoon of crushed sesame seeds, 1.5 tablespoons of sesame oil, and 1/2 tablespoon of minced garlic. Mix everything thoroughly until well combined, creating a rich and flavorful sauce.
Step 7
For the doenjang-seasoned vegetables, gently separate the handful of squeezed greens. Using a knife, chop them into roughly 2-3 cm (about 1 inch) lengths. Cutting them into larger pieces helps maintain a pleasant texture and prevents them from becoming mushy.
Step 8
Add the chopped vegetables to the bowl with the doenjang marinade. Gently toss and mix them with your hands, ensuring each piece is evenly coated with the seasoning. Be delicate to avoid breaking the vegetables.
Step 9
Your savory and delicious Doenjang-Seasoned Spring Vegetable Salad is ready! It’s a perfect accompaniment to a warm bowl of rice.
Step 10
Next, we’ll prepare the second seasoning with soy sauce. In a separate bowl, combine 1.5 tablespoons of guk-ganjang (Korean soup soy sauce), 1 tablespoon of crushed sesame seeds, 1 tablespoon of sesame oil, and 1/2 tablespoon of minced garlic. Whisk together until the sauce is well incorporated. This creates a clean and savory soy sauce-based dressing.
Step 11
Take another handful of the blanched and lightly squeezed spring vegetables. Similar to the previous step, chop them into approximately 2-3 cm (about 1 inch) lengths. This size is ideal for the lighter soy sauce dressing, allowing the natural flavor of the vegetables to shine.
Step 12
Add the chopped vegetables to the soy sauce marinade bowl. Gently loosen the greens and toss them with your hands until they are well coated with the dressing. Mix carefully to ensure an even distribution of flavor without crushing the delicate greens.
