Fragrant Seasoned New Zealand Spinach (Acmella oleracea) with Doenjang and Gochujang
A Delicious Seasoned Spinach Dish Using May’s Seasonal Ingredient: New Zealand Spinach!
Savor the refreshing flavors of May with this delectable seasoned spinach dish! Combining the savory depth of doenjang (fermented soybean paste) and gochujang (Korean chili paste) with the nutty aroma of perilla oil, this recipe elevates seasonal New Zealand spinach into a mouthwatering side dish that perfectly complements any meal. Let’s learn how to make this simple yet nutritious delicacy!
Main Ingredients- 200g blanched New Zealand spinach (cleaned and trimmed)
Seasoning Ingredients- 1 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 tsp minced garlic
- 1 Tbsp perilla oil (Korean sesame oil)
- 1 Tbsp toasted sesame seeds (adjust to taste)
- 1 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 tsp minced garlic
- 1 Tbsp perilla oil (Korean sesame oil)
- 1 Tbsp toasted sesame seeds (adjust to taste)
Cooking Instructions
Step 1
Begin by preparing the blanched New Zealand spinach. Remove any tough stems and yellowed leaves to ensure the spinach will be tender and pleasant to eat after seasoning.
Step 2
Rinse the prepared spinach thoroughly under cold running water multiple times. This step is crucial for removing any residual dirt or impurities, ensuring the pure, fresh taste of the greens.
Step 3
Bring a generous pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Adding salt helps maintain the vibrant green color of the spinach and contributes to a crisp texture.
Step 4
Once the water is boiling vigorously, add the prepared New Zealand spinach. Blanch it for a very short time, about 30 seconds to 1 minute, over high heat. New Zealand spinach wilts quickly, so avoid overcooking to maintain its texture.
Step 5
Immediately after blanching, remove the spinach from the hot water and plunge it into a bowl of ice-cold water. This rapid cooling process stops the cooking and preserves the bright green color and crispness.
Step 6
Gently squeeze the excess water from the cooled spinach using your hands. Be careful not to press too hard, as this can make the spinach mushy. Place the lightly squeezed spinach into a mixing bowl.
Step 7
Now it’s time to add the seasonings. Sprinkle 1 tablespoon of doenjang, 1 tablespoon of gochujang, 1 teaspoon of minced garlic, 1 tablespoon of perilla oil, and 1 tablespoon of toasted sesame seeds evenly over the spinach.
Step 8
Gently mix and toss the spinach with your hands until all the ingredients are well combined and the spinach is evenly coated. Avoid vigorous mixing to prevent breaking the leaves. Taste the mixture and add a tiny pinch of salt if needed to adjust the seasoning according to your preference.
Step 9
Your delicious and fragrant seasoned New Zealand spinach is now complete! Serve it alongside rice; it’s particularly delightful when mixed into a warm bowl of rice. Enjoy your meal!
