Slightly Bitter & Aromatic Lovage Salad (Bangpum Namul Muchim)
How to Make Delicious and Savory Lovage Salad – A Perfect Spring Recipe
This Lovage Salad (Bangpum Namul Muchim) is my absolute favorite banchan (side dish)! Today, I’m going to show you how to make this delicious and flavorful version. It’s a wonderful way to enjoy the unique taste and health benefits of lovage, especially during its peak season.
Ingredients- 150g Lovage (Bangpum Namul)
- 1 Tbsp Salt (for blanching)
- 2 Tbsp Soy Sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- A pinch of Doenjang (fermented soybean paste, about 0.5-1 tsp)
- 2 Tbsp Vinegar
- 1 Tbsp Maesil Cheong (green plum syrup)
- 1 Tbsp Oligodang (corn syrup) or similar sweetener
- 1 Tbsp Toasted Sesame Seeds
- A drizzle of Sesame Oil (for finishing)
- A small amount of Green Onion (Scallion)
Cooking Instructions
Step 1
First, prepare your fresh lovage and green onions. Lovage is known for its unique aroma. Check the stems to ensure they are tender enough for pleasant eating; tough stems can be removed or trimmed.
Step 2
Trim any tough or fibrous parts of the lovage stems. Focus on using the tender leaves for the best texture. This step ensures a more enjoyable eating experience.
Step 3
Finely chop the green onions. Thinly slicing them will help them blend well with the seasoning and make the dish visually appealing.
Step 4
Rinse the lovage thoroughly under cold running water 2-3 times to remove any dirt or grit. After washing, place the lovage in a colander to drain excess water. Proper draining is key for the seasoning to adhere well.
Step 5
Bring about 1 liter of water to a rolling boil in a pot, adding 1 tablespoon of salt. Carefully add the prepared lovage to the boiling water and blanch for 2-4 minutes. Be careful not to overcook, as it can become mushy. Stir gently with chopsticks to ensure even blanching.
Step 6
Immediately transfer the blanched lovage to a bowl of cold water to stop the cooking process and preserve its vibrant green color and crisp texture. Once cooled, gently squeeze out as much water as possible. Excess water can dilute the dressing.
Step 7
Now, let’s make the flavorful dressing. In a mixing bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of gochugaru (Korean chili flakes), about 0.5-1 teaspoon of doenjang for a savory depth, 2 tablespoons of vinegar, 1 tablespoon of maesil cheong (green plum syrup), 1 tablespoon of corn syrup (or other sweetener), and 1 tablespoon of toasted sesame seeds. Mix everything well. The doenjang adds a lovely savory note, but use it sparingly to avoid an overpowering flavor.
Step 8
Add the well-drained lovage to the dressing. Gently toss and mix the lovage with the seasoning using your hands. Be careful not to mash the leaves; you want to coat them evenly with the flavorful dressing.
Step 9
Finally, drizzle a little bit of sesame oil over the salad for an extra nutty aroma and add the chopped green onions. Give it one last gentle toss. The fragrant sesame oil and fresh green onions will enhance the overall taste of the lovage salad.
Step 10
Transfer the beautifully mixed Lovage Salad to a serving dish. Enjoy this aromatic and delicious side dish that perfectly complements any meal. The delightful balance of lovage’s subtle bitterness and the savory dressing is sure to make your taste buds sing!
