Aromatic Spring Delicacy: Blanched Korean Amaranth Salad Recipe
A Taste of Spring Nostalgia! Healthy and Delicious Blanched Korean Amaranth Salad
When spring arrives, I often crave the familiar taste of wild greens from my childhood in the countryside. Among them, Korean amaranth (Bireumnamul) is a favorite. Here’s a simple yet incredibly flavorful way to prepare it, perfect for boosting your appetite!
Ingredients- 1 bunch Korean amaranth (Bireumnamul – choose fresh, tender stems)
- A small amount of green onion (finely chopped)
- 1/2 Tbsp minced garlic
- 1.5 Tbsp soy sauce for soup (adjust to taste)
- 1/2 Tbsp red pepper flakes or red pepper paste (optional, to your preference)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp perilla oil (for savory depth and smooth texture)
- 1 Tbsp Yeondu or liquid seasoning (for enhanced umami)
- 1 Tbsp sesame seeds (for garnish and nutty crunch)
Seasoning- 1 bunch Korean amaranth (Bireumnamul – choose fresh, tender stems)
- A small amount of green onion (finely chopped)
- 1/2 Tbsp minced garlic
- 1.5 Tbsp soy sauce for soup (adjust to taste)
- 1/2 Tbsp red pepper flakes or red pepper paste (optional, to your preference)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp perilla oil (for savory depth and smooth texture)
- 1 Tbsp Yeondu or liquid seasoning (for enhanced umami)
- 1 Tbsp sesame seeds (for garnish and nutty crunch)
- 1 bunch Korean amaranth (Bireumnamul – choose fresh, tender stems)
- A small amount of green onion (finely chopped)
- 1/2 Tbsp minced garlic
- 1.5 Tbsp soy sauce for soup (adjust to taste)
- 1/2 Tbsp red pepper flakes or red pepper paste (optional, to your preference)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 Tbsp perilla oil (for savory depth and smooth texture)
- 1 Tbsp Yeondu or liquid seasoning (for enhanced umami)
- 1 Tbsp sesame seeds (for garnish and nutty crunch)
Cooking Instructions
Step 1
Prepare 1 bunch of fresh Korean amaranth. Trim away any tough stem ends and focus on the tender leaves and upper stems. Bring a pot of water to a boil with a pinch of salt. Add the amaranth and blanch for just about 10 seconds after the water returns to a boil. This short blanching ensures a tender yet slightly crisp texture. Over-blanching will make it mushy.
Step 2
Immediately rinse the blanched amaranth under cold water to stop the cooking process. Gently squeeze out as much excess water as possible. You’ll notice the volume reduces significantly, yielding about two to three handfuls. Thoroughly draining the water is crucial for the seasoning to adhere well.
Step 3
Once drained, cut the amaranth in half to make it easier to mix and eat. This ensures an even distribution of seasoning.
Step 4
In a bowl with the cut amaranth, add all the prepared seasonings: finely chopped green onion, minced garlic, soy sauce for soup, red pepper flakes or paste, sesame oil, perilla oil, Yeondu or liquid seasoning, and sesame seeds.
Step 5
Gently mix everything together with your hands, like a gentle massage. Loosen the amaranth strands so the seasoning coats every piece evenly. Taste and if needed, add a tiny bit more soy sauce for soup. Be careful not to oversalt. I found the initial amount to be perfectly seasoned!
Step 6
Your delicious blanched Korean amaranth salad is ready! The fragrant, mild flavor of fresh spring greens is truly delightful. This side dish will bring the essence of spring to your table, making it a wholesome and beloved addition to any meal.
