Blanched Godeulppaegi Greens in Gochujang (2 servings)

Use market-sold edible greens only. Remove wilted leaves, wash dirt from roots and leaf bases, and halve thick roots lengthwise.

Bring a pot of water to a boil, add salt and lower in roots first; blanch until stems and leaves soften.

Rinse twice in clean cold water, squeeze out excess liquid and cut into 4–5 cm lengths.

Combine gochujang, garlic, soy sauce and perilla oil. Toss with the drained greens until evenly seasoned.

Top with sesame seeds and serve. Refrigerate any leftovers promptly in a clean container.