Fresh & Flavorful Korean Amaranth (Ssamjang Seasoned)
Healthy Korean Side Dish: Amaranth with Ssamjang Dressing
A common sight in Korea, amaranth is a nutritious leafy green packed with beta-carotene, excellent for eye health and skin. This recipe transforms simple amaranth into a delightful side dish with a savory and slightly sweet ssamjang dressing. It’s quick to make and a perfect addition to any Korean meal, bringing a taste of spring to your table.
Main Ingredients
- Fresh Amaranth (Bireumnamul) 150g
Ssamjang Dressing
- Ssamjang (Korean soybean paste) 1 Tbsp
- Sesame Oil 1/3 Tbsp
- Sesame Seeds 1/3 Tbsp
- Minced Garlic 1/3 Tbsp
- Ssamjang (Korean soybean paste) 1 Tbsp
- Sesame Oil 1/3 Tbsp
- Sesame Seeds 1/3 Tbsp
- Minced Garlic 1/3 Tbsp
Cooking Instructions
Step 1
Rinse the amaranth thoroughly under cold running water. If the stems are a bit tough, you can blanch them along with the leaves in boiling water for a minute to soften them. (Normally, you’d prepare the stems first, but in a hurry, this works too!)
Step 2
Immediately after blanching (if you did), quickly rinse the amaranth in cold water to stop the cooking and cool it down. Trim off any tough stems. Gently rinse the leafy parts a couple more times to ensure they are clean.
Step 3
Gently squeeze out excess water from the cleaned amaranth and place it in a mixing bowl. Add the ssamjang, sesame oil, sesame seeds, and minced garlic. Mix everything together by hand, gently massaging the ingredients until well combined. Your delicious and fragrant amaranth side dish is ready to be enjoyed with a bowl of rice!
