Yuchae Namul Muchim
Quick answer
- Total time
- 11 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Yuchae namul muchim is made with 250 grams of rapeseed greens blanched briefly and dressed with doenjang, sesame oil, garlic, green onion, and ground sesame.
Read more
Remove yellow leaves and wilted stems, then swish the greens in cold water two or three times to release dirt and grit. Bring 1 liter water to a strong boil over high heat, add 0.2 teaspoon salt, and blanch the greens for 40 seconds. Lift them out as soon as the stems brighten and bend slightly, then rinse in cold water. Squeeze firmly with both hands until the greens stop dripping, cut them into 3- to 4-centimeter lengths, and separate any clumped stems along the grain. For the dressing, mix 1 tablespoon doenjang, 0.5 teaspoon minced garlic, 1 tablespoon chopped green onion, 1 teaspoon sesame oil, and 1 teaspoon ground sesame until no large lumps remain. Add the dressing in portions and toss lightly with your fingertips so it coats the stems and leaves evenly. Removing water before seasoning keeps the doenjang mixture from collecting as a diluted liquid at the bottom of the bowl.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Control
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.
- 3Heat
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.
- 4Season
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.
- 5Prep
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.
- 6Season
Add the seasoning to the greens in portions and toss lightly with your fingertips, avoiding heavy pressure so the stems stay snappy. Taste for saltiness, and if liquid gathers, squeeze once more before serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 250 grams of rapeseed greens trimmed of yellow leaves and wilted stems
- Finish cue
- Add the seasoning to the greens in portions and toss lightly with your fingertips, avoiding heavy pressure so the stems stay snappy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
11min, 7 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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