Aromatic Seasoned Windbreak Leaf with Doenjang
Spring Delicacy: Doenjang-Seasoned Windbreak Leaf Recipe for Detoxifying Fine Dust and Supporting Respiratory Health
Named ‘Bangpum’ (meaning to prevent wind), this herb was historically used as medicine. This fragrant spring green not only helps cleanse the body of yellow dust and fine dust and detoxify heavy metals but is also known to be excellent for alleviating respiratory issues like rhinitis and asthma. Rich in potassium, abundant minerals such as calcium, phosphorus, and iron, as well as Vitamin B complex and beta-carotene, it’s also effective in relieving symptoms of colds, headaches, sweating, and phlegm. (Source: Naver Encyclopedia). Try making this fragrant and savory doenjang-seasoned dish with the freshest, most tender windbreak leaves of the season! #WindbreakLeafBenefits
Main Ingredients- 200g blanched Windbreak Leaf (Bangpum)
- 0.5 Tbsp coarse salt (for blanching)
Seasoning Ingredients- 1.5 Tbsp Doenjang (Korean fermented soybean paste)
- 1 Tbsp Plum Extract (optional, can be omitted)
- 0.5 Tbsp minced garlic
- 2 Tbsp finely chopped green onion
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1.5 Tbsp Doenjang (Korean fermented soybean paste)
- 1 Tbsp Plum Extract (optional, can be omitted)
- 0.5 Tbsp minced garlic
- 2 Tbsp finely chopped green onion
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Windbreak leaf has a warming property, making it a good pairing with seafood like fish and shellfish. When selecting windbreak leaves, look for ones with fresh leaves, not overly long stems, and a pleasant aroma.
Step 2
This is the perfect time to enjoy windbreak leaves as they are tender and soft when blanched. After enjoying them as a side dish, you might want to buy more next time to make a crunchy jangajji (pickled vegetable dish) – it’s a real rice thief!
Step 3
First, rinse the windbreak leaves thoroughly under running water multiple times to remove any dirt or debris.
Step 4
Bring a pot of water to a rolling boil, then add 0.5 Tbsp of coarse salt. Add the rinsed windbreak leaves and stir once. Blanch them for about 30 seconds to 1 minute, just until the stems feel slightly tender. Be careful not to over-blanch, or they will become mushy. Immediately rinse the blanched leaves under cold running water to cool them down.
Step 5
In a bowl, combine 1.5 Tbsp of doenjang and 1 Tbsp of plum extract. If you don’t have plum extract, you can omit the sweetness or adjust it with other sweeteners like corn syrup.
Step 6
Add 0.5 Tbsp minced garlic, 2 Tbsp finely chopped green onion, 1 Tbsp toasted sesame seeds, and 1 Tbsp sesame oil to the bowl. Mix all the seasoning ingredients well.
Step 7
When squeezing the water out of blanched greens, squeezing too hard can make them dry and tough, while not squeezing enough can make the dish watery and bland. Gently press the leaves with both hands to squeeze out excess water, leaving them slightly moist – this is the secret to a delicious seasoned vegetable dish! Add the blanched windbreak leaves to the seasoned mixture, gently fluff them, and mix them well with your hands until evenly coated.
Step 8
Transfer the completed seasoned windbreak leaf dish to a nice serving plate. Sprinkle some toasted sesame seeds on top for a final touch. Your fragrant and delicious #DoenjangSeasonedWindbreakLeaf #WindbreakLeafSalad is ready!
Step 9
The unique, subtly bitter taste of windbreak leaves is a great appetite stimulant. While it’s delicious with doenjang alone, you can also mix doenjang with gochujang (Korean chili paste) for a different flavor. It’s also fantastic when lightly blanched, mixed with rice in a large bowl, and seasoned with gochujang and sesame oil for a bibimbap-style dish. These #SpringGreens #SpringVegetableDish #SpringGreenSalad #WindbreakLeaf are truly rice thieves!
