Naengi Doenjang Mushroom Salad
Naengi is briefly blanched to soften its earthy bitterness while preserving its spring fragrance, and oyster mushrooms are dry-seared to concentrate their savory depth. A dressing of doenjang dissolved with yuja marmalade and vinegar provides a rich fermented base lifted by citrus brightness. Baby greens and halved cherry tomatoes lighten the heavy paste flavor with tenderness and bursting juice. Sesame oil and toasted sesame seeds add a nutty finish, making the salad most compelling with freshly foraged naengi in early spring.
Adjust Servings
Instructions
- 1
Wash naengi thoroughly, trim, and cut into 4 cm pieces; drain well.
- 2
Tear oyster mushrooms, dry-sear for 2 minutes, then add 1 tsp sesame oil and sauté 1 more minute.
- 3
Whisk doenjang, yuja marmalade, vinegar, minced garlic, and remaining sesame oil into a dressing.
- 4
Combine greens, naengi, mushrooms, and halved tomatoes; toss gently with two-thirds of the dressing.
- 5
Adjust with remaining dressing to taste, plate, and finish with toasted sesame seeds.
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