Aromatic Spring Delight: Neng-i (Field Mustard) Soybean Paste Salad Recipe
Spring Seasonal Specialty: A Flavorful Neng-i Soybean Paste Salad Recipe to Boost Your Appetite
Follow the trusted recipe from ‘Haengun’s Famous Home Cooking 200’ to welcome a healthy spring! I had fresh Neng-i at home and decided to try this recipe. The savory and rich soybean paste dressing combined with the fragrant Neng-i is a perfect match for rice, making it a delicious side dish that will awaken your appetite. Let’s make this delightful Neng-i salad!
Main Ingredients
- 200g fresh Neng-i (Field Mustard Greens)
- 1/2 Tbsp coarse sea salt (for blanching)
- 1 Tbsp soybean paste (Doenjang, for seasoning)
Seasoning Ingredients
- 1 Tbsp Doenjang (soybean paste)
- 0.5 Tbsp Gochujang (red pepper paste)
- 0.5 Tbsp Gochugaru (red pepper flakes)
- 1 Tbsp Maesilcheong (green plum syrup)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1 tsp minced garlic (adjust to taste)
- A small amount of chopped green onion (white parts preferred)
- 1 Tbsp Doenjang (soybean paste)
- 0.5 Tbsp Gochujang (red pepper paste)
- 0.5 Tbsp Gochugaru (red pepper flakes)
- 1 Tbsp Maesilcheong (green plum syrup)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1 tsp minced garlic (adjust to taste)
- A small amount of chopped green onion (white parts preferred)
Cooking Instructions
Step 1
Gently rinse the fresh Neng-i several times in clean running water, shaking it softly. At this time, carefully remove any wilted or damaged leaves along with any dirt.
Step 2
Neng-i often has dirt trapped between its leaves and roots. Use the side of a knife to gently scrape away the dirt from the root area. Trim any tough stems, leaving about 0.5cm. Thoroughly cleaning the roots will enhance the flavor.
Step 3
Bring 500ml of water and 1/2 Tbsp of coarse sea salt to a rolling boil in a pot. Once boiling, add the prepared Neng-i and blanch for a very short time, about 20-30 seconds. This is crucial to remove any bitterness while preserving its fresh aroma.
Step 4
Quickly remove the blanched Neng-i and rinse it under cold water to cool it down. Squeeze out as much water as possible. This ensures the dressing adheres well without being watery.
Step 5
Place the squeezed Neng-i in a bowl. Add all the prepared seasoning ingredients: 1 Tbsp Doenjang, 0.5 Tbsp Gochujang, 0.5 Tbsp Gochugaru, 1 Tbsp Maesilcheong, 1 Tbsp toasted sesame seeds, 1 Tbsp sesame oil, minced garlic, and chopped green onion.
Step 6
Now, put on gloves and gently mix the Neng-i with the seasonings by massaging them together. Be sure to mix thoroughly, ensuring the Doenjang and Gochujang are evenly distributed and don’t clump. This even distribution is the key to a delicious flavor.
Step 7
Serve the completed Neng-i Doenjang salad on a plate. If you usually make Neng-i salad with just salt and sesame oil, try this richer version with the savory blend of Doenjang and spicy Gochujang for a deeper flavor! It’s also fantastic mixed with rice. Complete a healthy meal with this fragrant spring vegetable.
