Fragrant and Fresh Purslane Salad
Unlock Deliciousness: How to Make Purslane Salad with Authentic Homemade Soybean Paste
Today, I’ve prepared a delightful side dish: Purslane Salad (Bireumnamul Muchim). While I enjoy various cuisines, I have a special fondness for Korean food, particularly lightly seasoned vegetable salads. Among all the delicious vegetable dishes, Purslane Salad holds a special place in my heart. Although I often make other vegetable salads like spinach, I decided to make Purslane Salad today after a long time. Purslane is typically available from early summer to late summer, but nowadays, you can easily find it in supermarkets even during winter. I considered making it as a light and refreshing salad, but I discovered a very appealing homemade soybean paste (Doenjang) in my refrigerator. This inspired me to create a flavorful mix of soybean paste and red pepper paste, resulting in a truly satisfying dish. If you want to hear rave reviews about your Purslane Salad, follow my carefully prepared recipe step by step. For your information, the soybean paste I used was a homemade variety given to me by a colleague of my mother’s.
Main Ingredients- Fresh Purslane, 5 handfuls (approx. 200-250g)
- Coarse salt, a pinch (for blanching)
Seasoning Ingredients- Homemade Doenjang (Soybean Paste), 1 Tbsp (or store-bought)
- Gochujang (Red Pepper Paste), 1/2 Tbsp
- Plum Extract or Oligosaccharide, 1/2 Tbsp (adjust sweetness)
- Minced Garlic, 1/2 Tbsp
- Sesame Oil, 1/2 Tbsp (for nutty aroma)
- Toasted Sesame Seeds, 1/2 Tbsp (sesame powder)
- Homemade Doenjang (Soybean Paste), 1 Tbsp (or store-bought)
- Gochujang (Red Pepper Paste), 1/2 Tbsp
- Plum Extract or Oligosaccharide, 1/2 Tbsp (adjust sweetness)
- Minced Garlic, 1/2 Tbsp
- Sesame Oil, 1/2 Tbsp (for nutty aroma)
- Toasted Sesame Seeds, 1/2 Tbsp (sesame powder)
Cooking Instructions
Step 1
First, inspect the purslane. Trim any tough stems or wilted parts. Specifically, remove the fibrous ends of the stems. Wash the purslane thoroughly under running water 3-4 times to ensure all dirt and debris are removed. It’s crucial to wash greens meticulously to avoid any grit.
Step 2
Now, it’s time to blanch the purslane. Bring a pot of water to a rolling boil and add a pinch of coarse salt. This step helps the purslane maintain its vibrant green color and adds a subtle seasoning. Add the prepared purslane to the boiling water and blanch for approximately 20 seconds. Be careful not to over-blanch, as it will become mushy and lose its crisp texture.
Step 3
Immediately after blanching, transfer the purslane to a bowl of cold running water and rinse thoroughly to cool it down completely. This process preserves the purslane’s signature crispness and vibrant color. Once cooled, gently squeeze out excess water with your hands. Leaving too much water will dilute the seasoning.
Step 4
Place the well-drained purslane in a mixing bowl. Add all the prepared seasoning ingredients: Doenjang, Gochujang, plum extract, minced garlic, sesame oil, and toasted sesame seeds. Gently mix and toss the ingredients with your hands until the seasoning is evenly distributed throughout the purslane. Taste and adjust if needed by adding a little more Doenjang or salt. Enjoy your fragrant and delicious spring vegetable side dish!
