Naengi Doenjang Mushroom Salad

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 10

About this dish

Naengi is blanched for about thirty seconds in boiling water to remove its raw grassy edge while keeping the earthy, faintly sweet spring aroma that makes it distinctive.

Oyster mushrooms go onto a dry, well-heated pan with no oil, pressed gently as they cook, so the moisture evaporates and the surfaces caramelize to a light golden color, concentrating their savory depth. The dressing is made by dissolving doenjang in yuja marmalade, rice vinegar, and sesame oil, producing a layered flavor that is nutty and fermented at the base with a bright citrus lift. Baby greens spread across the plate as a soft, neutral bed, and halved cherry tomatoes add bursts of juice that cut through the weight of the fermented paste. A few drops of sesame oil and toasted sesame seeds add a roasted, nutty finish, and minced garlic folded into the dressing contributes a quiet warmth that ties the individual flavors together without dominating. Using freshly foraged naengi in early spring gives the salad a vivid seasonal character that dried or stored greens cannot replicate.

Ingredients

servings

IngredientAmountUnit

naengi (shepherd's purse)80 gg

oyster mushrooms120 gg

mixed baby greens60 gg

cherry tomatoes100 gg

doenjang1 tbsptbsp

yuja marmalade1 tbsptbsp

vinegar1 tbsptbsp

sesame oil2 tsptsp

minced garlic½ tsptsp

toasted sesame seeds1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Control

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

Heat

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

Season

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

Step

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Naengi Doenjang Mushroom Salad features dry-seared oyster mushrooms and spring herbal notes.
Finish cue: Cook over medium-high heat for about 2 minutes, letting moisture evaporate before moving them too much, until the surfaces start turning lightly golden.
Avoid this: 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.
Storage and reheating: Using freshly foraged naengi in early spring gives the salad a vivid seasonal character that dried or stored greens cannot replicate.