Seasoned Sea Spinach with Miso (Seomcho Doenjang Muchim)
Savory & Sweet ‘Seomcho Doenjang Muchim’: A Delightful Side Dish
We usually prepare sea spinach (seomcho) with soy sauce, but inspired by a popular Korean cooking show, I decided to try it with a soybean paste (doenjang) seasoning. The result was a wonderful savory depth, distinct from soy sauce, that perfectly complemented the natural sweetness of the seomcho. It’s a simple yet incredibly flavorful side dish!
Main Ingredients
- 1 bunch Seomcho (Spring Spinach, approx. 300g)
- Water, as needed
- 1 tsp Salt (for blanching seomcho)
Cooking Instructions
Step 1
Isn’t this ingredient list simple? You probably have most of these items at home already. With fresh seomcho, you can easily create this delicious seasoned dish.
Step 2
Bring a pot of water to a rolling boil and add 1 teaspoon of salt. Once boiling, carefully add the cleaned seomcho and blanch for exactly 50 seconds. Be careful not to overcook, as it will become mushy.
Step 3
Rinse the blanched seomcho briefly under cold running water. Then, soak it in cold water for about 10 minutes to remove oxalic acid, which can give spinach a slightly bitter taste. This step ensures a smoother, more pleasant flavor.
Step 4
In a large bowl, combine all the seasoning ingredients: 1 Tbsp doenjang, 2 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, and 1/2 tsp minced garlic. Mix well. Using a sufficiently large bowl will make it easy to toss the spinach.
Step 5
Gently squeeze out excess water from the seomcho and add it to the bowl with the seasoning. Toss gently to distribute the seasoning evenly, then toss once more. Avoid overmixing, as this can break down the leaves. The dish is ready!
Step 6
And here is your perfectly seasoned ‘Seomcho Doenjang Muchim’! The combination of the naturally sweet seomcho and the savory doenjang is truly delightful. Enjoy this healthy and delicious side dish!
