Velvety Young Mallow Leaves with Savory Soybean Paste Dressing
A Spring Delight: Young Mallow Leaves Seasoned with Soybean Paste
I made a delicious seasoned dish using young mallow shoots gifted from my in-laws! This recipe transforms fresh, tender spring greens into a flavorful side dish that’s both healthy and incredibly satisfying.
Main Ingredients- Generous 2 handfuls of fresh young mallow shoots
Seasoning- 1 Tbsp Korean soybean paste (Doenjang)
- 1/2 Tbsp sugar
- 1 tsp minced garlic
- 1/2 tsp sesame seeds
- 1 tsp sesame oil
- 1 Tbsp Korean soybean paste (Doenjang)
- 1/2 Tbsp sugar
- 1 tsp minced garlic
- 1/2 tsp sesame seeds
- 1 tsp sesame oil
Cooking Instructions
Step 1
First, prepare the young mallow shoots. Since they are very tender and delicate, you don’t need to cut them too finely. Just a single cut in the middle is enough. Blanch them in boiling salted water for about 3 minutes until they turn a vibrant green and become tender. Immediately rinse them under cold water to cool them down and stop the cooking process.
Step 2
Gently squeeze out the water from the blanched mallow shoots. It’s best to leave a little moisture behind rather than squeezing them completely dry. This helps the soybean paste dressing adhere better. In a bowl, combine the soybean paste, sugar, minced garlic, sesame seeds, and sesame oil to make the seasoning. Once the dressing is well mixed, add the lightly squeezed mallow shoots and gently toss them with your hands until evenly coated. Be careful not to mash the delicate leaves.
Step 3
Finally, transfer the seasoned young mallow leaves to a pretty serving dish. This delightful spring side dish, Young Mallow Shoots Seasoned with Soybean Paste, is now ready to be enjoyed! It pairs wonderfully with a warm bowl of rice.
