Aromatic Chive Blossom Salad with Doenjang Dressing
Spring Forage Delight: Revitalizing Chive Blossom Salad with Savory Doenjang
Spring is in the air, and what better way to celebrate than with fresh, seasonal foraged greens? This recipe features Chive Blossoms (Naengi), a beloved Korean spring vegetable known for its unique, earthy aroma and incredible health benefits. Rich in protein, vitamins, and minerals, Naengi is a fantastic choice for a revitalizing meal, especially during the languid spring days. This simple yet flavorful Doenjang (fermented soybean paste) salad is incredibly easy to make and perfect for boosting your energy. Follow these detailed, beginner-friendly instructions to capture the essence of spring on your plate.
Main Ingredients- 200g Chive Blossoms (Naengi)
- 1 Tbsp Coarse Salt (for blanching)
Seasoning- 1 Tbsp Homemade Doenjang (fermented soybean paste, adjust to taste)
- 1/3 Tbsp Toasted Sesame Seeds
- 1/3 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Homemade Doenjang (fermented soybean paste, adjust to taste)
- 1/3 Tbsp Toasted Sesame Seeds
- 1/3 Tbsp Perilla Oil (Deulgireum)
Cooking Instructions
Step 1
First, it’s crucial to clean the chive blossoms thoroughly. Gently remove any wilted or unsightly leaves. If they are very muddy, rinse them multiple times under running water. For the root ends, which often trap dirt, use a small brush to scrub them clean. After washing, soak the chive blossoms in clean water for a short while; this helps loosen any remaining soil or debris. Once soaked, hold the roots and gently rub them to ensure all dirt is removed.
Step 2
Now, it’s time to blanch the chive blossoms. Fill a pot with plenty of water and bring it to a rolling boil over high heat. Once the water is boiling, add 1 tablespoon of coarse salt to season it. Carefully add the prepared chive blossoms and blanch them for a very short time, about 15 to 30 seconds. Overcooking will make them mushy and diminish their fragrance, so the key is to blanch them just until their vibrant green color intensifies.
Step 3
Immediately after blanching, drain the chive blossoms and quickly rinse them under cold running water to stop the cooking process and cool them down. This step helps maintain their crisp texture. Rinse them gently a couple of times to remove any excess salt and prevent them from cooking further in their residual heat. Gently squeeze out excess water, but don’t wring them completely dry; you want them to retain some moisture.
Step 4
Cut the blanched chive blossoms into bite-sized pieces. Cutting them into 2-3 cm lengths is usually convenient for eating. Place the cut chive blossoms into a mixing bowl. Add the prepared seasoning ingredients: 1 tablespoon of Doenjang, 1/3 tablespoon of toasted sesame seeds, and 1/3 tablespoon of perilla oil. Now, gently toss and mix everything together with your hands until well combined. You can adjust the amount of Doenjang based on the quantity of chive blossoms and your personal preference for saltiness. The perilla oil adds a wonderful aromatic depth that complements the chive blossoms beautifully. Gently mix until all ingredients are evenly distributed. Your delicious Chive Blossom Salad with Doenjang dressing is ready!
