Korean Seasoned Rapeseed Greens
Young rapeseed greens are blanched for just 40 seconds in salted water, then squeezed dry and tossed with doenjang, minced garlic, green onion, sesame oil, and ground sesame. The brief blanching preserves the stems' gentle snap, and the fermented soybean paste brings an earthy depth that pairs naturally with the greens' mild grassy flavor. Squeezing out excess water before seasoning keeps the dressing concentrated on each piece rather than pooling at the bottom. From prep to plate, this banchan takes under fifteen minutes.
Adjust Servings
Instructions
- 1
Trim yellow leaves from the greens and wash well.
- 2
Blanch in salted boiling water for 40 seconds, rinse cold, and squeeze.
- 3
Cut into 3 to 4 cm pieces and place in a bowl.
- 4
Make dressing with doenjang, garlic, green onion, sesame oil, and sesame.
- 5
Toss the greens with dressing until evenly coated.
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