AI-generated imageBireum Namul: Blanched Korean Amaranth Greens (4 Servings)
This Korean banchan briefly blanches amaranth greens and dresses them with fermented soybean paste and perilla oil. Spinach can substitute but tastes different.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Trim woody stems from 300 g greens, then rinse 2–3 times to remove dirt.
- 02
Blanch in boiling water for under 1 minute, removing while the leaves are bright green.
- 03
Cool in cold water for about 1 minute, squeeze thoroughly and cut into 4–5 cm pieces.
- 04
Toss with 1 tbsp doenjang, 1 tsp soup soy sauce, 1 tsp garlic, 1 tbsp scallion and 1½ tbsp perilla oil.
- 05
Add 1 tsp sesame seeds and toss gently. If water pools in the bowl, drain before serving.
Helpful source links
Before you cook
Wash the greens well; check soy, sesame and possible wheat in seasonings. Refrigerate leftovers within 2 hours at 4°C or below.
Allergens: Soy / 대두 / 大豆, Sesame / 참깨 / ごま, Possible wheat in packaged soy sauce or doenjang / 양념 제품의 밀 표시 확인 / 醤油・テンジャンの小麦表示を確認
Image & source credits
AI-generated image.
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