Fragrant and Fresh Young Mustard Greens Salad (Gatnamul Muchim)
Spicy Young Mustard Greens Salad to Awaken Your Appetite
Mustard greens, originating from China, are a cruciferous vegetable belonging to the cabbage family, known for their unique aroma and spicy flavor. The Donguibogam, an ancient Korean medical text, records that mustard greens brighten vision and hearing, detoxify the kidneys, and aid in smooth bowel movements. The Bencao Gangmu also states they are ‘spicy, warm in energy, and non-toxic.’ In today’s world, where environmental pollution is a concern, consuming foods rich in detoxifying properties is essential. Mustard greens are primarily used for kimchi or seasoned salads, and their seeds are utilized as spices or medicinal agents. Today, we will make a refreshing and appetizing salad using tender young mustard greens. Follow this recipe for a delicious dish that preserves the delicate texture and fragrant aroma unique to young mustard greens!
Ingredients- 300g young mustard greens
- 1/2 red chili pepper
- 1 Tbsp tuna extract (or fish sauce)
- 1/2 Tbsp minced garlic
- 1 pinch sugar
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
I received some fresh, young mustard greens grown by my neighbor in their garden. They are incredibly tender and have been grown without any pesticides, making them wonderfully pure.
Step 2
Since these greens can be a bit earthy, soak them in cold water and rinse them thoroughly several times until no more dirt comes off. Be gentle so as not to bruise the delicate leaves.
Step 3
Gently squeeze out as much excess water as possible from the washed greens. You can do this by hand or by letting them drain in a colander. Excess water can dilute the flavor of the salad.
Step 4
Bring a generous amount of water to a rolling boil in a pot. Once boiling, add 1 tablespoon of coarse sea salt and blanch the young mustard greens. Since they are very tender, you only need to cook them until they wilt slightly. Remove them after about 30 seconds, as overcooking will make them mushy.
Step 5
Immediately transfer the blanched greens to cold water to stop the cooking process and preserve their crisp texture. Change the cold water as needed until the greens are thoroughly cooled.
Step 6
Once the greens are well-drained, cut them into three bite-sized pieces using scissors. Since young mustard greens are not very bulky, you can easily cut them without needing a cutting board.
Step 7
Now, let’s season them. In a bowl, combine the blanched greens with 1 tablespoon of tuna extract (or fish sauce), 1/2 tablespoon of minced garlic, a pinch of sugar, 1 tablespoon of sesame oil, and 1/2 tablespoon of toasted sesame seeds. The sugar helps to balance the slight bitterness of the mustard greens and adds a touch of sweetness. While other fish sauces can be used, tuna extract offers a milder flavor that complements the greens well. To preserve the natural aroma of the mustard greens, it’s best to use garlic and other seasonings sparingly. You don’t need to add scallions, as the unique flavor of the greens shines on its own.
Step 8
Slice the red chili pepper in half, remove the seeds, and julienne it finely. Add the julienned chili pepper to the bowl with the greens and seasonings. Gently mix everything together with your hands, ensuring the seasoning coats the greens evenly.
Step 9
See how easy that was? Your fresh and fragrant young mustard greens salad is ready! This makes a delightful side dish or a refreshing appetizer when you need a little something to stimulate your appetite.
