Aromatic Spring Herb Salad (Naeng-i Namul Muchim)
Spring Delicacy: Perfect Preparation and Seasoning for Aromatic Naeng-i Namul Muchim
A treasured recipe from my mother-in-law! Introducing Naeng-i Namul Muchim, infused with the essence of spring. I’ll guide you through the meticulous process of cleaning these slightly bitter yet fragrant spring herbs, and how to enhance their natural flavors with minimal seasoning. This simple namul (seasoned vegetable dish) is so delicious it’ll become a staple with your rice. Let’s make this spring delight now!
Main Ingredients- 1 bunch fresh Naeng-i (Korean Rocket or Shepherd’s Purse, approx. 200g)
Cooking Instructions
Step 1
Begin by gently removing any yellowed or wilted leaves from the naeng-i, along with any heavily soiled parts. Use the tip of a knife to carefully scrape off the dirt from the root area. Be gentle to avoid damaging the delicate herbs.
Step 2
Dirt can often accumulate between the roots and leaves. Rinse the naeng-i thoroughly under running water, swishing it around to dislodge any soil. Ensure the very tips of the roots are clean. Rinse multiple times to remove all traces of dirt.
Step 3
Fill a pot with plenty of water and bring it to a rolling boil. Once boiling, add the cleaned naeng-i. To preserve its crisp texture and fresh aroma, blanch the herbs for just about 30 seconds. Overcooking will make them mushy, so a quick blanch is key.
Step 4
Immediately transfer the blanched naeng-i to cold running water to rinse and cool them down. This helps maintain their vibrant green color. When squeezing out the water, avoid pressing too hard. Gently cup the herbs in your hands and lightly press to remove excess water. Squeezing too much can make the namul dry.
Step 5
Add a very small amount of coarse salt to the drained naeng-i. The amount depends on the quantity of naeng-i and your personal preference. It’s best to start with less and add more after tasting.
Step 6
Next, add 1 tablespoon of sesame oil or perilla oil for a nutty and rich flavor. Using perilla oil will impart a deeper, more robust aroma.
Step 7
Finally, add a pinch of toasted sesame seeds for added nutty flavor. Lightly rub the sesame seeds between your palms before adding them to release their aroma more effectively.
Step 8
Now, gently mix the seasonings into the naeng-i with your hands, tossing them lightly. Be careful not to crush the herbs. Your fragrant spring naeng-i namul muchim is ready! Enjoy this taste of spring served with your favorite rice.
