Fragrant Seasoned Wild Parsley Salad (Bangpum Namul Muchim)
Boost Your Health This Spring with a Delicious Wild Parsley Salad
Have you heard of Bangpum Namul? As spring arrives, we start looking for fresh edible greens. This is the perfect season to enjoy this delicious wild parsley salad, packed with nutrients to help you stay healthy. I hope you can find your well-being by indulging in this seasonal delicacy!
Main Ingredients- 1 bundle of Bangpum Namul (Wild Parsley), choose fresh and tender ones
- 1 tablespoon salt (for blanching)
- Water, as needed
Seasoning Ingredients- 2 tablespoons Gochugaru (Korean chili powder)
- 2 tablespoons Jin-ganjang (Korean soy sauce)
- 2 tablespoons Vinegar
- 2 tablespoons Maesilcheong (Plum Extract/Syrup) – adds sweetness and depth
- 2 tablespoons Oligodang (Oligosaccharide syrup) – for gloss and sweetness adjustment
- 2 tablespoons Gochugaru (Korean chili powder)
- 2 tablespoons Jin-ganjang (Korean soy sauce)
- 2 tablespoons Vinegar
- 2 tablespoons Maesilcheong (Plum Extract/Syrup) – adds sweetness and depth
- 2 tablespoons Oligodang (Oligosaccharide syrup) – for gloss and sweetness adjustment
Cooking Instructions
Step 1
Prepare the Bangpum Namul, capturing the essence of spring. The wild parsley available these days is wonderfully tender, making it delicious even when eaten raw. However, if you find the stems to be slightly thick or tough, you can cut them into bite-sized pieces or use only the leaves for a more delicate texture.
Step 2
Rinse the Bangpum Namul thoroughly under running water 2 to 3 times to remove any residual dirt or debris. Proper cleaning is key to enjoying the fresh, vibrant taste of this seasonal green.
Step 3
Bring a pot of water to a rolling boil. Once boiling, add 1 tablespoon of salt. Adding salt to the boiling water helps the greens retain their bright green color and seasons them subtly.
Step 4
When the salted water is vigorously boiling, carefully add the prepared Bangpum Namul. Immediately turn off the heat. Use chopsticks to gently stir the greens, allowing them to submerge in the hot water. This will wilt them perfectly without overcooking. Avoid boiling for too long, as it can diminish the crisp texture and nutritional value.
Step 5
Remove the blanched Bangpum Namul from the hot water and rinse it immediately under cold running water. This rapid cooling process helps to preserve its vibrant green color and maintain its crisp texture. Gently squeeze out excess water; avoid wringing too hard, which can make the greens mushy. Just a gentle press is enough to remove most of the water.
Step 6
Now, let’s prepare the delicious dressing! In a bowl, combine 2 tablespoons of Gochugaru, 2 tablespoons of Oligodang, 2 tablespoons of Jin-ganjang, 2 tablespoons of Maesilcheong, and 2 tablespoons of vinegar. Mix them well. The key to this recipe is the Maesilcheong! If you don’t have plum extract, feel free to substitute with other fruit syrups like peach or apple syrup. These syrups add a subtle sweetness and a wonderful depth of flavor, elevating the dish.
Step 7
Place the drained Bangpum Namul into a stainless steel bowl. Add all the prepared seasoning mixture. Gently toss and mix the greens with the dressing until evenly coated. Be gentle to avoid bruising the delicate leaves.
Step 8
Finally, add 2 tablespoons of sesame oil for an extra layer of fragrance. Toss lightly one more time. Your fragrant and flavorful Bangpum Namul Muchim is now ready! Enjoy this taste of spring with a bowl of warm rice.
