Sebal-namul Muchim: Blanched Korean Greens with Perilla Oil (2)

Remove yellowed or damaged leaves and rinse 200 g of sebal greens gently under clean running water to remove grit.

Bring 500 mL water to a boil; add 1 tsp salt. Add the greens and blanch briefly, about 10 seconds, after the water returns to a boil.

Drain at once, cool under cold running water, and squeeze gently. Avoid crushing the delicate stems.

In a bowl, combine the greens with 1 tsp each of soup soy sauce, tuna seasoning, plum syrup, minced garlic, and sesame seeds, plus 2 tsp perilla oil.

Toss gently until evenly coated, taste and adjust saltiness, and serve. If omitting tuna seasoning, add soup soy sauce only a few drops at a time.