Crispy Radish Greens with Doenjang (Soybean Paste) Salad
Delicious Doenjang-Seasoned Radish Greens Salad using Thinned Young Radish Tops
Recently, I thinned out some radish seeds I had planted for kimchi because they were growing too closely together. Even though they were newly planted, I ended up with a basketful after trimming them. Whether you make them into a salad or a soup with doenjang, these greens are a perfect accompaniment to rice! I’ve made a delicious doenjang salad with these young radish greens, perfect for a side dish. Here’s how to make this delightful and refreshing salad.
Main Ingredients- Thinned Radish Greens (Blanched) 200g
- Green Onion 1/2 stalk
- Coarse Sea Salt 1 Tbsp (for blanching)
Seasoning Ingredients- Doenjang (Korean Soybean Paste) 1 Tbsp
- Sesame Seeds (crushed) 1 Tbsp
- Gochujang (Korean Chili Paste) 1 Tbsp
- Maesil Cheong (Plum Extract) 1 Tbsp
- Minced Garlic 1 Tbsp
- Honey 1 Tbsp
- Sesame Oil 1 Tbsp
- Doenjang (Korean Soybean Paste) 1 Tbsp
- Sesame Seeds (crushed) 1 Tbsp
- Gochujang (Korean Chili Paste) 1 Tbsp
- Maesil Cheong (Plum Extract) 1 Tbsp
- Minced Garlic 1 Tbsp
- Honey 1 Tbsp
- Sesame Oil 1 Tbsp
Cooking Instructions
Step 1
First, carefully trim the thinned radish greens by cutting off only the root part. You should have about a handful.
Step 2
Bring a pot of water to a rolling boil and add 1 Tbsp of coarse sea salt. Once boiling, add the trimmed radish greens and blanch them for a very short time, just long enough to turn them over once. (About 30 seconds to 1 minute, adjust based on thickness). Immediately rinse the blanched greens under cold water to cool them down. Then, using both hands, squeeze out as much water as possible.
Step 3
Once the water is squeezed out, cut the radish greens into bite-sized pieces (about 2-3 cm long). This helps the seasoning penetrate evenly and makes them taste better.
Step 4
In a bowl, combine the doenjang, crushed sesame seeds, gochujang, maesil cheong, minced garlic, honey, and sesame oil. Mix well until the seasonings are smoothly combined.
Step 5
Add the squeezed and cut radish greens to the prepared seasoning mix. Gradually add the seasoning while gently tossing the greens. It’s best to add the seasoning little by little and taste as you go, rather than adding it all at once.
Step 6
Gently mix the greens with the seasoning using your hands, ensuring the seasoning coats them evenly. It’s important to mix gently to maintain the crispiness. When mixed this way, they become wonderfully savory and crisp.
Step 7
Transfer the finished radish green salad to a serving dish. Sprinkle with some toasted sesame seeds for an extra nutty aroma. Your delicious radish green salad is now ready!
Step 8
This thinned radish greens salad is wonderfully crisp, refreshing, and savory. Served over warm rice, it’s an absolute delight! It’s a taste that will revive even the most dormant appetite.
Step 9
The taste of radishes thinned from your own garden is truly special. While I enjoyed them as a salad with doenjang and gochujang today, I realized that just growing the radish greens from seeds would be a wonderful option too. Experience the joy of growing and eating fresh vegetables!
