Seasoned Spring Herbs (Naengi Muchim): A Taste of Spring
Revitalize Your Appetite with Fragrant and Delicious Seasoned Spring Herbs
Introducing a recipe for fragrant seasoned spring herbs (Naengi Muchim) that lets you fully experience the essence of spring. Naengi boasts a high protein content and is rich in various vitamins and minerals, making it excellent for boosting energy. Try making this delicious seasoned herb dish easily at home to awaken your spring appetite!
Main Ingredients- 150g fresh naengi (shepherd’s purse)
- 2 Tbsp white part of green onion, finely minced
- A little red chili, for garnish
Flavorful Seasoning- 1/3 Tbsp doenjang (Korean soybean paste)
- 1/3 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp tuna extract (or Korean soup soy sauce)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds, finely ground
- 1/3 Tbsp doenjang (Korean soybean paste)
- 1/3 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp tuna extract (or Korean soup soy sauce)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds, finely ground
Cooking Instructions
Step 1
First, prepare the fragrant naengi. Gently scrape the root ends with the back of a knife to clean them, and carefully remove any wilted or yellow leaves.
Step 2
In a bowl, combine 1/3 Tbsp doenjang, 1/3 Tbsp gochujang, 1/2 Tbsp tuna extract, and 1/2 Tbsp minced garlic. Mix well to create a delicious seasoning. Add 1 Tbsp of sesame oil for an aromatic finish.
Step 3
The nutty aroma of sesame seeds will enhance the flavor of the seasoned naengi. Grind the sesame seeds finely using a mortar and pestle or a grinder until ready.
Step 4
Rinse the cleaned naengi thoroughly in cold water one more time to remove any remaining soil or debris. Gently press the rinsed naengi with your hands to remove excess water.
Step 5
Here is the fresh and vibrant naengi, after preparation and washing. It brings a feeling of spring just by looking at it.
Step 6
Now, it’s time to blanch the naengi briefly. Bring about 1 cup of water to a boil in a pot and add 1 Tbsp of salt. Add the naengi to the boiling water and blanch for just 15-20 seconds. Blanching for a short time with salt helps maintain the naengi’s vibrant green color.
Step 7
Immediately rinse the blanched naengi in cold water to cool it down, and then squeeze out as much water as possible by hand. This step ensures the naengi remains crisp and doesn’t become mushy.
Step 8
Cut the squeezed naengi into 2-3 bite-sized pieces with scissors. Cutting them into shorter lengths ensures even seasoning distribution and makes them easier to eat.
Step 9
Finely mince the white part of the green onion. Slice the red chili into thin rounds for a colorful garnish and a hint of spice.
Step 10
Place the squeezed naengi in a large bowl and add the prepared seasoning. Gently toss to coat evenly. Once seasoned, add the minced green onion and sliced red chili, and mix again lightly. Finally, sprinkle generously with the ground sesame seeds for a wonderfully nutty finish. Your delicious seasoned naengi is now complete!
