Fresh & Flavorful Spring Greens: Assorted Namul (Herbs) – Baengpungnamul, Spinach, and Colt’s Foot
From the Garden to Your Table: Three Delicious and Vibrant Korean Vegetable Side Dishes
Rediscover your appetite with these vibrant and delicious namul (seasoned vegetable) dishes, featuring fresh ingredients reminiscent of a garden harvest. We’ll show you how to prepare Baengpungnamul (Korean angelica tree shoots), spinach, and Colt’s Foot (Mui Namul) each highlighting their unique flavors and aromas. These simple yet delectable side dishes are perfect for any meal. Unlock the secret to healthy and tasty cooking right now!
Fragrant Baengpungnamul (Angelica Tree Shoots) Salad- 100g fresh Baengpungnamul
- 1 Tbsp anchovy sauce (for umami)
- Sesame oil, to taste
- A pinch of toasted sesame seeds
Sweet Spinach Namul Salad- 150g fresh spinach
- 2 Tbsp anchovy sauce (for umami)
- Sesame oil, to taste
- A pinch of toasted sesame seeds
Savory Colt’s Foot (Mui) with Doenjang- 150g tender Colt’s Foot leaves
- 1 Tbsp Doenjang (Korean soybean paste)
- Sesame oil, to taste
- A pinch of toasted sesame seeds
- 150g fresh spinach
- 2 Tbsp anchovy sauce (for umami)
- Sesame oil, to taste
- A pinch of toasted sesame seeds
Savory Colt’s Foot (Mui) with Doenjang- 150g tender Colt’s Foot leaves
- 1 Tbsp Doenjang (Korean soybean paste)
- Sesame oil, to taste
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, thoroughly wash all the prepared greens (Baengpungnamul, spinach, and Colt’s Foot). Then, blanch them in boiling water just until they turn bright green and tender-crisp. Be careful not to overcook them. (Adjust blanching time according to the type of green.)
Step 2
After blanching, immediately rinse the greens under cold water to stop the cooking process and drain them well, gently squeezing out excess water. If the greens are long, cut them into bite-sized pieces. (For Colt’s Foot, peel the tough outer skin from the stems before cutting for a more tender texture.)
Step 3
For the Baengpungnamul and spinach, add 1 tablespoon of anchovy sauce to each bowl to enhance their umami flavor. (You can use 2 tablespoons for spinach if you prefer a slightly stronger seasoning.)
Step 4
Finally, drizzle in sesame oil and sprinkle with toasted sesame seeds. Gently toss and mix the ingredients with your hands until well combined, being careful not to mash the delicate greens. This creates a wonderful aromatic finish.
Step 5
Your fragrant Baengpungnamul salad is ready! Its slightly bitter yet refreshing taste is truly delightful.
Step 6
Meanwhile, for the sweet spinach namul, blanch the fresh spinach in boiling water just until tender-crisp, then rinse under cold water and thoroughly squeeze out any excess moisture.
Step 7
Cut the blanched and squeezed spinach into manageable pieces, about 1.5 to 2 inches (3-4 cm) long. Spinach namul is best when cut into shorter lengths.
Step 8
Place the cut spinach into a mixing bowl and season with anchovy sauce. Adjust the amount of anchovy sauce to your preference.
Step 9
Add sesame oil and toasted sesame seeds, then gently mix the spinach. Avoid overmixing or crushing the spinach; you want to preserve its natural sweetness and delicate texture. Keep the seasoning simple to let the spinach flavor shine.
Step 10
Your sweet and tender spinach namul is complete. This is a flavor profile that even children tend to enjoy!
Step 11
For the unique flavor of Mui (Colt’s Foot), blanch it in boiling water until it becomes tender. (Mui can be fibrous, so ensure it’s cooked thoroughly to achieve a soft texture.)
Step 12
Once blanched and slightly cooled, carefully peel the tough outer skin from the stems of the Mui. Then, cut the tender parts into bite-sized pieces. If you enjoy the slightly bitter taste of Mui, you can peel the skin very thinly.
Step 13
Add 1 tablespoon of Doenjang (soybean paste) to the prepared Mui to create a rich, savory flavor. Adjust the amount of Doenjang based on its saltiness.
Step 14
Finish by adding sesame oil and toasted sesame seeds. Gently mix the Mui with the Doenjang paste, ensuring the seasoning is evenly distributed without mashing the ingredients. Be mindful not to overpower the dish with too much Doenjang.
Step 15
Your savory and distinctive Mui (Colt’s Foot) with Doenjang is ready! The interplay between its subtle bitterness and the robust Doenjang seasoning is wonderfully appetite-stimulating.
