Savory Korean Lettuce (Eolgarichu) Salad with Soybean Paste
#EolgarichuRecipes #KoreanLettuceSalad #SoybeanPasteSalad #EolgarichuNamul #SpringVegetables
Introducing a delightful Eolgarichu (Korean baby lettuce) salad featuring a harmonious blend of tender greens and savory soybean paste (doenjang). This recipe uses fresh Eolgarichu, gently blanched and tossed with a mild doenjang dressing, creating a comforting and gut-friendly side dish that’s perfect for any meal. It’s versatile enough to be enjoyed as a simple namul (seasoned vegetable dish) or paired wonderfully with crispy rice or even thinly pan-fried pancakes (napjak mandu) for a unique culinary experience. Embrace the authentic, home-style taste of Korean countryside cooking with this wholesome Eolgarichu salad.
Main Ingredients- 50g Eolgarichu (Korean baby lettuce)
- 1 tsp Salt (for blanching)
Cooking Instructions
Step 1
Begin by thoroughly washing the Eolgarichu under cold running water. After rinsing, gently shake off excess water. It’s best to keep the Eolgarichu intact as a whole bunch for blanching; the outer leaves will protect the inner ones, and you can trim the tops later. This helps maintain its shape during cooking.
Step 2
Bring a pot of water to a rolling boil. Carefully submerge the root ends of the Eolgarichu into the boiling water first. The white stems take longer to cook than the leaves. Once the lettuce begins to wilt slightly and the stems soften, flip the bunch over to ensure the leaves are also evenly blanched. The goal is just to wilt the greens, so about 5 minutes should suffice.
Step 3
Immediately transfer the blanched Eolgarichu to a bowl of cold water to stop the cooking process and preserve its crisp texture. Once cooled, gently squeeze out as much water as possible using your hands. Then, trim off the base you kept intact earlier and cut the lettuce into bite-sized pieces, approximately 3cm in length.
Step 4
Now, let’s prepare the delicious dressing. In a mixing bowl, combine the squeezed Eolgarichu with doenjang, gochugaru, minced garlic, chopped green onion, maesilcheong, mirin, sesame oil, and toasted sesame seeds. Gently toss and mix everything together with your hands, ensuring the seasoning coats every piece of lettuce evenly. Be careful not to mash the lettuce; a gentle mix is key.
Step 5
Your delicious Eolgarichu salad with savory doenjang dressing is ready! The combination of the rich soybean paste and the tender blanched lettuce is truly wonderful. Many find that doenjang is the best seasoning for blanched greens, and Eolgarichu is no exception. This salad is seasoned mildly, making it an excellent accompaniment for bibimbap (mixed rice bowls) or a perfect partner for a hearty bowl of doenjang jjigae (soybean paste stew). In fact, this recipe was developed with that very purpose in mind!
Step 6
Congratulations! Your flavorful Eolgarichu salad seasoned with savory soybean paste is complete. While it stands alone as a fantastic side dish, you can also enhance it by mixing it into dishes like mushroom rice for an extra burst of flavor. This wholesome dish is sure to become a family favorite, a true ‘rice thief’!
