Aromatic Spring Delight: Namul with Fermented Soybean Paste (Naeng-i Doenjang Muchim)
Flavorful Spring Vegetable Side Dish: Easy Recipe for Naeng-i Doenjang Muchim
Discover the fresh taste of spring with this delightful Naeng-i Doenjang Muchim recipe. The savory depth of fermented soybean paste (doenjang) perfectly complements the slightly bitter, aromatic flavor of winter cress (naeng-i). This easy-to-follow guide, filled with detailed steps and helpful tips, is perfect for beginners.
Main Ingredients
- 1 handful fresh winter cress (naeng-i), about 100g
- 1/2 Tbsp doenjang (fermented soybean paste)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Let’s start with preparing the winter cress (naeng-i). First, remove any wilted leaves, debris, or excess soil from the cress.
Step 2
The roots are key to the cress’s fresh aroma. Gently scrape off any remaining dirt or tough outer skin from the roots using the back of a knife. Once the roots are clean, rinse the cress thoroughly under cold running water. Continue rinsing until the water runs clear to ensure no dirt or grit remains.
Step 3
To preserve the crisp texture and fresh aroma of the cress, we’ll blanch it briefly. Bring a pot of water to a rolling boil. Once the water is boiling vigorously, it’s time to add the prepared cress.
Step 4
If the cress roots are particularly thick, you can add just the root ends to the boiling water first for about 10 seconds, then add the leafy parts. If the cress is tender all over, you can add the entire bunch together. Blanch it very briefly – just 10 to 20 seconds – by quickly submerging and lifting it out. Overcooking will diminish the delicate spring flavor. Immediately after blanching, transfer the cress to a bowl of cold water to stop the cooking process. Gently squeeze out excess water with your hands.
Step 5
The blanched cress might be too long to eat comfortably. To make it easier to handle, cut it into bite-sized pieces. I find using kitchen scissors to cut them into roughly 2-3 cm lengths is convenient. You can also chop them with a knife.
Step 6
Now, let’s prepare the delicious seasoning for our Naeng-i Doenjang Muchim! In a bowl, combine 1/2 tablespoon of doenjang, 1/2 tablespoon of minced garlic, 1/2 tablespoon of gochugaru, and 1 tablespoon of sesame oil. Finish with a sprinkle of toasted sesame seeds for extra nutty flavor. You can adjust the amount of seasoning based on the quantity of cress. I found that the saltiness of the doenjang alone provided sufficient seasoning.
Step 7
Gently mix all the ingredients together with your hands until the cress is well coated. The fragrant aroma of the cress will start to fill the air, making your mouth water! Taste a small piece. If you feel it needs more seasoning, you can add a tiny bit of salt or soy sauce, but I found this combination perfectly balanced, allowing the natural flavors of the cress to shine.
Step 8
This Naeng-i Doenjang Muchim is wonderful served atop a bowl of freshly steamed rice, or mixed directly into the rice for a simple yet satisfying meal. Unfortunately, I made such a small batch that it disappeared in no time! I’ll have to visit the market again tomorrow to buy more fresh cress. I highly recommend you try making this delightful spring dish!
