Vol. 3 [Lifestyle] Recipes for Seasonal Spring Greens (Namool)

[1] Seasoned Spring Cabbage

(Source: Kim’s Chef TV https://www.youtube.com/watch?v=398Y7xIQKdU)

Ingredients

• 1 head spring cabbage (400g) (bomdong-cabbage)
• 1 tablespoon sea salt
• 12 cm white part of green onion
• ½ tablespoon minced garlic
• 1 tablespoon doenjang (soybean paste) + additional ⅓ tablespoon
• ½ tablespoon maesil syrup
• 1 tablespoon sesame oil
• ½ tablespoon gochugaru (Korean red pepper flakes)
• Sesame seeds, to taste

Instructions

1. Cut the spring cabbage in half and trim the root end slightly to remove any soil.
2. Rinse the cabbage lightly in water to wash away any remaining dirt.
3. Bring a pot of water to a boil and dissolve 1 tablespoon sea salt.
4. Add the cabbage and blanch for 1 minute 30 seconds.
5. Remove the cabbage, rinse it in cold water, and squeeze out the excess moisture.
6. If the leaves are thick, cut them once so they are easier to eat.
7. Slice 12 cm of the white part of the green onion.
8. In a bowl, combine ½ tablespoon minced garlic, 1 tablespoon doenjang, ½ tablespoon maesil syrup, 1 tablespoon sesame oil, ½ tablespoon gochugaru, and sesame seeds.
9. Add the cabbage and green onion, then gently toss to coat.
10. Taste and add ⅓ tablespoon additional doenjang, mixing once more.
11. Transfer to a serving dish and serve.

[2] Vinegared Water Parsley Salad

(Source: 우리집오늘의요리 https://www.youtube.com/watch?v=qPnAp-oZyPM)

Ingredients

• 200g water parsley (minari)
• 1 liter water

Seasoning

• 1½ tablespoons gochujang
• 1 tablespoon gochugaru
• ½ tablespoon raw sugar (or sugar)
• 1 tablespoon minced garlic
• 1½ tablespoons vinegar
• 1 tablespoon sesame oil

Instructions

1. Prepare 200g water parsley, removing yellowed leaves, damaged stems, and tough ends.
2. Rinse the trimmed parsley under running cold water for at least 30 seconds.
3. Cut it into bite-sized lengths and drain well using a sieve or salad spinner.
4. In a bowl, mix 1½ tablespoons gochujang, 1 tablespoon gochugaru, ½ tablespoon raw sugar (or sugar), 1 tablespoon minced garlic, and 1½ tablespoons vinegar until well combined.
5. Add 1 tablespoon sesame oil to finish the seasoning.
6. Add the parsley and toss until evenly coated.

[3] Seasoned Shepherd’s Purse with Soybean Paste

(Source: 우리집오늘의요리 https://www.youtube.com/watch?v=qPnAp-oZyPM)

Ingredients

• 200g shepherd’s purse (naengi)
• 1 tablespoon salt
• 2 liters water

Seasoning

• 1 tablespoon doenjang (saltiness may vary by brand; adjust to taste)
• ½ tablespoon minced garlic
• 1 tablespoon minced green onion
• 1 tablespoon jocheong (grain syrup)
• 1 teaspoon perilla oil
• Finely ground sesame seeds, to taste

Additional

• 1 teaspoon perilla oil (for tossing)

Instructions

1. Prepare 200g shepherd’s purse.
2. Trim the thin ends of the roots and lightly scrape the root surface with a knife to remove fine roots and debris.
3. Clean the area where the root meets the stem by cutting it away with a knife.
4. Remove any yellowed or damaged parts.
5. Depending on the thickness of the roots, split them into halves or quarters.
6. Soak the greens in cold water for 30 minutes so the trapped dirt loosens.
7. Rinse several times under running water until clean.
8. Bring 2 liters of water to a boil and add 1 tablespoon salt.
9. Add the shepherd’s purse and blanch for about 30 seconds.
10. Immediately transfer it to cold water to cool, then squeeze out excess moisture.
11. Loosen the greens gently and toss first with 1 teaspoon perilla oil.
12. In a separate bowl, combine 1 tablespoon doenjang, ½ tablespoon minced garlic, 1 tablespoon minced green onion, 1 tablespoon jocheong, and 1 tablespoon perilla oil to make the seasoning.
13. Add the prepared greens and toss thoroughly with the seasoning.
14. Finish by mixing in finely ground sesame seeds before serving.