Korean Seasoned Swiss Chard Namul
Geundae - Swiss chard in Korean kitchens - has been used in doenjang soup and namul for generations. Because the stems are substantially thicker than the leaves, they are blanched separately: stems go in first for thirty seconds, then leaves join for another thirty. After squeezing dry, the greens are hand-dressed with doenjang, soup soy sauce, garlic, and perilla oil, allowing the fermented paste's earthy depth to merge with chard's faintly bitter, mineral flavor. Perilla powder stirred in last thickens the dressing into a clinging coating without adding liquid. Chard leaves hold up better than spinach after dressing, making this namul a sturdy banchan that does not wilt quickly.
Adjust Servings
Instructions
- 1
Wash Swiss chard and split thick stems lengthwise.
- 2
Blanch for 1 minute, then rinse in cold water.
- 3
Squeeze dry and cut into bite-size lengths.
- 4
Combine doenjang, soup soy sauce, garlic, and scallion.
- 5
Toss in the chard, then add perilla powder and oil.
- 6
Adjust seasoning and serve.
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