Crisp and Refreshing Young Radish Greens Salad (Yeolmu Namul Muchim)
Yeolmu Namul Muchim, Stir-fried Radish Greens, Summer Side Dish, Spring Greens, Garden Vegetables, Easy Side Dish
This recipe features a delicious and crisp salad made from young radish greens, freshly harvested from a neighbor’s garden. The savory flavor of soybean paste and perilla oil is exquisite, making this spring side dish a perfect accompaniment to rice, especially when your appetite is low!
Main Ingredients- Young radish greens 300g
- Salt 1 Tbsp (for blanching)
Seasoning Ingredients- Minced garlic 1/2 Tbsp
- Doenjang (Korean soybean paste) 1/2 Tbsp
- Plum extract 1/2 Tbsp
- Toasted sesame seeds 1 Tbsp
- Perilla oil 1 Tbsp
- Sesame oil 1/2 Tbsp
- Minced garlic 1/2 Tbsp
- Doenjang (Korean soybean paste) 1/2 Tbsp
- Plum extract 1/2 Tbsp
- Toasted sesame seeds 1 Tbsp
- Perilla oil 1 Tbsp
- Sesame oil 1/2 Tbsp
Cooking Instructions
Step 1
We’ve prepared some fresh young radish greens, full of springtime vibrancy. Using young, tender radish greens makes for a much better texture compared to tougher varieties. They seem especially delicious since they look so fresh, as if just picked from the garden.
Step 2
Cut the radish greens into bite-sized pieces, about 4-5 cm long. I prefer to trim and cut the greens before blanching them. For vegetables like radish greens where the stems are neatly arranged, cutting them beforehand ensures a uniform length after mixing, making the dish look neat and appealing.
Step 3
Bring a pot of water to a rolling boil, adding 1 Tbsp of salt. Adding salt to the boiling water helps to maintain the crisp texture of the radish greens.
Step 4
Once the water is boiling, carefully add the tougher stem parts first. Adding the stems first helps to equalize the cooking time for the entire bunch.
Step 5
After the stems have blanched briefly, add the tender leaves. Blanch them for a short while to ensure they cook evenly. Be careful not to over-blanch, as they can become mushy.
Step 6
In a separate bowl, combine 1/2 Tbsp minced garlic, 1/2 Tbsp doenjang (Korean soybean paste), 1/2 Tbsp plum extract, 1 Tbsp toasted sesame seeds, 1 Tbsp perilla oil, and 1/2 Tbsp sesame oil. Mix them well with a spoon to create a delicious seasoning. The doenjang adds a savory depth, and the plum extract provides a delightful savory-sweetness.
Step 7
Rinse the blanched radish greens under cold water and gently squeeze out excess moisture. Then, add them to the prepared seasoning mixture. Squeezing out the water thoroughly prevents the salad from becoming watery and helps the seasoning adhere well.
Step 8
Now, gently toss and mix everything with your hands until well combined. It’s important to mix gently so that the seasoning coats the radish greens evenly without crushing them. Over-mixing can make the greens mushy.
Step 9
Your crisp and refreshing young radish greens salad (Yeolmu Namul Muchim) is ready! Enjoy a delicious meal with this freshly made spring side dish.
