Seasoned Amaranth Greens (Bireum Namul Muchim)
Beat the Summer Heat with This Refreshing Amaranth Greens Salad!
Hello everyone! Today, I’m excited to share a recipe for ‘Bireum Namul Muchim’, a delightful Korean seasoned amaranth greens dish that captures the vibrant flavors of summer. When the sweltering heat makes your appetite disappear, this fragrant and savory amaranth greens salad will become a family favorite, so delicious that everyone will want seconds! Let’s create this addictive dish that’s worth every little bit of effort.
Fresh Amaranth Greens Ingredients- 1 pack amaranth greens (approx. 340g)
- A pinch of coarse salt (for blanching)
- Toasted sesame seeds (for nutty flavor)
Perfectly Balanced Seasoning- 1 Tbsp Korean soybean paste (Doenjang)
- 1 Tbsp Korean chili paste (Gochujang)
- 1 Tbsp Ssamjang (Korean seasoned soybean paste)
- 1/2 Tbsp Korean chili flakes (Gochugaru)
- 1/2 Tbsp minced garlic
- 1 Tbsp perilla oil (for that aromatic touch!)
- 1 Tbsp Korean soybean paste (Doenjang)
- 1 Tbsp Korean chili paste (Gochujang)
- 1 Tbsp Ssamjang (Korean seasoned soybean paste)
- 1/2 Tbsp Korean chili flakes (Gochugaru)
- 1/2 Tbsp minced garlic
- 1 Tbsp perilla oil (for that aromatic touch!)
Cooking Instructions
Step 1
To ensure the best texture, start by trimming any tough or thick stems from the amaranth greens. This simple step will make the greens much more tender and enjoyable.
Step 2
Fill a large pot with plenty of water and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add about 1 tablespoon of coarse salt. This is preparation for blanching the greens.
Step 3
When the water is boiling, carefully add the prepared amaranth greens. As soon as the water returns to a boil after adding the greens, immediately turn off the heat. This quick blanching method is key to preserving their fresh flavor and crispness. If your greens have particularly thick stems, you can let them cook for an additional 10-20 seconds after the water starts boiling again. Overcooking will make them mushy and diminish their taste.
Step 4
Immediately after blanching, drain the amaranth greens and rinse them thoroughly in cold water 2-3 times. This stops the cooking process and helps maintain a pleasant crunch. Then, gently grasp the greens with both hands and squeeze out as much water as possible. Excess water can dilute the seasoning, so a good squeeze is crucial.
Step 5
Once the water is squeezed out, chop the amaranth greens into bite-sized pieces. Cutting them into smaller, manageable pieces will make them easier to eat, especially for children, and enhance the overall dining experience.
Step 6
Now, let’s prepare the star of the dish: the seasoning! In a bowl, combine 1 tablespoon of Doenjang, 1 tablespoon of Gochujang, and 1 tablespoon of Ssamjang, maintaining a 1:1:1 ratio. Add 1/2 tablespoon of Gochugaru (chili flakes), 1/2 tablespoon of minced garlic, and 1 tablespoon of perilla oil – the secret ingredient for its wonderful aroma! Mix everything well until you have a smooth, delicious seasoning paste.
Step 7
Add the prepared seasoning mixture to the amaranth greens. Using your hands, gently toss and mix the greens with the seasoning. Be thorough but gentle to ensure the seasoning coats every leaf evenly without bruising the greens.
Step 8
And there you have it! Your flavorful and aromatic seasoned amaranth greens are ready. Place this dish on your table, and it’s sure to be a satisfying and delightful part of your meal, even rivaling the best main courses!
