Spring’s Green Treasure: Seasoned Wind (Bangpungnamul) with Doenjang
Create a Healthy Side Dish: Bangpungnamul Seasoned with Doenjang, Featuring its Distinct Bitter Aroma and Flavor
This is a recipe for Bangpungnamul (wind herb) seasoned with doenjang, a nutritious and easy-to-make side dish. It’s known for its detoxifying properties, making it a great choice to consume on days filled with yellow dust or fine dust. This seasonal namul will invigorate your appetite.
Main Ingredients for Bangpungnamul Doenjang Seasoning- 1 bunch of Bangpungnamul (cleaned and trimmed)
- 1/2 Tbsp minced garlic
- 1/4 stalk of green onion (finely chopped)
Doenjang Seasoning Ingredients- 1 Tbsp Doenjang (Korean fermented soybean paste)
- 1/2 Tbsp minced garlic
- 1 Tbsp Tuna Extract (adds umami)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Maesil Extract (plum extract, adds sweetness and flavor)
- 1 Tbsp Sesame Oil
- A pinch of sesame seeds (for nutty flavor and garnish)
- 1 Tbsp Doenjang (Korean fermented soybean paste)
- 1/2 Tbsp minced garlic
- 1 Tbsp Tuna Extract (adds umami)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Maesil Extract (plum extract, adds sweetness and flavor)
- 1 Tbsp Sesame Oil
- A pinch of sesame seeds (for nutty flavor and garnish)
Cooking Instructions
Step 1
First, prepare the Bangpungnamul. Trim off the tough ends of the stems and remove any stray weeds. Rinse it gently two to three times under running water and lightly squeeze out excess moisture. Today’s Bangpungnamul was in great condition, so there wasn’t much trimming needed!
Step 2
Bring a generous amount of water to a rolling boil in a pot and add a pinch of salt. Once boiling, add the prepared Bangpungnamul and blanch for about 2 minutes. Be careful not to overcook, as the delicate leaves will soften quickly.
Step 3
Immediately rinse the blanched Bangpungnamul under cold running water to cool it down and preserve its crisp texture. Gently squeeze out any excess water.
Step 4
Now, let’s make the delicious doenjang seasoning. In a bowl, combine the doenjang, minced garlic, tuna extract, gochugaru, maesil extract, and sesame oil. Mix well. Taste and adjust the seasoning as needed.
Step 5
Cut the squeezed Bangpungnamul into 2-3 bite-sized pieces. Cutting them too small might affect the texture, so aim for a moderate size. Add these pieces to the prepared doenjang seasoning.
Step 6
Gently mix the Bangpungnamul with the doenjang seasoning until well combined. It’s important to toss them gently to ensure the seasoning coats all the leaves without mashing the herb.
Step 7
Finally, garnish with finely chopped green onions and a sprinkle of toasted sesame seeds for a beautiful finish. Crushing the sesame seeds slightly before sprinkling will enhance their nutty aroma.
Step 8
Enjoy this Bangpungnamul Doenjang Seasoning, featuring a delightful balance of its slightly bitter, aromatic flavor and the savory doenjang dressing. It’s a perfect spring delicacy!
