Savory Yuchae Namul Muchim (Seasoned Canola Greens)
A spring side dish of lightly blanched canola greens tossed by hand with perilla seed powder and a savory doenjang seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This spring side dish features lightly blanched canola greens tossed in a savory mix of doenjang and perilla seed powder, keeping their vibrant green color. The perilla seed powder adds a rich, nutty flavor and keeps excess moisture from pooling over time. It is a quick and easy side dish to enjoy with rice during the drowsy spring season.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Rapeseed greens (yuchae-namul)300 g
- Salt1 tbsp
Seasoning
- Commercial doenjang (Korean soybean paste)1 tbsp
- Regular soy sauce (jin-ganjang)1/2 tbsp
- Corn syrup (mulyeot)1/2 tbsp
- Minced garlic1/2 tbsp
- Perilla seed powder1 tbsp
- Minced green onion2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Trim off the roots attached to the canola greens and wash thoroughly several times.
- If you use homemade doenjang, reduce the amount slightly so it does not turn out too salty.
Steps
Prepare the ingredients
Canola greens are very easy to prepare.
Trim off the roots attached to the canola greens and wash thoroughly several times.
Blanch the canola greens
Add 1 tbsp of salt and bring the water to a rolling boil.
Add the canola greens and blanch for about 30 seconds until slightly wilted and bright green.
If the stems are thick, blanch them a little longer.
Quickly cool them down in cold water, then gently squeeze out the moisture with both hands so you do not crush the greens.
Make the doenjang seasoning
Add all seasoning ingredients and mix well.
Whenever you season greens with doenjang, adding a little perilla seed powder makes them more savory and prevents water from pooling even after sitting in the refrigerator.
If you use homemade doenjang, reduce the amount slightly so it does not turn out too salty.
Season the greens
Gently toss and massage by hand so the seasoning coats evenly.
If it tastes too mild, adjust with soy sauce or salt; if it seems too dry, add 1 to 2 tbsp of water and toss.
Serve
Canola greens are easy to trim, and the cooking process is truly simple.
Seasoned this way, it makes a delicious spring greens side dish that easily lasts for one or two meals.
I also made this seasoning for naengi namul (shepherd's purse greens), and it was delicious.
You can also try seasoning them simply with soup soy sauce and salt for a clean flavor, just like seasoned spinach.
Related post on the blog (Korean)blog.naver.com/ppunwife/223795762137
Ppunwife's tips
- If the stems are thick, blanch them a little longer.
- Whenever you season greens with doenjang, adding a little perilla seed powder makes them more savory and prevents water from pooling even after sitting in the refrigerator.
- If it tastes too mild, adjust with soy sauce or salt; if it seems too dry, add 1 to 2 tbsp of water and toss.
FAQ
Why is perilla seed powder added to the seasoning?
It not only adds a rich, nutty flavor to the greens, but also prevents excess moisture from pooling when stored in the refrigerator.
How should I adjust the amount if using homemade doenjang instead of commercial doenjang?
Homemade doenjang can be saltier, so use less than the amount of commercial doenjang listed in the recipe to balance the seasoning.
How long should canola greens be blanched?
Add salt to boiling water and blanch for about 30 seconds until just wilted; if the stems are thick, blanch for a little longer.
What should I do if the greens seem too dry after seasoning?
Add a small amount of water, about 1 to 2 tbsp, and toss gently.
