Savory Arrowroot Salad with Tofu and Soybean Paste (Chamnamul Dubu Doenjang Muchim)
Arrowroot and Tofu Salad with Soybean Paste Dressing: A Harmonious Blend of Fragrance and Richness
Introducing Chamnamul Dubu Doenjang Muchim, a delightful side dish that pairs the fresh, aromatic flavor of arrowroot (chamnamul) with the creamy richness of tofu, all tossed in a savory soybean paste dressing. This recipe is simple yet packed with nutrition, perfect for completing your healthy and delicious meal.
Main Ingredients- 2 bags fresh arrowroot (chamnamul) (approx. 700g per bag)
- 1/2 block firm tofu (approx. 150-200g)
Tofu Seasoning- 1/3 tsp salt
- 1/3 tsp sugar
- 1/2 tsp sesame oil
Arrowroot Dressing- 3 Tbsp soybean paste (doenjang)
- 1 tsp minced garlic
- 1/2 ~ 1 Tbsp sugar (adjust to taste)
- 1 Tbsp sesame oil
- 1/3 tsp salt
- 1/3 tsp sugar
- 1/2 tsp sesame oil
Arrowroot Dressing- 3 Tbsp soybean paste (doenjang)
- 1 tsp minced garlic
- 1/2 ~ 1 Tbsp sugar (adjust to taste)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Freshness is key for chamnamul! Trim any yellow ends from the stems and pick out any wilted or bruised leaves. Rinse gently 2-3 times in cold water to remove any dirt, then drain well in a colander.
Step 2
Blanch the tofu in boiling salted water (3 liters of water with 1 Tbsp salt) for about 3 minutes. This helps firm up the tofu, preventing it from breaking apart and enhancing its texture. After removing the tofu, blanch the chamnamul in the same water for just 1 minute. This retains the crispness of the arrowroot while removing any slight bitterness.
Step 3
Immediately rinse the blanched chamnamul in cold water to cool it down. Gently squeeze out excess water with your hands. Cut the chamnamul into bite-sized pieces, about 5cm in length.
Step 4
Drain the blanched tofu thoroughly in a colander. Mash the tofu gently using a fork or spoon; this allows it to absorb the seasonings better and makes it more delicious.
Step 5
Season the mashed tofu with the salt, sugar, and sesame oil. Gently mix it all together. This step adds a delightful savory and nutty flavor.
Step 6
In a bowl, combine the chamnamul with the doenjang, minced garlic, sugar (adjust to your preference), and sesame oil. Gently toss the ingredients with your hands until the dressing evenly coats the chamnamul. Be careful not to over-mix, as this can make the greens taste a bit raw.
Step 7
Finally, add the seasoned mashed tofu to the bowl with the dressed chamnamul. Gently combine everything once more, ensuring the tofu and chamnamul are well mixed. This creates the delicious and fragrant Chamnamul Dubu Doenjang Muchim. Enjoy it with a warm bowl of rice!
