Savory and Slightly Bitter Windbreak Herb Salad (Bangpumnamul Muchim)
How to Blanch and Season Spring Greens: A Detailed Guide to Bangpumnamul Muchim
Today, we’re making ‘Bangpumnamul Muchim,’ a delightful salad using Windbreak Herb, aptly named for its supposed ability to prevent wind ailments. This precious spring green is packed with iron and calcium, promoting bone health and preventing anemia. Its rich beta-carotene content is also excellent for eye health and anti-aging. Although its slightly bitter taste can be polarizing, the soybean paste and red pepper paste seasoning we’ll use today transforms that bitterness into a complex, savory flavor that even first-timers will enjoy. This dish is a wonderful spring tonic, perfect for boosting your appetite. Let’s make a delicious salad with this flavorful, seasonal herb!
Main Ingredients- Blanched Windbreak Herb 250g
- Salt (for blanching) 2/3 Tbsp
Seasoning Ingredients- Soybean Paste (Doenjang) 1/2 Tbsp
- Red Pepper Paste (Gochujang) 1 Tbsp
- Anchovy Sauce or Soup Soy Sauce 1 Tbsp
- Plum Extract (Maesilcheong) 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Sesame Seeds 1 Tbsp
- Sesame Oil 1 Tbsp
- Soybean Paste (Doenjang) 1/2 Tbsp
- Red Pepper Paste (Gochujang) 1 Tbsp
- Anchovy Sauce or Soup Soy Sauce 1 Tbsp
- Plum Extract (Maesilcheong) 1 Tbsp
- Minced Garlic 0.5 Tbsp
- Sesame Seeds 1 Tbsp
- Sesame Oil 1 Tbsp
Cooking Instructions
Step 1
Let’s start by preparing the fresh Windbreak Herb. Gently select and trim the tender leaves and stems. This amount will make a generous serving for one dish.
Step 2
These Windbreak Herbs are so pretty! Wash them thoroughly under running water 2-3 times to remove any dirt or debris. Shake off excess water and set aside.
Step 3
Now, let’s blanch the herb. Bring a pot of water to a rolling boil. Add 2/3 Tbsp of salt and stir until dissolved. Carefully add the Windbreak Herb and stir gently for about 1 minute 30 seconds to 2 minutes, ensuring it’s evenly cooked. Windbreak Herb leaves are a bit thicker than other greens, so they need a slightly longer blanching time to become tender. You can test for tenderness by taking out a stem and gently squeezing it. Be careful not to overcook, as it can become mushy.
Step 4
Immediately rinse the blanched Windbreak Herb under cold running water to stop the cooking process and preserve its vibrant green color. Drain well in a colander. Avoid squeezing out all the moisture; a little dampness will help the seasoning adhere better.
Step 5
Let’s make the flavorful seasoning. In a bowl, combine 1/2 Tbsp of soybean paste, 1 Tbsp of red pepper paste, 1 Tbsp of anchovy sauce (or soup soy sauce), 1 Tbsp of plum extract, and 0.5 Tbsp of minced garlic. These ingredients will enhance the herb’s natural flavor while adding a delicious depth.
Step 6
Add 1 Tbsp of sesame seeds for a nutty aroma and 1 Tbsp of sesame oil. Mix everything together thoroughly until well combined. You can adjust the seasoning based on the saltiness of your soybean paste and red pepper paste.
Step 7
Gently place the drained Windbreak Herb into the bowl with the seasoning. Using your hands, lightly press and mix the herbs with the seasoning until evenly coated. Leaving a slight bit of moisture in the herb will result in a softer, more tender salad. If desired, cut into bite-sized pieces before mixing.
Step 8
Making this Windbreak Herb salad is surprisingly simple, isn’t it? Don’t be intimidated by preparing seasoned greens. By making them often, you can fully enjoy the delicious flavors of spring with these seasonal vegetables.
Step 9
This Windbreak Herb salad, seasoned with a savory blend of soybean paste and red pepper paste, is so appealing it can revive even a dull appetite. For a cleaner taste, you can also try seasoning it simply with soup soy sauce. Enjoy it in different ways!
