Yuja-infused Namul Salad
Spicy and Tangy Yuja-infused Namul Salad
Do you have leftover Yuja-cheong (citron syrup) at home that you don’t often use? Here’s a recipe for a refreshing Namul salad that uses this aromatic ingredient to revive your appetite. It’s perfect as a side dish with rice or even as a snack with drinks!
Ingredients- 120g Namul (Korean edible greens)
- 1 Tbsp Yuja-cheong (citron syrup)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Jin-ganjang (soy sauce)
- 1 tsp Minced garlic
- 1 tsp Vinegar
- 1 tsp Sesame oil
- 1 tsp Toasted sesame seeds
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the recipe. Trim any wilted or dirty leaves from the Namul.
Step 2
Thoroughly washing the Namul is crucial. Fill a bowl with plenty of water and add 1 tablespoon of vinegar. Soaking the prepared Namul in this vinegar water for about 5 minutes helps remove impurities and sterilize the greens.
Step 3
Remove the Namul from the vinegar water and rinse it 2-3 times under running water until clean. Gently shake off excess water. Then, use scissors or a knife to cut the Namul into bite-sized pieces. Be careful not to cut them too small, as this can affect the texture.
Step 4
Now, let’s make the delicious seasoning. In a large bowl, combine 1 tablespoon of Yuja-cheong, 1 tablespoon of Gochugaru, 1 tablespoon of Jin-ganjang, 1 teaspoon of minced garlic, 1 teaspoon of vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of toasted sesame seeds. Depending on the sweetness of your Yuja-cheong, you can add a little sugar or honey.
Step 5
Add the prepared Namul to the seasoning and gently toss to coat evenly. Avoid mashing the greens by mixing too vigorously; a gentle hand is key. Once mixed, plate the Yuja-infused Namul salad attractively for a delightful meal.
