Chamnamul Muchim: Blanched Korean Greens with Soup Soy Sauce (2 Sides)

Discard yellow leaves and tough stem bases from 200 g chamnamul; rinse several times under running water.

Bring about 1.5 L water to a boil, add 1 tsp salt, put thicker stems in first, then leaves. Blanch about 30 seconds until just tender.

Cool immediately in cold water, gently squeeze out moisture and cut into roughly 4 cm lengths.

Mix 1/2 tbsp soup soy sauce, 1 tsp garlic and 1 tbsp sesame oil in a bowl, and gently toss the greens.

Sprinkle with 1 tbsp sesame seeds and taste. Since soup soy sauce is salty, add only a little extra salt if genuinely necessary.