Aromatic Windbreak Leaves Salad (Bangpungnamul Muchim)
Revitalize Your Appetite: April’s Healthy Treasure, Bangpungnamul Salad Recipe
Introducing Bangpungnamul Muchim, a fragrant and slightly bitter salad made from a special gift of nature that appears with spring. This precious wild vegetable is known for its potential to prevent strokes, and it’s a healthy side dish that will instantly bring back your appetite when it’s lacking. Enjoy a healthy and delicious meal with Bangpungnamul Muchim, packed with the freshness of spring! ^^*
Main Ingredients- 200g fresh Windbreak leaves (Bangpungnamul)
- 1 Tbsp coarse salt (for blanching)
Fragrant Seasoning Mix- 2 tsp rich Doenjang (fermented soybean paste)
- 2 Tbsp Gochujang (red chili paste)
- 0.5 Tbsp minced garlic
- 2 Tbsp plum extract or syrup
- 0.5 Tbsp vinegar
- 1 Tbsp perilla oil
- A pinch of toasted sesame seeds (to taste)
- 2 tsp rich Doenjang (fermented soybean paste)
- 2 Tbsp Gochujang (red chili paste)
- 0.5 Tbsp minced garlic
- 2 Tbsp plum extract or syrup
- 0.5 Tbsp vinegar
- 1 Tbsp perilla oil
- A pinch of toasted sesame seeds (to taste)
Cooking Instructions
Step 1
First, carefully prepare the fresh Windbreak leaves. Remove any mushy or wilted leaves. Discard any thick, tough stems that are difficult to eat. You’re done with the preparation once you’ve selected only the fresh leaves and tender stems!
Step 2
Bring a generous amount of water to a rolling boil in a large pot. Once the water is boiling vigorously, add 1 tablespoon of coarse salt, then add the prepared Windbreak leaves. Blanch for about 1 to 3 minutes. Be careful not to overcook, as they can become too soft. Immediately remove the blanched leaves from the boiling water and rinse them thoroughly under cold running water several times to cool them down and clean them. This step helps preserve the crisp texture and fresh color of the leaves.
Step 3
Now, let’s make the delicious seasoning mix. In a small bowl, combine 2 Tbsp Gochujang, 2 tsp Doenjang, 0.5 Tbsp minced garlic, 2 Tbsp plum extract, 0.5 Tbsp vinegar, and 1 Tbsp perilla oil. Finally, add a pinch of toasted sesame seeds according to your preference. Mix all the ingredients thoroughly with a spoon or whisk until well combined and smooth, ensuring there are no lumps. It’s important to mix well so that the flavors harmonize perfectly.
Step 4
Gently squeeze the blanched Windbreak leaves, which have been rinsed and drained, with both hands to remove as much excess water as possible. If too much water remains, the seasoning will taste diluted, so squeezing firmly is recommended. Place the water-squeezed leaves into the mixing bowl.
Step 5
Pour the delicious seasoning mix you prepared evenly over the Windbreak leaves. Don’t be shy with the seasoning; using all of it will ensure the flavor permeates the leaves thoroughly.
Step 6
Now, gently toss and mix the ingredients with your hands, ensuring the flavorful seasoning is evenly distributed throughout the Windbreak leaves. Avoid mixing too vigorously, as this can make the leaves mushy. The key is to toss them lightly. With this careful mixing, your aromatic and flavorful Bangpungnamul Muchim will be complete! Enjoy it with a bowl of freshly cooked hot rice.
