Crispy Saltwort Salad with Soy Dressing
Delicious Saltwort Salad Seasoned with Soy Sauce
I’ve become so fond of the unique texture of saltwort, I’m trying all sorts of recipes! Today, I’m making a simple yet flavorful salad seasoned with soy sauce, making it palatable even for children, much like spinach. This recipe highlights the natural crispiness of saltwort while adding a gentle umami depth.
Main Ingredients- 1/2 bag Saltwort (approx. 100-150g)
- A small amount of scallions (white parts preferred, optional)
Seasoning- 1 Tbsp Korean soy sauce (Guk-ganjang)
- 1/2 tsp minced garlic
- 1/2 tsp toasted sesame seeds
- A little sesame oil (about 1 tsp)
- 1 Tbsp Korean soy sauce (Guk-ganjang)
- 1/2 tsp minced garlic
- 1/2 tsp toasted sesame seeds
- A little sesame oil (about 1 tsp)
Cooking Instructions
Step 1
First, thoroughly wash the saltwort under running water. Bring a pot of water to a boil, then quickly blanch the saltwort for just about 10-20 seconds – don’t overcook it, or it will become mushy. Immediately transfer the blanched saltwort to cold water to cool it down and preserve its crisp texture.
Step 2
Gently squeeze out as much water as possible from the cooled saltwort. Excess water can dilute the dressing. Once drained, cut the saltwort into bite-sized pieces, about 3-4 cm in length.
Step 3
Place the prepared saltwort in a bowl. Add the Korean soy sauce and minced garlic. If you don’t have Korean soy sauce, regular soy sauce or salt can be used, but Korean soy sauce offers a deeper, milder umami flavor. Gently toss the ingredients with your hands to ensure the seasoning is evenly distributed. Be careful not to mash the saltwort.
Step 4
Finally, add the sesame oil and toasted sesame seeds and toss lightly one more time. The nutty aroma of sesame oil and the crunch of sesame seeds will enhance the overall flavor. For an extra touch of freshness, you can add some finely chopped scallions.
