Fragrant Wind-break Herb (Bangpum Namul) Seasoned with Doenjang
Wind-break Herb Doenjang Salad Ready in Just 5 Minutes!
A simple recipe for Wind-break Herb (Bangpum Namul) seasoned with Doenjang. This herb is known for its unique, slightly bitter and aromatic flavor. Perfect as a side dish when you don’t have much appetite. (May 3, 2023)
Main Ingredients- Wind-break Herb (Bangpum Namul) – 1 handful (approx. 100g)
Cooking Instructions
Step 1
First, wash the Wind-break Herb thoroughly. The stems can sometimes be tough, so test them by gently bending them. If they bend easily, they are tender enough to use as is. If they feel stiff, trim off the tough ends of the stems. This step ensures a pleasant texture.
Step 2
Bring a pot of water to a boil. Once boiling, add the prepared Wind-break Herb and blanch it lightly for about 2 minutes. Be careful not to overcook, as this can diminish the herb’s aroma and texture. After blanching, rinse the herb under cold water and squeeze out excess moisture thoroughly.
Step 3
In a bowl, prepare the seasoning by combining 1 Tbsp of Doenjang, 1 tsp of Gochugaru, 1 tsp of minced garlic, 1 tsp of minced green onion, 1 tsp of sesame oil, and a pinch of sesame seeds. (All measurements are based on a standard soup spoon.) Taste the seasoning; if it’s not salty enough for your preference, add a tiny bit of Guk-ganjang or tuna extract to enhance the flavor and umami.
Step 4
Add the seasoned sauce to the blanched and squeezed Wind-break Herb. Gently mix everything together using your hands, ensuring not to mash the delicate herbs. Continue to toss until all the ingredients are well combined. Your delicious Wind-break Herb Doenjang salad is now ready!
