Korean Seasoned Coastal Hogfennel Greens

Spread out 180 g of bangpung greens and pick away thick, fibrous stems by hand.

Rinse in cold water two or three times, swishing gently so sand and debris fall away from between the leaves.

Bring 1000 ml of water to a strong boil in a pot, then add 1/4 teaspoon salt.

Wait until the water returns to a lively boil before adding the greens so the blanching time stays accurate.

Blanch the bangpung over high heat for exactly 1 minute.

As soon as the color turns clearer and brighter, lift it out and place it in cold water for 30 seconds to stop cooking.

Squeeze the cooled greens firmly with both hands to remove moisture.

If they stay wet, the seasoning will taste thin, so press once with kitchen paper and cut the greens into 5 cm lengths.

In a bowl, combine 1 tablespoon doenjang, 1/2 teaspoon minced garlic, and 1 teaspoon sesame oil.

Stir until the doenjang loosens into a smooth paste with no lumps, keeping the seasoning simple and concentrated.

Add the cut greens to the seasoning and toss gently along the grain with your hand or chopsticks.

When every leaf is lightly coated without being crushed, sprinkle 1 teaspoon sesame seeds over the top and serve.