Spring’s Delight: Fragrant Field Mustard Greens with Gochujang Salad
How to Make a Delicious Gochujang Salad with Spring Field Mustard Greens / Spring Vegetable Recipes
The rich flavor of gochujang and the refreshing taste of field mustard greens blend together, bringing the essence of spring to your palate. It’s a delightful dish that evokes the season!
Main Ingredients- 200g fresh field mustard greens (Naengi)
- 20g young green onions (Scallions)
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 Tbsp plum extract (Maesil cheong)
- 1 Tbsp tuna extract (Chamchi aek)
- 2 Tbsp perilla oil (Deulgireum)
- 1 Tbsp toasted sesame seeds
Ingredients for Blanching Field Mustard Greens- 1 L water
- 1 Tbsp coarse salt
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 Tbsp plum extract (Maesil cheong)
- 1 Tbsp tuna extract (Chamchi aek)
- 2 Tbsp perilla oil (Deulgireum)
- 1 Tbsp toasted sesame seeds
Ingredients for Blanching Field Mustard Greens- 1 L water
- 1 Tbsp coarse salt
Cooking Instructions
Step 1
First, it’s important to clean the field mustard greens thoroughly. Remove any yellowing leaves, and gently scrape the soil from the root ends with the back of a knife. Rinse them multiple times under running water to ensure they are perfectly clean.
Step 2
Bring 1 liter of water to a rolling boil in a pot and add 1 tablespoon of coarse salt. Once boiling, add the cleaned field mustard greens and blanch for about 2 minutes. Be careful not to overcook, as this can diminish their fresh aroma and texture.
Step 3
Remove the blanched greens from the boiling water and rinse them under cold running water 2-3 times. This process makes the greens crisper and washes away any remaining dirt or impurities. After rinsing, gently press them with your hands to squeeze out excess water.
Step 4
If the field mustard greens are particularly long or thick after preparation, cut them into 2-4 bite-sized pieces. This helps the seasoning coat evenly and makes them easier to eat.
Step 5
Wash and finely chop the young green onions. Their mild pungency complements the flavor of the field mustard greens beautifully.
Step 6
Place the drained field mustard greens and the chopped green onions into a large mixing bowl.
Step 7
Add all the seasoning ingredients (Gochujang, Gochugaru, minced garlic, plum extract, tuna extract, perilla oil, and toasted sesame seeds) to the bowl. Gently mix everything together until the vegetables are well coated with the dressing. Avoid vigorous mixing, as this can make the greens mushy; a gentle toss is key!
Step 8
Finally, transfer the seasoned field mustard greens to a serving dish. You’ll have a wonderfully fragrant and flavorful spring vegetable side dish ready to enjoy! It’s also delicious mixed into a bowl of rice.
