Spicy Leaf Vegetable Seasoned with Doenjang (Korean Soybean Paste)
Delicious Spicy Leaf Vegetable Salad with Doenjang – A Flavorful Spring Delicacy
Today, we’re making a delightful seasoned spicy leaf vegetable dish using doenjang (Korean soybean paste) with a touch of gochujang (Korean chili paste). This dish is wonderfully refreshing, especially when your appetite wanes during the summer. Serve it generously in a large bowl and mix it with rice for an incredibly satisfying meal! The slightly bitter yet savory taste is truly addictive.
Main Ingredients- 300g blanched spicy leaf vegetables
- 1 Tbsp coarse sea salt (for blanching)
Seasoning Ingredients- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp fish sauce or anchovy sauce (tuna extract)
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp oligosaccharide or corn syrup
- 1 Tbsp toasted sesame seeds (sesame powder)
- 1 Tbsp perilla oil (deulgireum) or sesame oil
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp fish sauce or anchovy sauce (tuna extract)
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp oligosaccharide or corn syrup
- 1 Tbsp toasted sesame seeds (sesame powder)
- 1 Tbsp perilla oil (deulgireum) or sesame oil
Cooking Instructions
Step 1
First, bring a large pot of water to a rolling boil. Once boiling, add 1 tablespoon of coarse sea salt and carefully blanch the spicy leaf vegetables. Avoid overcooking; they should be bright green and slightly softened but still retain a bit of crispness. Blanch for about 30 seconds to 1 minute.
Step 2
While the vegetables are blanching, in a large mixing bowl, combine all the seasoning ingredients: 1/2 tablespoon gochujang, 1/2 tablespoon doenjang, 1 tablespoon fish sauce, 1 tablespoon minced garlic, 1 tablespoon plum extract, and 1 tablespoon oligosaccharide. Mix them thoroughly until well combined.
Step 3
Drain the blanched spicy leaf vegetables and rinse them under cold water. Gently squeeze out as much excess water as possible. Add the squeezed vegetables to the bowl with the seasoning. Gently mix with your hands, tossing and coating the leaves evenly. Be careful not to mash the leaves. If you like, you can also add some finely chopped scallions at this stage and mix again. Finally, add 1 tablespoon of toasted sesame seeds and 1 tablespoon of perilla oil, and give it one last gentle toss. This final step will enhance the nutty aroma and flavor.
Step 4
Transfer the seasoned spicy leaf vegetables to a serving dish. Sprinkle a little extra toasted sesame seeds on top for a decorative finish and added flavor.
Step 5
This seasoned spicy leaf vegetable dish offers a delightful balance of slightly bitter and savory notes, making it an excellent appetite stimulant, especially during warmer months or when you’re not feeling particularly hungry.
Step 6
I remember not enjoying these leafy vegetables much when I was younger, but now I find them incredibly delicious! This doenjang-seasoned spicy leaf dish, especially when made with fresh spring greens, always brings back fond memories. The taste is so good that my chopsticks move lightning-fast every time I eat it.
Step 7
Vegetable side dishes like this are always satisfying and never get boring. It’s interesting how my palate has changed over the years; what I didn’t appreciate before, I now find immensely flavorful. Perhaps it’s a sign of aging? Regardless, these seasonal greens are a wonderful way to enjoy a healthy and delicious meal.
