Aromatic Spring Herb Salad: Namul Muchim with Fresh Mustard Greens
A Taste of Spring: Fresh Mustard Greens Salad (Namul Muchim) with a Tangy & Sweet Dressing
Seeing the first mustard greens of the season really makes me feel like spring has arrived! My mother gave me a generous bunch, so I’ve been enjoying them in various dishes, like this delicious salad and a comforting soup. Today, I’m excited to share how to make a wonderfully flavorful mustard green salad with a hint of gochujang. Let’s get started! ^^
Main Ingredients
- Mustard Greens (Naengi) – 2 large handfuls (approx. 200g)
Tangy & Sweet Seasoning
- Gochujang (Korean chili paste) – 1 Tbsp
- Homemade Doenjang (Korean soybean paste) – 1 Tbsp
- Minced Garlic – 1 Tbsp
- Plum Extract (Maesilcheong) – 1 Tbsp
- Vinegar (rice or regular) – 0.5 Tbsp
- Sesame Oil – 1 Tbsp
- Toasted Sesame Seeds – a pinch (for garnish)
- Gochujang (Korean chili paste) – 1 Tbsp
- Homemade Doenjang (Korean soybean paste) – 1 Tbsp
- Minced Garlic – 1 Tbsp
- Plum Extract (Maesilcheong) – 1 Tbsp
- Vinegar (rice or regular) – 0.5 Tbsp
- Sesame Oil – 1 Tbsp
- Toasted Sesame Seeds – a pinch (for garnish)
Cooking Instructions
Step 1
Mustard greens are a nutritious spring vegetable enjoyed from root to leaf. Therefore, thoroughly clean the roots, removing any dirt. Gently scrape off any dark spots on the roots with a knife for a cleaner finish.
Step 2
After removing dirt and any blemishes, rinse the greens multiple times under cold running water. Thoroughly washing them ensures you enjoy the fresh, natural flavor of the herb.
Step 3
Now, let’s briefly blanch the mustard greens. Bring a pot of water to a rolling boil. Once it’s boiling, add 1 teaspoon of coarse sea salt. Adding salt helps to maintain the vibrant green color of the greens and contributes to a crisp texture.
Step 4
Add the prepared mustard greens to the boiling water and blanch them briefly. Since the roots can be a bit thick, blanching for about 1 minute is ideal to prevent them from becoming tough and to maintain a tender bite.
Step 5
Once blanched, immediately rinse the mustard greens under cold water to stop the cooking process and preserve their color. Squeeze out any excess water. Then, cut the greens into bite-sized pieces, about 2-3 cuts with scissors, to ensure the seasoning coats them evenly for a better taste.
Step 6
Transfer the cut mustard greens to a mixing bowl. Add all the seasoning ingredients: 1 Tbsp gochujang, 1 Tbsp doenjang, 1 Tbsp minced garlic, 1 Tbsp plum extract, 0.5 Tbsp vinegar, and 1 Tbsp sesame oil.
Step 7
Gently mix everything together until well combined. Be careful not to overmix, as this can mash the delicate greens. Your aromatic mustard green salad is now ready!
Step 8
Ah, the wonderful, fresh aroma of mustard greens is truly invigorating! The tangy and slightly sweet dressing perfectly complements the herb’s natural flavor, making it a delightful appetizer or side dish. It’s delicious on its own, but even better mixed with a bowl of warm rice! Enjoy your meal!
