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Spring Chwinamul with Doenjang
Side dishesEasy

Spring Chwinamul with Doenjang

Fragrant spring chwinamul tossed with doenjang for 2 servings, with auto-scaling for seasonal Korean meals.

Prep 15minCook 7min2 servings
chwinamul muchimspring namuldoenjang side dishseasonal Korean greenshealthy banchanKorean herb salad

Instructions

  1. 1

    Trim tough stem ends from chwinamul and rinse twice under running water.

  2. 2

    Blanch chwinamul in boiling water for 2.5 minutes, then rinse in cold water.

  3. 3

    Squeeze out moisture thoroughly, then cut into 5 cm lengths and place in a bowl.

  4. 4

    Mix doenjang, gochujang, garlic, scallion, and perilla oil into a seasoning paste.

  5. 5

    Add seasoning to the greens and gently massage by hand to coat evenly.

  6. 6

    Sprinkle sesame seeds and rest for 10 minutes before serving.

Tips

If bitterness is strong, soak blanched greens in cold water for 3 extra minutes.
Add a little extra perilla oil right before serving for brighter aroma.

Nutrition (per serving)

Calories
98
kcal
Protein
4
g
Carbs
8
g
Fat
6
g
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Adjust Servings

2servings
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