Biryeom Namul Muchim
Quick answer
- Total time
- 14 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Amaranth greens, their tough stem ends snapped off one by one with the fingers, are blanched for under a minute, squeezed hard and dressed with doenjang, soup soy sauce and perilla oil.
Ingredients
Instructions
- 1
Snap off any thick, woody stem ends from the amaranth greens by hand, then rinse under cold running water two or three times to remove all grit, debris, and sandy residue.
- 2
Bring a pot of water to a full boil and blanch the amaranth greens for under 1 minute.
Lift them out while the leaves are still bright green.
- 3
Transfer the blanched greens right away to a bowl of cold water and let them sit for 1 minute to lock in the color.
Squeeze firmly in handfuls until almost no water remains.
- 4
Cut the squeezed greens into 4 to 5 cm lengths.
Trim the thicker stem sections a little shorter than the leaf parts so the texture stays consistent once everything is dressed and tossed.
- 5
Add 1 tablespoon doenjang, 1 teaspoon soup soy sauce, 1 teaspoon minced garlic, 1 tablespoon minced scallion, and 1.5 tablespoons perilla oil, then toss until every stem and leaf is evenly coated.
- 6
Sprinkle 1 teaspoon sesame seeds and toss once more without crushing the leaves.
Serve when no watery seasoning pools at the bottom of the bowl.
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