Cooking

Vibrant Greens Salad (Yuchae Namul Muchim)





Vibrant Greens Salad (Yuchae Namul Muchim)

A Generous Batch of Seasonally Fresh Rapeseed Greens Salad

Feeling a craving for fresh vegetables while staying home? I picked up a bunch of rapeseed greens (yuchae namul) at the supermarket a few days ago. They’re easy to find and affordably priced, making them a delightful and fuss-free dish. When seasoned without soybean or chili paste, this dish can be stored longer, making it a practical side. It’s perfect as a simple banchan (side dish) or as a delicious addition to bibimbap. Add a touch of spring freshness to your day with this simple yet flavorful rapeseed greens salad!

Recipe Info

  • Category : Side dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Seasoned mix
  • Servings : 5 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Beginner

Main Ingredients
  • 400g Rapeseed Greens (Yuchae Namul)
  • 2 Cheongyang Peppers (Spicy Korean green chili peppers)
  • 1 Red Chili Pepper
  • 3 Tbsp Chopped Scallions (Green part)
  • Pinch of Salt (for blanching)

Seasoning
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Fish Sauce (Tuna Extract)
  • 1 Tbsp Plum Extract (Maesil Cheong)
  • 1/2 Tbsp Minced Garlic
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Toasted Sesame Seeds

Cooking Instructions

Step 1

First, rinse the rapeseed greens thoroughly under running water to remove any dirt or debris. Selecting fresh greens is the first step to a delicious dish!

Step 2

Fill a pot with plenty of water and bring it to a boil over high heat. Once boiling, add a pinch of salt (about 1/2 teaspoon per liter of water). Gently add the rapeseed greens, starting with the thicker stem parts first. Blanch for about 3 to 4 minutes. Be careful not to overcook, as they can become mushy.

Step 3

Remove the blanched greens from the hot water and immediately rinse them in cold water two to three times to stop the cooking process and preserve their crispness. Drain them in a colander; don’t wring out all the water, allowing some to naturally drip off.

Step 4

Finely chop the Cheongyang peppers and red chili pepper, removing the seeds. Finely chop the scallions (the green parts). This adds a lovely color and enhances the overall flavor profile.

Step 5

Once the excess water has drained from the rapeseed greens, cut them into bite-sized pieces (about 1.5 to 2 inches long). Place the cut greens into a mixing bowl. Add the chopped chili peppers, red chili pepper, and scallions. Now, add all the prepared seasoning ingredients (soy sauce, fish sauce, plum extract, minced garlic, sesame oil, and sesame seeds). Gently toss and mix everything together with your hands until well combined. Avoid over-mixing, as this can break down the greens; a gentle toss is key!

Step 6

Transfer the freshly seasoned rapeseed greens to a serving dish if you’re eating them right away. Store any remaining portion in an airtight container in the refrigerator. This flavorful side dish can be enjoyed for about 2 to 3 days when stored properly.



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