Korean Seasoned Amaranth Greens
Amaranth greens - biryeom - are a summer vegetable with deep green, purple-tinged leaves that bleed reddish into the blanching water. Blanched one minute, squeezed, and dressed with doenjang, soup soy sauce, garlic, and scallion. Perilla oil replaces sesame oil, lending a herbal note matching amaranth's mineral taste. The leaves hold firmer than mallow or spinach, gripping the dressing without collapsing. A countryside banchan tied to the short summer harvest.
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Instructions
- 1
Trim tough stems from amaranth greens and wash well.
- 2
Blanch in salted boiling water for 1 minute.
- 3
Rinse in cold water and squeeze out excess moisture.
- 4
Cut into bite-size lengths and place in a bowl.
- 5
Add doenjang, soup soy sauce, garlic, scallion, and perilla oil.
- 6
Sprinkle sesame seeds and serve.
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