Nutrient-Rich and Delicious Blanched Amaranth Greens (Bireumnamul Muchim) Recipe
A Nutritious Summer Side Dish: Flavorful Blanched Amaranth Greens
Packed with Omega-3 fatty acids and potassium, this blanched amaranth greens dish is excellent for preventing osteoporosis and promoting bone health. We’ve made a savory and slightly spicy seasoned version that is both nutritious and delicious. It’s a perfect side dish for when your appetite is low during the summer.
Main Ingredients- Amaranth Greens (Bireumnamul) 400g (Choose fresh and tender leaves)
- Coarse Sea Salt 1 Tbsp (for blanching)
Seasoning Ingredients- Gochugaru (Korean Chili Flakes) 2 Tbsp (adjust to your spice preference)
- Guk-ganjang (Soup Soy Sauce) 2 Tbsp (adds a savory depth)
- Minced Garlic 1 Tbsp (for a pungent flavor)
- Chopped Green Onion 4 Tbsp (adds sweetness and freshness)
- Perilla Oil (Deulgireum) 2 Tbsp (key for nutty flavor; sesame oil can be substituted)
- Toasted Sesame Seeds 1 Tbsp (for garnish and nutty aroma)
- Gochugaru (Korean Chili Flakes) 2 Tbsp (adjust to your spice preference)
- Guk-ganjang (Soup Soy Sauce) 2 Tbsp (adds a savory depth)
- Minced Garlic 1 Tbsp (for a pungent flavor)
- Chopped Green Onion 4 Tbsp (adds sweetness and freshness)
- Perilla Oil (Deulgireum) 2 Tbsp (key for nutty flavor; sesame oil can be substituted)
- Toasted Sesame Seeds 1 Tbsp (for garnish and nutty aroma)
Cooking Instructions
Step 1
First, trim the tough stems of the amaranth greens. Remove any wilted leaves or debris. Wash the greens thoroughly under running water to remove any dirt. Gently press the washed greens to remove excess water.
Step 2
Fill a pot with plenty of water, enough to submerge the greens, and bring it to a boil over high heat. Once the water is at a rolling boil, add 1 tablespoon of coarse sea salt. Adding salt helps to maintain the vibrant color of the greens and ensures a crisp texture.
Step 3
Carefully add the prepared amaranth greens to the boiling water. Submerge the stem ends first, and blanch for about 1 minute only. Be careful not to over-blanch, as this will make the greens mushy and affect the taste. Adhering to the time is crucial.
Step 4
Immediately rinse the blanched amaranth greens under cold water to cool them down. This step helps to keep the greens crisp and stops the cooking process from residual heat. After rinsing, drain the greens thoroughly in a colander. Excess water can dilute the seasoning.
Step 5
Cut the drained amaranth greens into bite-sized pieces, approximately 3-4 cm long. Cutting them to this length will make them easier to eat.
Step 6
In a large mixing bowl, combine the chopped amaranth greens with all the prepared seasoning ingredients. Add 2 Tbsp gochugaru, 2 Tbsp guk-ganjang, 1 Tbsp minced garlic, 4 Tbsp chopped green onion, 2 Tbsp perilla oil for that rich nutty flavor, and 1 Tbsp toasted sesame seeds.
Step 7
Gently mix and toss the ingredients with your hands until everything is well combined and the seasoning is evenly distributed. Be careful not to mash the greens. Once everything is nicely seasoned, your nutritious and delicious blanched amaranth greens are ready! Serve immediately and enjoy.
