The verb “무치다” means to mix. This winter seasonal vegetable is mixed with soybean paste and other aromatic ingredients. It is a savory and neutral dish that can pair with a variety of soups.
Fresh Seasoned Chard – 근대나물무침
Equipment
- Pot
- Bowl
- Strainer
- Bowl with Ice Water
Ingredients
- 112 g Chard (green or multicolor) (근대)
- 900 ml Water
- 2 spoons Fine Sea Salt (꽃소금) 28g
Seasoning Paste
- 2 cloves Garlic
- 1 stalk Green onion (파) (white part only, use green part as garnish)
- 1/2 spoon Soy Bean Paste (된장)
- 1/3 spoon White Sugar
- 1/2 spoon Crushed Sesame Seeds (plus more for garnish)
- 1/2 spoon Soup Soy Sauce (국간장)
- 1/4 spoon Sesame Oil (참기름)
Instructions
- Wash chard and peel the fiber from the stem.
- Add the salt and water to a pot and bring to a boil.
- Add the chard to the pot and cook for 30 seconds.
- Once done, place the chard into an ice water bath right away.
- Mix all the seasoning ingredients into a separate bowl.
- Strain and squeeze out the excess water from the chard. Then toss it with the seasoning paste.
- Serve with more crushed sesame seeds and green onion.
Do not massage it in vigorously.
Learn more about the ingredients used in this recipe:
Soup Soy Sauce 국간장 (gukk-kan-jang)
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