Naengi Doenjang Mushroom Salad
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Oyster mushrooms seared in a dry pan lose their water, brown at the edges, and concentrate their savory flavor.
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They are tossed with baby greens and briefly blanched naengi (shepherd's purse), which keeps its earthy spring smell. The dressing loosens doenjang, Korean fermented soybean paste, with yuja marmalade and vinegar. The result tastes nutty, tangy, and lightly citrusy at once. Halved cherry tomatoes burst with juice that lightens the heavy fermented notes.
Ingredients
Instructions
- 1
Wash 80 g naengi several times, especially around the roots, then cut it into 4 cm lengths.
Blanch it in boiling water for only 30 seconds so the grassy edge softens without losing its spring aroma, then drain well.
- 2
Tear 120 g oyster mushrooms along their natural fibers and spread them in a well-heated dry pan.
Cook over medium-high heat for about 2 minutes, letting moisture evaporate before moving them too much, until the surfaces start turning lightly golden.
- 3
When the mushroom surfaces look lightly browned, drizzle in 1 teaspoon sesame oil.
Stir-fry for 1 more minute just to coat them with nutty aroma, then take them off the heat so they do not over-soften the greens later.
- 4
Mix 1 tablespoon doenjang, 1 tablespoon yuja marmalade, 1 tablespoon vinegar, the garlic, and the remaining sesame oil.
If the doenjang is very salty, keep the dressing separate so it can be added in portions.
- 5
Place 60 g baby greens, the drained naengi, cooled mushrooms, and 100 g halved cherry tomatoes in a large bowl.
Add only two-thirds of the dressing first and toss gently with lifted motions so the greens keep their volume.
- 6
Taste a leaf and adjust saltiness and acidity with the remaining dressing only as needed.
Transfer to a plate right away, scatter 1 teaspoon toasted sesame seeds over the top, and serve immediately before the naengi wilts.
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naengi (shepherd's purse), toasted sesame seeds