Soft and Flavorful Myeokchwi Namul Salad
Spring’s Aroma: Myeokchwi Namul (Bujigyaengi) Salad, Soft, Delicious, and Easy to Make!
Myeokchwi namul, also known as Bujigyaengi, resembles regular chwinamul but is notably softer and smoother, without any roughness. It gets its name, ‘myeokchwi’ (meaning slippery chwinamul), from its slightly slippery texture when blanched. Enjoy this delightful spring delicacy with a simple and flavorful recipe!
Main Ingredients- Myeokchwi Namul (Chwinamul) 300g (use greenhouse-grown or fresh)
- White parts of 1/2 Leek
- Salt 1 tsp (for blanching)
Seasoning- Fine Salt (or seasoned salt) 1 tsp
- 1 tsp Minced Garlic
- 1 Tbsp Ground Sesame Seeds
- 1 Tbsp Sesame Oil
- Fine Salt (or seasoned salt) 1 tsp
- 1 tsp Minced Garlic
- 1 Tbsp Ground Sesame Seeds
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
Let’s start by understanding our star ingredient: Myeokchwi namul. It’s often called Bujigyaengi namul in some regions and can be found year-round thanks to greenhouse cultivation. While it resembles chwinamul, its texture is significantly more tender, making it enjoyable for everyone.
Step 2
Prepare the myeokchwi namul by trimming off any tough stem parts and focusing on the tender leaves. Remove any wilted or overly fibrous pieces for a clean, pleasant ingredient.
Step 3
Bring a generous amount of water to a rolling boil in a pot. Once boiling, add 1 teaspoon of salt. This not only seasons the namul slightly but also helps it retain its vibrant green color.
Step 4
Carefully add the prepared myeokchwi namul to the boiling water and blanch for just 30 seconds. Blanching for too long will make it mushy, so a quick dip is key to preserving its crisp texture and delicate flavor.
Step 5
Immediately remove the blanched namul from the hot water and rinse it thoroughly under cold running water. Gently swish it around in the cold water a couple of times to remove excess moisture and refresh the greens. Avoid squeezing out all the water; a little moisture helps the dressing adhere better.
Step 6
In a mixing bowl, combine the blanched myeokchwi namul with the finely chopped white parts of the leek and all the seasoning ingredients: fine salt, minced garlic, ground sesame seeds, and sesame oil.
Step 7
Now, let’s mix it all together! Gently but firmly massage the ingredients with your hands, as if you’re kneading dough. This thorough massaging ensures the seasoning is evenly distributed and helps to lightly break down the namul, releasing its aromatic oils and enhancing the flavor. Enjoy the process!
Step 8
There you have it! Your delicious and tender Myeokchwi Namul salad, or Bujigyaengi Namul salad, is ready. This simple yet flavorful dish captures the essence of spring greens. Serve it as a refreshing and healthy side dish that will brighten up any meal!
