Aromatic Spring Vegetable Namul: Seasoned Field Mustard Greens (Naengi Muchim)
Super Simple Recipe for Appetizing Seasoned Field Mustard Greens
I truly love making various vegetable side dishes, and this time I’ve made a dish using ‘naengi’ (field mustard greens). Since naengi can also be used for doenjang-jjigae (soybean paste stew), I decided to make both a stew and a seasoned salad. Let’s make this healthy and delicious naengi dish!
Ingredients
- 1 bunch fresh naengi (approx. 100g)
- 1.5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp sugar
- 0.5 tsp fermented shrimp paste (saeu-jeot), finely minced
- A dash of vinegar (adjust to taste)
- A drizzle of sesame oil
- A sprinkle of toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the naengi. I have one bunch of naengi from the supermarket. I should have cooked it sooner, but I left it in the fridge for a few days, so some leaves have become a bit wilted. I used most of this naengi for a soybean paste stew and about one bunch for this seasoned salad. Begin by rinsing the naengi under running water.
Step 2
Next, remove any wilted or damaged leaves. Scrape off any dirt or debris from the fine roots using the back of a knife. Also, gently scrape away the darkish parts between the roots and leaves for a cleaner appearance.
Step 3
Fill a bowl with enough water to cover the naengi and let it soak for about 30 minutes. Soaking helps the naengi regain its freshness and allows any remaining soil to settle at the bottom of the bowl. Since I bought mine from the market, not much soil came out, but it’s still a good practice.
Step 4
While the naengi is soaking, let’s prepare the seasoning. In a separate bowl, combine 1.5 tablespoons of red pepper flakes, 1 tablespoon of plum extract for a touch of sweetness, and 0.5 tablespoon of sugar. For seasoning, we’ll use fermented shrimp paste. Finely mince the shrimp paste and add an appropriate amount. I used about 0.5 teaspoon of minced shrimp paste.
Step 5
After soaking for about 30 minutes, take the naengi out and rinse it once more under running water. Gently squeeze out excess water, then chop the naengi into bite-sized pieces (about 3-4 cm long).
Step 6
Now, add the chopped naengi to the prepared seasoning and gently mix it well. It’s a bit disappointing that I couldn’t use more naengi for the salad as I used a lot for the stew, but even this amount will make a delicious seasoned dish!
Step 7
Once the naengi is well-coated with the seasoning, add a dash of vinegar for a touch of acidity. Adjust the amount to your preference.
Step 8
Taste and adjust the seasoning if necessary. If it tastes good, drizzle in some sesame oil and sprinkle with toasted sesame seeds. And there you have it – your seasoned naengi is ready!
Step 9
Ta-da! Our seasoned naengi is complete! This is truly a simple and easy recipe. It’s wonderful because you can really taste the aromatic essence of the naengi. Eating this nutritious vegetable as a seasoned salad, rather than just in a stew, makes me feel even healthier. It’s best to mix the naengi just before serving to prevent it from becoming soggy, so make it right before you plan to eat it. 🙂
Step 10
This dish is so simple to make that it’s perfect for when you have a reduced appetite. Seasoned naengi, enjoyed with a bowl of hot rice, is absolutely delicious! It’s good for your health and packed with nutrients. Try making this wonderful naengi dish now!
