Korean Seasoned Mallow Greens
Quick answer
- Total time
- 12 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Mallow usually ends up in doenjang soup in Korean kitchens; blanched and dressed instead, its soft leaves turn slippery and hold onto the fermented paste.
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Too long in the water and the mucilage loosens until the leaves clump into a slick mass, while too short leaves a grassy smell behind.
Ingredients
Instructions
- 1
Rinse 250 g of mallow greens under running water several times, rubbing the stems gently to remove any grit and dirt, then tear any overly long stems into manageable bite-sized lengths.
- 2
Bring a pot of water to a rolling boil and blanch the mallow greens for 40 seconds.
When the leaves turn vivid green, transfer them directly to cold water to stop carryover cooking.
- 3
Gather the greens in small handfuls and squeeze firmly to remove as much water as possible, keeping them in natural loose bundles without cutting so the tender texture holds through seasoning.
- 4
In a small bowl, combine 1 tablespoon doenjang, 1 teaspoon soup soy sauce, half a teaspoon minced garlic, and 1 tablespoon chopped scallion, mixing well to let the raw edge of the paste mellow.
- 5
Add the seasoning paste to the greens and use your fingertips to press and rub for at least 30 seconds until the fermented paste works into the porous leaf structure rather than sitting on the surface.
- 6
Drizzle 1 tablespoon sesame oil over the greens, sprinkle 1 teaspoon sesame seeds, and toss gently so the oil coats each leaf with a thin glossy layer that rounds out the fermented soy flavor.
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