Spicy Seasoned Winter Cress Salad (Gochujang Naengi Muchim)
Spring Delicacy: Gochujang-Seasoned Winter Cress Salad
A taste of spring! This refreshing winter cress salad, seasoned with a savory gochujang dressing, is particularly delicious when enjoyed during springtime. Its unique, earthy aroma and the perfect balance of spicy, sweet, and tangy flavors make it an irresistible dish.
Main Ingredients- 1 handful of fresh winter cress (approx. 100g)
Spicy & Sweet Dressing- 1 Tbsp Gochujang (Korean chili paste)
- 1 tsp Doenjang (Korean soybean paste) – adds depth to the flavor!
- 0.5 tsp minced garlic
- 1 Tbsp vinegar – provides a refreshing tanginess to cut through richness
- 1 Tbsp maesilcheong (green plum syrup) – for sweetness and a hint of fruitiness
- 1 Tbsp perilla oil – enhances the nutty aroma
- 1 tsp sesame seeds – for garnish
- 1 Tbsp Gochujang (Korean chili paste)
- 1 tsp Doenjang (Korean soybean paste) – adds depth to the flavor!
- 0.5 tsp minced garlic
- 1 Tbsp vinegar – provides a refreshing tanginess to cut through richness
- 1 Tbsp maesilcheong (green plum syrup) – for sweetness and a hint of fruitiness
- 1 Tbsp perilla oil – enhances the nutty aroma
- 1 tsp sesame seeds – for garnish
Cooking Instructions
Step 1
Let’s start by preparing the winter cress! Since it can have soil attached, wash it thoroughly under running water multiple times. Pay special attention to the roots to remove all dirt. Trim any wilted leaves or tough stems, then cut the cress into bite-sized pieces, about 5-7 cm long. You can already smell the fresh, spring-like aroma!
Step 2
Now, let’s give the winter cress a quick blanch. Bring a pot of water to a rolling boil. Once boiling, carefully add the prepared winter cress and blanch for exactly 1 minute. Be careful not to overcook, as this can make the cress mushy and diminish its crisp texture. You’ll notice the cress turn a vibrant green in just a moment – a true sign of spring!
Step 3
Immediately after blanching, drain the winter cress and rinse it under cold running water to stop the cooking process and preserve its crispness. Gently squeeze out any excess water with your hands. Avoid squeezing too hard, as this can release too much moisture and affect the texture. A gentle squeeze is just right.
Step 4
Time to mix the delicious dressing! In a bowl, combine the gochujang, doenjang, minced garlic, vinegar, maesilcheong, and perilla oil. No need to pre-mix them separately; just add them all together. The small amount of doenjang helps to balance the gochujang, adding a savory depth and umami that makes the dish even more flavorful.
Step 5
Now, add the squeezed winter cress to the dressing and gently toss everything together with your hands. Ensure the dressing coats the cress evenly without breaking the delicate leaves. Finally, sprinkle with sesame seeds for a beautiful finish. Your fragrant and delicious Gochujang Naengi Muchim is ready! It’s a perfect side dish for rice or even a light snack with some makgeolli (Korean rice wine).
