Korean Seasoned Swiss Chard Namul

Rinse the Swiss chard thoroughly under running water, then split any thick stems lengthwise down the center so heat penetrates evenly during blanching.

Drop the stems into vigorously boiling water and blanch for 30 seconds, then add the leaves and continue for another 30 seconds before lifting everything out with a strainer.

Rinse the blanched chard under cold water to stop cooking and cool it down, then squeeze firmly between both hands to remove all moisture, and cut into 5 to 6 cm lengths.

In a mixing bowl, stir together 1 tablespoon doenjang, 1 teaspoon soup soy sauce, half a teaspoon minced garlic, and 1 tablespoon minced scallion until the paste is evenly combined.

Add the chard to the seasoning paste and work it in by hand, massaging the paste into the greens for about a minute until evenly coated, then add 1 tablespoon perilla powder, drizzle in 1 tablespoon perilla oil and toss gently.

Transfer to a serving dish when the doenjang dressing, perilla powder, and perilla oil coat the chard evenly without thin liquid pooling at the bottom.