Vibrant Rapeseed Greens Seasoned with Doenjang
Flavorful Spring Greens: Rapeseed (Haruna/Sinananpa) and Winter Greens Seasoned with Doenjang (Korean Soybean Paste)
Hello everyone! I’m Ryu-i, a Naver Food influencer. When you think of spring, one of the first things that comes to mind is fragrant rapeseed greens. When I season these fresh greens with a savory and flavorful doenjang paste, it’s so delicious that it awakens even the most dormant appetite! This easy-to-make dish, using fresh winter greens or rapeseed, will surely enrich your dining table. Let’s make it deliciously!
Main Ingredients- 300g fresh rapeseed greens (or winter greens)
- 1 Tbsp coarse salt (for blanching)
Doenjang Seasoning- 1.5 Tbsp doenjang (fermented soybean paste) (homemade or store-bought)
- 0.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sweet plum extract (maesilcheong)
- 1/3 Tbsp minced garlic (approx. 0.5 tsp)
- 1 Tbsp sesame oil
- Sesame seeds to taste (for garnish)
- 1.5 Tbsp doenjang (fermented soybean paste) (homemade or store-bought)
- 0.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sweet plum extract (maesilcheong)
- 1/3 Tbsp minced garlic (approx. 0.5 tsp)
- 1 Tbsp sesame oil
- Sesame seeds to taste (for garnish)
Cooking Instructions
Step 1
First, carefully prepare the fresh rapeseed greens (or winter greens). Remove any wilted or bruised leaves, and trim the very ends of the stems if they seem tough. Then, rinse them gently under running water a couple of times to wash away any dirt or debris.
Step 2
Bring a pot of water to a rolling boil over high heat. Once boiling, add 1 tablespoon of coarse salt to the water. Add the prepared rapeseed greens and stir gently with tongs for about 2 to 3 minutes, depending on your preference. Be careful not to over-blanch, as this can make the greens lose their crisp texture.
Step 3
Immediately after blanching, transfer the greens to a bowl of ice-cold water to shock them and stop the cooking process. This rinsing helps to keep the greens vibrant and maintain their color. Once cooled, take handfuls of the greens and squeeze out as much water as possible. Excess water can dilute the seasoning.
Step 4
Place the squeezed greens on a cutting board and cut them into bite-sized pieces, about 3-4 cm in length. Loosen any clumps of greens with your fingers to ensure the seasoning will be evenly distributed.
Step 5
In a mixing bowl, combine the doenjang, gochujang, plum extract, and minced garlic. Mix these ingredients well to create the seasoning paste. Set aside the sesame oil and sesame seeds for later. If the paste seems too thick, you can add a splash of water or a little bit of the liquid released from the greens.
Step 6
Add the chopped rapeseed greens to the prepared seasoning paste. Now, using your fingertips, gently toss and mix the greens with the seasoning. Apply just enough pressure to coat the greens evenly without mashing them. It’s important to mix them thoroughly so every strand is well-seasoned.
Step 7
Finally, drizzle in 1 tablespoon of sesame oil and sprinkle with sesame seeds. After adding the sesame oil, toss very lightly, just once or twice, to incorporate it without losing its fragrance. Now, your fragrant and delicious seasoned rapeseed greens are ready to be enjoyed!
