Yuchae Namul Muchim
Quick answer
- Total time
- 11 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Young rapeseed greens, a spring vegetable in Korea, keep a crisp stalk and a faint sweetness after blanching.
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They're dressed with doenjang (Korean soybean paste), worked in over a few rounds once the squeezed greens have been pulled apart.
Ingredients
Instructions
- 1
Trim 250 g rapeseed greens first, removing yellow leaves and wilted stems.
Rinse them in cold water two or three times, swishing gently so any dirt or grit drops away before blanching.
- 2
Bring 1 liter of water to a strong boil over high heat, then add 0.2 teaspoon salt.
If the boil weakens, wait until it rolls again before adding the greens so they cook quickly.
- 3
Add the rapeseed greens and blanch for only 40 seconds.
As soon as the stems turn brighter and bend slightly, lift them out and rinse in cold water to stop cooking and keep the texture crisp.
- 4
Squeeze the cooled greens firmly with both hands until they no longer drip, then cut them into 3 to 4 cm lengths.
Loosen clumped stems along the grain so the seasoning can coat evenly.
- 5
In a bowl, loosen 1 tablespoon doenjang with 0.5 teaspoon minced garlic and 1 tablespoon chopped green onion.
Add 1 teaspoon sesame oil and 1 teaspoon ground sesame, stirring until the paste has no large lumps.
- 6
Add the seasoning to the greens in portions and toss lightly with your fingertips.
Separate any clumped stems as you toss, and serve once the seasoning coats them evenly.
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