Fragrant Spring Delight: Flavorful Seasoned Arugula Recipe
Sumi’s Side Dish Style! Rich & Flavorful Doenjang Stew and Seasoned Arugula Made with Winter Arugula
Discovering fresh winter arugula at the market, I was inspired to recreate the Doenjang Stew and Seasoned Arugula from the popular ‘Sumi’s Side Dish’ program. This recipe highlights the aromatic and slightly pungent taste of arugula, making it a perfect spring dish. Prepare to awaken your appetite with this special recipe!
1. Aromatic Arugula Salad- Fresh Arugula (Nong-i): 70g
- Korean Soy Sauce (Guk-ganjang) or Regular Soy Sauce: 1 Tbsp
- Gochujang (Korean chili paste): 1/2 Tbsp (adjust to taste)
- Minced Garlic: 1/2 Tbsp
- Toasted Sesame Seeds: 1 Tbsp
- Sesame Oil: 1 Tbsp
- Lemon Juice or Vinegar: 1/2 Tbsp (for a touch of tanginess!)
2. Rice’s Best Friend: Hearty Arugula Doenjang Stew- Doenjang (Korean soybean paste): 5 Tbsp
- Gochujang (Korean chili paste): 2 Tbsp
- Minced Garlic: 2 Tbsp
- Prepared Dried Anchovies (roasted to remove fishy smell): 70g
- Fresh Arugula (Nong-i): 70g
- Water: 1 cup (200ml)
- Onion: 1/2, finely diced
- Toasted Sesame Seeds: a pinch (for garnish)
- Doenjang (Korean soybean paste): 5 Tbsp
- Gochujang (Korean chili paste): 2 Tbsp
- Minced Garlic: 2 Tbsp
- Prepared Dried Anchovies (roasted to remove fishy smell): 70g
- Fresh Arugula (Nong-i): 70g
- Water: 1 cup (200ml)
- Onion: 1/2, finely diced
- Toasted Sesame Seeds: a pinch (for garnish)
Cooking Instructions
Step 1
【Seasoned Arugula】 First, carefully clean and prepare the fresh arugula. Bring a pot of water to a rolling boil with 1/2 Tbsp of salt. Once boiling, add the prepared arugula and blanch for about 30 seconds to 1 minute. Be careful not to overcook, as it can become mushy. Immediately transfer the blanched arugula to cold water to cool, then gently squeeze out excess water.
Step 2
Place the squeezed arugula in a bowl. Add Korean soy sauce, gochujang, minced garlic, toasted sesame seeds, and sesame oil. Gently mix with your hands until the seasonings are evenly distributed throughout the arugula.
Step 3
Finally, add the lemon juice (or vinegar) for a refreshing tang and gently toss again. Your delicious seasoned arugula, with its characteristic fragrant and slightly peppery flavor, is now ready!
Step 4
【Arugula Doenjang Stew】 Now, let’s make a hearty doenjang stew that’s perfect with rice! Thoroughly clean the dried anchovies by removing their heads and innards. Dry-roast them in a pan without oil until crispy. This process removes any fishy smell and enhances their savory flavor. It’s even better to rinse the roasted anchovies in cold water and drain them afterwards.
Step 5
Finely chop the prepared blanched arugula into about 1cm pieces. Also, finely mince the roasted anchovies. You can use a food processor for convenience.
Step 6
In a deep pot, combine 1 cup of water with doenjang and gochujang. Stir well with a spatula to ensure there are no lumps as you bring it to a simmer. It’s important to dissolve the pastes completely.
Step 7
Once the paste mixture begins to boil, add the minced anchovies, minced garlic, and the finely diced onion. The onion adds a touch of sweetness and depth, making the stew even more delicious.
Step 8
Continue to simmer over medium-low heat, stirring occasionally, until the stew reaches your desired consistency. Finally, stir in the chopped arugula and toasted sesame seeds. Your rich and savory arugula doenjang stew is complete! It’s absolutely delicious spooned over a bowl of hot rice.
