Refreshing and Aromatic Blanched Amaranth Salad (Bireum Namul Muchim)
Easy Side Dish: How to Make Delicious Blanched Amaranth Salad
I made a delightful blanched amaranth salad! This simple yet flavorful dish is perfect as a refreshing side, bringing a taste of fresh greens to your table.
Main Ingredients- 1 bunch fresh amaranth (Bireum Namul)
- 0.5 Tbsp minced garlic
- 1 to 1.5 Tbsp soy sauce (or fish sauce)
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds or ground sesame seeds
Cooking Instructions
Step 1
Thoroughly wash the fresh amaranth under running water multiple times to remove any dirt or debris. It’s important to rinse it carefully. Once cleaned, place the amaranth in a colander to drain excess water well.
Step 2
Bring a pot of water to a boil with a pinch of salt (about 0.5 teaspoon). Once the water is boiling, add the prepared amaranth and blanch it briefly. Amaranth cooks very quickly, so aim for about 30 seconds to 1 minute of blanching. Overcooking will make it mushy.
Step 3
Immediately transfer the blanched amaranth to a bowl of cold water to stop the cooking process and cool it down. Rinsing in cold water helps maintain its crisp texture. Gently squeeze out as much water as possible from the amaranth by gathering it with your hands. Excess water can dilute the seasoning.
Step 4
Place the drained amaranth in a mixing bowl. Add minced garlic (0.5 Tbsp), soy sauce (1 to 1.5 Tbsp, adjust to your taste), sesame oil (1 Tbsp), and toasted sesame seeds (1 tsp). If you prefer a spicy flavor, add a tiny bit of gochujang, or for a deeper savory note, add a small amount of doenjang. Gently toss and mix everything together with your hands, ensuring the seasonings are evenly distributed without crushing the delicate greens. Mix gently to coat each strand.
