Mugwort and Tofu Salad (Ssuk Dubu Muchim)
How to Make Low-Sodium Mugwort and Tofu Salad (Ssuk Dubu Muchim)
I unexpectedly found myself with a day off! While I’m happy about the free time, I hadn’t planned anything specific to do. I even considered just relaxing, but knowing myself, I knew I wouldn’t be able to sit still. I thought about watching a movie after work, but the one I wanted to see had been out for about a month and wasn’t playing anywhere near me. Since I wasn’t interested in any other movies, I decided against it. So, what to do? I ended up doing what I often do: wandering around the market. Even though it wasn’t a market day, this market is open 365 days a year, so there’s always plenty to see. However, being tired after work, I didn’t want to spend too much time. I decided to just take a light stroll and look around. Since I didn’t have the energy or time to cook something elaborate, I decided to make the ‘Mugwort and Tofu Salad’ I had been thinking about for a few days. I bought just the mugwort and tofu needed. I bought 3,000 won worth of mugwort from my regular vegetable vendor, and she kindly gave me about 1,000 won worth extra! It was enough mugwort to make this salad and still have some left for other mugwort dishes. The method for making Mugwort and Tofu Salad is almost identical to making Crown Daisy and Tofu Salad, just with mugwort instead of crown daisy. It’s just one letter difference, but the taste is worlds apart! Let me share the recipe for this heartfelt and healthy Mugwort and Tofu Salad right now.
Ingredients- 2 handfuls of fresh mugwort (about 100-150g)
- 1 block of soft tofu (300-350g)
- 1/2 handful of almonds (about 20-30g)
- Pinch of salt (for seasoning)
Cooking Instructions
Step 1
First, to enhance the flavor and texture of the tofu, bring a pot of water to a boil, add 1/2 tablespoon of salt, and simmer the tofu for about 3 minutes. This step helps remove any beany smell from the tofu and firms it up slightly.
Step 2
Once boiled, drain the tofu well. Then, gently mash the tofu using a fork or your hands until it’s finely crumbled. It’s important to mash it thoroughly without any large lumps. For an even better texture, you can wrap the mashed tofu in cheesecloth or a clean kitchen towel and squeeze out any excess water.
Step 3
Prepare the fresh mugwort by trimming off any wilted leaves or thick stems. Rinse it thoroughly under running water several times to remove any dirt or debris. Gently wash it to preserve its wonderful fresh aroma.
Step 4
In boiling water with 1/2 tablespoon of salt, blanch the cleaned mugwort for just 15 seconds. Be careful not to overcook it, as this can diminish its flavor and nutrients. The mugwort should turn a vibrant green color; then, immediately remove it from the water.
Step 5
Quickly rinse the blanched mugwort under cold running water to stop the cooking process and preserve its bright green color. Gently squeeze out all the excess water.
Step 6
While the mugwort and tofu are draining, finely chop the almonds. The nuttiness of the almonds will add a delightful depth of flavor to the salad. Aim for a fine chop for a pleasant texture.
Step 7
Now, let’s combine everything to create the delicious salad. In a large bowl, mix together the drained blanched mugwort, the finely mashed tofu, and the chopped almonds. Taste the mixture and add a tiny pinch of salt if needed to adjust the seasoning to your preference. Your healthy and flavorful Mugwort and Tofu Salad is now complete! Enjoy the wonderful combination of soft tofu, fragrant mugwort, and crunchy almonds.
