Aromatic Arugula Salad (Namul Muchim) Recipe
How to Make a Fragrant Arugula Salad
While store-bought arugula can be quite pricey, making it into a seasoned salad (namul) is a wonderful way to utilize it, especially if you’ve received a large bunch or have some tough stalks. This recipe transforms arugula into a delightful side dish, perfect for awakening your appetite.
Main Ingredients- 1kg Arugula
Seasoning Ingredients- 3.5 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 0.5 tsp Salt
- A pinch of MSG (optional)
- 2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Minced Garlic (generous amount)
- 2 Tbsp Chopped Scallions
- 3.5 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 0.5 tsp Salt
- A pinch of MSG (optional)
- 2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Minced Garlic (generous amount)
- 2 Tbsp Chopped Scallions
Cooking Instructions
Step 1
First, wash the fresh arugula thoroughly under running water to remove any dirt or debris. This step is crucial for a clean and pleasant taste.
Step 2
Bring a pot of water to a rolling boil and add 1 tsp of salt. Carefully add the arugula stems first and blanch for about 30 seconds, as they can be slightly tougher than the leaves. Then, add the leaves and blanch for another 10-20 seconds. This quick blanching helps retain the arugula’s crisp texture. Be careful not to overcook, as it can become mushy.
Step 3
Immediately transfer the blanched arugula to cold water to stop the cooking process and cool it down. Gently squeeze out as much excess water as possible using both hands. Properly draining is essential to prevent the salad from becoming watery and bland.
Step 4
Once drained, cut the arugula into bite-sized pieces, approximately 4-5 cm (about 1.5-2 inches) in length. Cutting them too small might diminish the texture, so aim for a moderate size.
Step 5
In a large bowl, combine the cut arugula with 3.5 Tbsp of soy sauce for soup, a generous 1 Tbsp of minced garlic, 0.5 tsp of salt, and a pinch of MSG (about 1/4 tsp) for added umami. Gently toss and mix the ingredients with your hands until well combined. The key is to mix gently to avoid bruising the leaves.
Step 6
Finally, add 2 Tbsp of sesame oil and 1 Tbsp of toasted sesame seeds. Mix gently once more. Adding the sesame oil and seeds at the end preserves their fragrant aroma and flavor.
Step 7
Your delicious and aromatic arugula namul muchim is ready! Serve it elegantly on a plate and enjoy this fresh, flavorful dish. Bon appétit!
Step 8
When enjoyed as a salad, arugula is less sweet than spinach but offers a distinct, fresh, and slightly peppery aroma. If the arugula’s unique flavor is a bit strong for you, try using it as a filling for kimbap (seaweed rice rolls). Mixed with other ingredients, its aroma softens, making it taste very similar to spinach salad.
