Freshly Picked Purslane with a Rich Miso Dressing Recipe
Dinner Side Dish Perfect! Purslane with Miso Dressing, a Harmony of Deep Flavor and Umami
We’ve dressed up the garden’s treasure, purslane, deliciously with miso. By carefully selecting and dressing tender purslane stems before they flower, you create an excellent dinner side dish that offers a unique savory depth and rich umami, distinct from a gochujang dressing. Enjoy a healthy and delicious meal with this fresh, seasonal vegetable!
Main Ingredients
- Blanched Purslane 250g (focus on tender stems before flowering)
For Blanching
- Coarse Salt 1 tsp
- Minced Scallion 2 Tbsp
Dressing Ingredients
- Miso Paste (Doenjang) 2/3 Tbsp
- Gochujang (Korean Chili Paste) 1 tsp
- Plum Extract (Maesilcheong) 1 Tbsp
- Minced Garlic 1 tsp
- Sesame Oil (Deulgireum) 1 Tbsp
- Toasted Sesame Seeds, a pinch (for garnish)
- Coarse Salt 1 tsp
- Minced Scallion 2 Tbsp
Dressing Ingredients
- Miso Paste (Doenjang) 2/3 Tbsp
- Gochujang (Korean Chili Paste) 1 tsp
- Plum Extract (Maesilcheong) 1 Tbsp
- Minced Garlic 1 tsp
- Sesame Oil (Deulgireum) 1 Tbsp
- Toasted Sesame Seeds, a pinch (for garnish)
Cooking Instructions
Step 1
Since purslane tends to flower at this time of year, select only the tender, soft stems without flowers. Bring a pot of water to a rolling boil and add 1 tsp of coarse salt. Add the prepared purslane and blanch for about 30 seconds to 1 minute, just until wilted. Immediately rinse under cold water to stop the cooking and drain any excess water in a colander.
Step 2
Gently press the blanched purslane with your hands to squeeze out remaining water. Avoid squeezing too hard, as this can diminish the fresh flavor. Cut the purslane into bite-sized pieces, about 2-3 cm long, using scissors. This makes it easier to mix with the dressing and eat.
Step 3
In a mixing bowl, combine 2/3 Tbsp of miso paste, 1 tsp of gochujang, and 1 Tbsp of plum extract. These are the key ingredients that will bring out the savory flavor of the purslane.
Step 4
Add 1 tsp of minced garlic and 1 Tbsp of sesame oil for a rich, nutty aroma. Set aside the toasted sesame seeds for garnish later.
Step 5
Mix all the dressing ingredients thoroughly with a spoon until smooth and well combined. Then, add the cut purslane and 2 Tbsp of minced scallion to the bowl.
Step 6
Gently toss and mix with your hands, ensuring the dressing coats the purslane evenly without crushing the leaves. This process will create a delicious purslane and miso salad, a perfect dinner menu item or side dish.
Step 7
Transfer the finished purslane salad to a serving plate. Sprinkle with a pinch of toasted sesame seeds for an extra nutty fragrance and appealing look. It looks so appetizing, doesn’t it?
Step 8
Purslane is often dressed with a sweet and tangy gochujang sauce. However, dressing it with miso paste results in a wonderfully savory and deep flavor. Try this unique and special side dish made with fresh, garden-grown purslane!
